Cilantro-Lime Rice

Source: MarthaStewart.com

Ingredients:

• 1 cup long-grain white rice
• Coarse salt
• 1/2 cup fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 garlic clove

Directions:

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Other Tidbits:

Serves 4
Prep: 5 minutes
Total: 25 minutes

Chicken Stir-Fry Wraps

Source: MarthaStewart.com

Ingredients:

• * 1 1/2 Pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
• * Coarse salt and ground pepper
• * 2 Tablespoons olive oil
• * 1 large onion, halved and thinly sliced
• * 1 large red bell pepper, ribs and seeds removed, thinly sliced
• * 3 garlic, minced
• * 1 1/2 Teaspoons grated peeled fresh ginger
• * 1/4 to 1/2 Teaspoon red-pepper flakes
• * 3 Tablespoons soy sauce
• * 3 Tablespoons rice vinegar
• * 1 1/2 Teaspoons cornstarch, mixed with 1 tablespoon water
• * 12 to 16 Boston lettuce leaves, (about 2 heads)

Directions:

1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.