I am having serious post-Olympic blues.
Like what am I going to do with life myself?
I spent every.waking.moment. for the past two weeks watching and staring and cheering, let’s face it screaming at times. To laughing and crying, why do those darn Olympians have to do things like break world records, and defy the odds, and be the first person ever to win a gold medal any medal for their country, and just be so humble.
I guess I will just have to do more productive things now, like catch up on all my blog reading and cook dinner and lay by the pool and oh yeah, laundry.
To ease myself back into reality, I am going to start with something easy for dinner. One of my all-time favorite go-to, because it comes out perfect every time and no one complains, meals is this Chili Lime Tilapia with Roasted Corn and the Cilantro Lime Rice recipe below. If you are worried about the amount of lime flavor in both the rice and tilapia, don’t be. The other flavors of this dish, the chili and cilantro, pair perfectly with the lime; a nice even balance of flavors.
This meal fish and rice combined comes together in under 30 minutes and for less than $10 bucks (heck yeah, perfect for not spoiling pool time). And if I am on top of things I’ll roast up some broccoli, but if not, hey cilantro IS a leafy green!
And if fish is not your thang, well fear not my friends, this rice is the perfect accompaniment for everything from burrito bowls to enchiladas.
2 cups long grain rice
1 lime, juiced and zested
4 cups chicken or vegetable stock (water may be substituted)
1 teaspoon salt
1/3 cup fresh chopped cilantro
2 tablespoons olive oil
In a large pot, combine rice, water, ½ tablespoon olive oil and salt. Boil on high for 3 minutes. Reduce to low, cover and continue cooking for 15 minutes. Turn off heat and keep covered for an additional 5 minutes.
Stir in chopped cilantro, lime juice, lime zest, and remaining oil. Toss to combine and serve.