Chicken Tacos with Cilantro Lime Rice

In the Dominican Republic, almost every meal is accompanied by some form of rice. This Cilantro Lime Rice goes nicely with chicken, fish, or pork. Use it as a base for stews, or a side dish for roasted meats. Here we pair it with chicken in our recipe Chicken Tacos with Cilantro Lime Rice.

A Blend of Cultures

As some of you my know, I am an American, raised by a Dominican mother, and a Puerto Rican father. Now that I am married, I like to blend the foods I ate growing up with the American food my husband knows. What comes out of my kitchen is a true melting pot of flavors.

This particular dish is definitely Hispanic. The Cilantro Lime Rice helps stretch the chicken and the result is a low-cost filling meal full of delicious flavors.

Note:  Check out my Dominican Spaghetti Sauce Recipe 

Don’t prepare the chicken until just before you are ready to eat. It tends to dry out on the stove and you want it warm and juicy.

[recipe title=”Chicken Tacos with Cilantro Lime Rice” servings=”4″ time=”20 min” difficulty=”easy” description=”
I love making this for groups of people with my own Pico De Gallo and Salsa verde to go along with it!]
[recipe-notes]

Credit: Zephany Schmutzler
[/recipe-notes]

[recipe-ingredients]

Cilantro Lime Rice

  • 2 cups of rice
  • 4 cups of water
  • 1 Lime
  • A small bunch of cilantro
  • 1 Tbs Salt
  • 2 Tbs Oil

Chicken

  • 1 lb chicken
  • 1Tbs cumin
  • 1Tbs chile powder
  • 1/2 Tbs Ground Pepper
  • Salt to taste

[recipe-directions]

To Make the Cilantro Lime Rice

Bring the water to a boil and rinse the rice. Add the rice salt and oil to the water and wait until the water has dried up. Stir and lower the fire to low, and cover. Chop a whole bunch of cilantro, and set aside until you are almost ready to serve the meal. (If you put it in too early it gets too wilted and soggy) Add the cilantro squeeze the whole lime over the rice and add a bit of extra salt to taste! Stir and serve

To Make the Chicken Tacos

Cut the chicken breast in half and then cut those into small cubes. Season with cumin, chile powder, pepper, and salt. Cook about 6 minutes over medium heat until the chicken begins to brown. Add 1/4 cup of water (this infuses the chicken with the seasoning and keeps it juicy) and lower the fire to medium. Once water is dried up you can either add more water and let it cook a bit more, or let it brown even more.

Slice the chicken into thin strips or cut it into chunks. Add lettuce tomatoes and avocado or whatever else you like on your tacos to go along with it![/recipe]

Let us know how you liked this recipe. Comment below with your tips and tweaks.

The Ultimate Dominican Cookbook – Delicious Recipes from The Dominican Republic: Homestyle Dominican Cooking You Can’t Resist Beyond Rice and Beans / Mas alla del arroz y las habichuelas: The Caribbean Latino Guide to Eating Healthy with Diabetes (English and Spanish Edition) Whole Dominican All Natural Oregano 1.75 Oz

 

 

Zephany Schmutzler

About the Author

Zephany Schmutzler

Zephany and her husband, Clayton, are getting ready to embark on a new adventure. This summer they plan to move from Oklahoma to Oregon, where they will serve as part of the staff at a local church. Because her parents are Dominican and Puerto Rican, Zephany grew up speaking both English and Spanish. She was able to use her language skills when she spent the summer working in the Dominican Republic as part of a missionary team. There, she worked with kids and did a number of music translations. Zephany holds a degree in music from Heartland Baptist Bible College. She majored in vocal performance and also composes and plays the piano. Besides her music, she has some pretty formidable skills in the kitchen. At the Submissive Spirit, we love it when she pulls out a new recipe!