For dinner tonight I made a batch of creamy peanut rice and while it cooked up I whipped out a pitcher of fresh squeezed limeade. Perfect for going with our dinner!
For the limeade expect to need a 1 lb bag of limes, this will give you enough juice for it and also for the rice. I juice the limes using a wooden reamer over a mesh strainer, be sure to press any pulp to extract as much juice as possible.
Peanut and Chicken Jasmine Rice
2 cups lower sodium chicken broth
1 10 to 13-ounce can chicken breast, drained
1 cup roughly chopped baby carrots
1 Tbsp dried diced onion
2 tsp sugar
1 cup white Jasmine rice
2/3 cup natural chunky peanut butter
2 Tbsp red wine vinegar
2 Tbsp lower sodium soy sauce
2 Tbsp freshly squeezed lime juice
1 Tbsp sesame oil
1/2 tsp diced dried garlic
1/4 tsp red pepper flakes
1 Tbsp diced parsley or cilantro
Bring the chicken broth, chicken, carrots, onions and sugar to a boil in a deep/wide saucepan. Add in the rice, stir well, turn the heat to low and cover tightly. Let cook for 20 minutes.
Meanwhile for the sauce:
In a mixing bowl whisk the ingredients together until blended, set aside for the flavors to meld.
When the rice is done, transfer it to a large heat proof mixing bowl. Add the sauce and toss to combine thoroughly.
Freshly Squeezed Limeade
1/2 cup freshly squeezed lime juice
1/4 cup honey
2 1/2 cups cold water
In a quart pitcher whisk the lime juice with the sweeteners till dissolved. Whisk in the cold water. Chill till ready and serve in glasses with lots of ice.