cooking · Dinner

Peanut and Chicken Jasmine Rice w/ Fresh Squeezed Limeade

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.

Serves 3.

Freshly Squeezed Limeade


1/2 cup freshly squeezed lime juice

1/4 cup honey

1/4 sugar

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.

Serves 3.


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