Half of a yellow onion, chopped
2 garlic cloves, minced
3 cups water
1 1/2 cups brown rice
1 T chicken bouillon (if using Shirley J, use half this much)
1 cup chopped cilantro
1 tsp cumin
1 can diced green chiles (I used mild)
1/2 T lime juice
1/4 tsp salt
Add all the ingredients except the cilantro to the slow cooker and stir. After it is combined, cover and cook on HIGH for about 3 hours, or until the water is all absorbed and the rice is soft and fluffy. Stir in the cilantro and serve with your favorite mexican dishes.
This is an adaptation from the original cilantro lime rice that is posted with the cafe rio chicken. I definitely don’t think the crockpot version of this is as good as the original. I mean why mess with perfection? I’ll tell you why. Because sometimes, if you’re like me, you really like to make things ahead of time and have them cook nicely on the countertop while you’re away. Or sometimes you just don’t have the patience for a little 2-year-old boy hanging on your leg while you’re trying to cook dinner over the stovetop while he shouts, “I hungy, I hungy, I hungy, I hungy…” These are the times when it is nice to use your slow cooker. These are times when you will compromise taste for sanity and convenience. Having said that, I still think this is a pretty good recipe. I served some for dinner along with the creamy tomatillo cafe rio dressing and the cafe rio chicken and tortillas. Delicious (that is an understatement). I freezed my leftovers and served them another time. 3 1/2 stars.