Celebrating Cinco de Mayo at home with margarita's and authentic cilantro brown rice
Celebrating Cinco De mayo at home instead of at the bar this year due to COVID-19. Amiyrah Martin from '4 hats and frugal' joins Good Day Columbus to show us where to begin!
Grapefruit Ginger Margarita
1.5oz tequila
0.5 oz orange liqueur (or oranges/juice)
1.5oz grapefruit juice
0.75oz agave (or sugar)
SHAKE SHAKE SHAKE
Top with Reed's Ginger Ale
Salted Rim
4Sisters Rice – Garlic Cilantro Lime Rice
1 tablespoon olive oil
3 cloves garlic, minced (about 3 teaspoons)
1 large onion, chopped (about 1 cup)
2 cups, 4Sisters long grain organic brown rice, uncooked
1 teaspoon kosher salt
3 cups low-sodium chicken broth
3 limes, juice of 2 and zest of 2, reserve juice of one for garnish
Fresh chopped cilantro, to taste, for seasoning and garnish
Directions:
Heat the oil in a large 10-12-inch skillet over medium heat. Add the garlic and onion, sauté for 5 minutes or until onions are translucent and tender.
Reduce heat to medium low and add the uncooked rice and salt. Cook over medium-low heat for 5-6 minutes, stirring often to prevent burning.
Add 3 cups of chicken broth, the juice of 2 limes and zest of 2 limes. Increase heat to bring to a boil, then reduce heat to low, cover and simmer for 40 minutes, remove from heat and let rest for 5 minutes. (If using white long grain rice, reduce cook time to 20 minutes).
Just before serving, stir in the juice of the reserved lime and add chopped fresh cilantro, to taste. Garnish with un-chopped cilantro leaf.
Enjoy as a side dish to your favorite Spanish main course.
