xiaoxl/recipe_data huggingface dataset:
Aunt Freda's Potatoes


Ingredients:
frozen cubed hash brown potatoes, salt, pepper, unsalted butter, mushroom, monterey jack cheese, mild cheddar cheese, onion, sour cream

Directions:
Preheat the oven to 350 degrees and grease a 9x11 casserole dish with 1 tbs of butter (not melted].
In a large stock pot melt butter on medium low heat and add cream of mushroom soup, salt, pepper and mix well. Add both cheeses and stir until well melted. Stir in the onions, mushrooms, and sour cream. Gradually add the thawed hashbrowns mixing well. Once mixed add to the greased casserole dish and bake at 350 degees for 45 minute.
You can also make this ahead of time. To reheat simply cover with plastic wrap and place in the microwave for 10 min or cover with foil and bake at 350 for 45 minute (dont bake twice].
Espresso Martini Cocktail
Category: drinks
By Allrecipes

Who says you can't get a jolt of caffeine with your cocktail? Add a shot of espresso to this chocolatey drink for an added pick-me-up.

Ingredients:
1 fluid ounce brewed espresso
1 ½ fluid ounces vodka
1 ½ fluid ounces coffee-flavored liqueur (such as Kahlua®)
1 fluid ounce white creme de cacao
1 cup ice

Directions:
Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 341.5
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 31.3 g
Sugars: 31.3 g
Protein: 0.1 g
Sodium: 8.5 mg
Candy Bar Cake


Ingredients:
water, canola oil, eggs, Cool Whip

Directions:
Bake cake in glass 9x13 pan according to directions on the box.
Allow to cool for five minutes, then poke holes randomly in cake with bamboo skewer or chopstick or something similar.
Pour sweetened condensed milk over cake, allowing cake to absorb.
Pour caramel topping over cake, allowing cake to absorb.
Allow cake to cool completely.
Frost with Cool Whip.
Chop candy bars, and sprinkle on top.
Drizzle decoratively with left over caramel topping.
Keep refrigerated until serving time.
Shrimp Spinach Bacon Alfredo


Ingredients:
olive oil, garlic cloves, shrimp, spinach, onion, salt, black pepper, heavy cream, spaghetti, bacon, parmesan cheese, parsley

Directions:
Pre-cook the pasta and bacon and set aside. Chop up the garlic, onion, parsley, and bacon and set aside.
Heat oil over medium heat in a large pot.
Cook the garlic and the shrimp until the shrimp is pink, then remove the shrimp.
Add the spinach, onions, salt, and pepper, cooking until the onions are translucent. (For those that don't like onions, I remove some of the onions before adding the cream].
Pour in the cream and bring to a boil.
Add the pasta, stir until the pasta is evenly cooked.
Mix in the cooked shrimp, bacon, parmesan, and parsley until the cheese is melted.
Get Yo' Man Chicken


Ingredients:
olive oil, skinless chicken thighs, salt, pepper, onion, white wine, crushed tomatoes in puree, dried thyme, fresh rosemary, dried rosemary, lemon-pepper seasoning, cooked rice, butter, fresh parsley leaves

Directions:
Heat the oil in a 12-inch skillet over medium-high heat.
Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back inches Cover and cook on medium low for 40 minutes.
Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
Plantain Fritters With Honey & Yoghurt


Ingredients:
plantains, kale, egg, garlic clove, coconut oil, honey

Directions:
Peel the skin from the plantains then grate into a large bowl.
Add in the rest of the fritter ingredients (except for the coconut oil] and mix until well combined.
Divide into 12 equal parts, roll into balls, then flatten to form your fritters.
Heat the coconut oil in a frying pan. Once hot, add in the fritters and fry for 3 minutes on each side.
Mix the Greek yoghurt with the honey and use for dipping.
Old Fashioned Strawberry Pie
Category: desserts
By Cindy  B.

This is a two crust strawberry pie that has a thick juice.  Any fresh berries can be substituted.

Ingredients:
2 (9 inch)  unbaked pie crusts
1 ¼ cups white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
4 cups fresh strawberries
2 tablespoons butter

Directions:
Preheat oven to 425 degrees F (220 degrees C).  Place one crust in a nine inch pie pan. Mix together sugar, flour, and cinnamon.  Mix lightly through the berries.  Pour filling into pastry lined pan, and dot fruit with butter or margarine.  Cover with top crust, and cut slits in the top.  Seal and flute the edges. Bake for 35 to 45 minutes, or until the crust is slightly browned.

Yields: 1 - 9 inch pie

Calories: 412.1
Fat: 17.3 g
Saturated fat: 4 g
Carbohydrates: 62.7 g
Sugars: 35 g
Dietary fiber: 2.2 g
Protein: 3 g
Cholesterol: 7.6 mg
Sodium: 300.7 mg
Green Beans Almondine
Category: side-dish
By judilicious

No matter how much I make, it's never enough and it couldn't be simpler to make. Even those who hate veggies love this green bean almondine!

Ingredients:
1 pound fresh green beans
1 ½ ounces slivered almonds
2 tablespoons butter
2 cloves garlic, minced, or more to taste
salt and ground black pepper to taste

Directions:
Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep the nice green color. Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 5 minutes, watching closely so as to not burn. Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 5 to 7 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 152.1
Fat: 11.2 g
Saturated fat: 4.1 g
Carbohydrates: 10.6 g
Sugars: 2 g
Dietary fiber: 4.9 g
Protein: 4.4 g
Cholesterol: 15.3 mg
Sodium: 87.9 mg
Oven Fried Parmesan Chicken


Ingredients:
parmesan cheese, flour, paprika, pepper, salt, chicken, egg, milk, butter

Directions:
Combine the cheese, flour and seasonings together.
Dip the chicken in the egg/milk mixture.
Coat the chicken with the cheese mixture.
Place the coated chicken in a baking dish and then pour the melted butter over the chicken.
Bake for 1 hour at 350 degrees.
Fired up Southwest Fajitas


Ingredients:
olive oil, lime, juice of, water, boneless skinless chicken breasts, bell pepper, onion, flour tortillas, chopped tomato

Directions:
Mix Marinade Mix, oil, lime juice and water in small bowl. Pierce meat with fork. Place meat and vegetables in separate large resealable plastic bags or glass dishes. Add 2 tablespoons of the marinade to vegetables. Add remaining marinade to meat; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove meat and vegetables from marinade. Discard any remaining marinade.
For steak, broil or grill over medium heat 6 to 8 minutes per side or until desired doneness. For chicken, broil or grill over medium heat 6 to 7 minutes per side or until chicken is cooked through. Place vegetables in heated skillet or grill pan. Sauté vegetables over medium-high heat until tender.
Cut meat across the grain into thin slices. Spoon meat and vegetables into warm tortillas. Serve with assorted toppings, if desired.
Screwdriver Chicken


Ingredients:
flour, paprika, chicken breasts, canola oil, garlic cloves, butter, vodka, cayenne pepper, parsley

Directions:
In a plastic bag, combine flour with salt, pepper, and enough paprika to slightly make the flour pink.
Add the chicken breast to the flour and toss to coat completely.
put oil, butter, and garlic in a 10 inch skillet and heat until hot.
add the chicken and cook until browned on both sides, about 3 to 5 minutes.
remove the chicken to a platter with paper towel to drain oil.
reduce the heat and add orange juice, vodka, parsley, and cayenne to the pan and stir to scrape up the pan drippings - sprinkle in some flour to thicken up the sauce if you would like.
immediately add the chicken, return heat to high, and cook for 1 more minute.
Cinnamon & Spice Pancakes With Warm Peach Topping


Ingredients:
flour, sugar, baking powder, salt, milk, vanilla extract, cinnamon, nutmeg, butter, maple syrup, lemon juice, cinnamon, nutmeg

Directions:
Preheat a large skillet or griddle to medium heat. Preheat oven to low heat (180 F - 200 F].
In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg.
In another medium mixing bowl, whisk one egg until frothy. Then add milk, oil and vanilla extract; then whisk until combined.
Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
While cooking the pancakes, start the peach topping.  In a medium saucepan over medium heat, melt butter.  Add peach slices, maple syrup, lemon juice, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg; toss to coat evenly.  Cook, stirring occasionally for 5 - 10 minutes or until peach slices have softened slightly, and a sauce is formed.  Remove from heat and cover until ready to eat.
Using a 1/4 cup sized measuring cup, pour pancake batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden. To keep pancakes hot until ready to serve, place on a heat-resistant plate in the oven on low heat.
Serve pancakes hot with peach topping.
Citrus Scallops II
Category: seafood
By COTTER_NH

This is a scallop recipe I concocted in my mind one night, and literally made up as I was going along. It is simple, wonderful, and very forgiving. I have shared this with a few folks and they love it. Works with rice or fine noodles and pasta.

Ingredients:
2 ½ tablespoons olive oil
1 pound bay scallops
2 tablespoons all-purpose flour
1 cup white wine
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 ½ tablespoons chopped fresh dill
4  cherry tomatoes, quartered
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons butter

Directions:
Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet. Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 346.9
Fat: 15.4 g
Saturated fat: 4.8 g
Carbohydrates: 12 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 29.3 g
Cholesterol: 83.9 mg
Sodium: 374.1 mg
Pozole Soup


Ingredients:
extra virgin olive oil, bay leaves, fresh garlic, red onions, carrot, celery, chili powder, ground cumin, fresh oregano, fine sea salt, cracked black pepper, Corona beer, red chili sauce, cilantro, green cabbage, red radishes

Directions:
Heat olive oil in a Dutch oven add bay leaves, pork and sauté 2-3 minutes. Add pork bones, garlic and sauté 1-minute.
Add onions, carrots, celery, 1-tablespoon sea salt, 1-tablespoon black pepper and sauté 2-3 minutes.
Add chili powder, cumin, oregano and stir well.
Add beer, bring to a boil  and reduce to a simmer for 5-minutes.
Add red chili sauce, Clamato juice, hominy and chicken stock. Bring soup to a boil and reduce to a simmer for 2 hours.
30 minutes before soup is finished add cilantro. Season with fine sea salt and fresh cracked black pepper to taste.
Remove the pork bones, bay leaves and discard.
Serve in warm soup bowls.
Garnish with cabbage and radishes.
Southern Pound Cake


Ingredients:
cake flour, sugar, eggs, milk, vanilla

Directions:
Preheat oven to 350.
Grease and flour a tube pan.
Cream sugar and Crisco well.  Add eggs, 1 at a time, beating after each egg.
Alternately add flour, milk and vanilla, beating after each addition.
Pour into greased and floured tube pan.
Bake for 1 hour and 10 minutes.  Cool 10 minutes in pan, then invert onto cooling rack.
Thai Chili Beef Burger


Ingredients:
ground beef, Thai red curry paste, cilantro, egg, light soy sauce, fresh ground black pepper, baguette, lettuce

Directions:
In a bowl, combine the ground beef with the red curry paste, chopped cilantro, egg, light soy sauce and black pepper. Mix the ingredient together with your hand until sticky.
Divide into 8 portions and shape into mini burger patties.
Heat up the grill and cook this over high heat for 4-5 minutes on each side, or until cooked through.
Cut the baguette (lengthwise] into 4. Assemble each with 2 cooked mini burger patties, shredded lettuce and a little sweet chili sauce. Serve warm.
Quick and Easy Stir Fry


Ingredients:
carrots, green pepper, sweet onion, cabbage, zucchini, canola oil, soy sauce

Directions:
Heat canola oil in wok to high heat., Add all prepared veggies and stir every minute for about 5 minutes., Add soy sauce and stiry-fry one minute more., Remove from heat and drizzle sesame oil on top., Serve with alone or with steamed rice., Alternatively you could add cooked chicken, beef, or tofu for more protein.
Chicken Breasts with Herb Basting Sauce
Category: meat-and-poultry
By CHRISTYJ

Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.

Ingredients:
3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon ground sage
¼ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon hot pepper sauce
4  bone-in chicken breast halves, with skin
1 ½ tablespoons chopped fresh parsley

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce. Turn chicken breasts in sauce to coat thoroughly.  Place skin side up  in a shallow baking dish. Cover. Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes.  Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 391.5
Fat: 21.9 g
Saturated fat: 4.7 g
Carbohydrates: 1.1 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 45.1 g
Cholesterol: 126.6 mg
Sodium: 400.3 mg
Tostones (Twice Fried Green Plantains) with Mayo-Ketchup Dipping Sauce
Category: appetizers-and-snacks
By LatinaCook

I love plantains and I craved these all the time when I was pregnant. They are great as a side dish or appetizer. After you smash them, but before you fry them the second time, you can put them in a resealable plastic bag and freeze them for later. There's no need to defrost them but be careful when you drop them in the hot oil. You can adjust the mayonnaise to ketchup ratio to your liking and add more or less garlic.

Ingredients:
½ cup mayonnaise
½ cup ketchup
1 large clove garlic, pressed
3 cups canola oil for frying
2  green plantains, peeled and cut into 1 1/2-inch chunks
1 pinch garlic salt

Directions:
Combine the mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes before serving. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry plantain chunks until golden but not browned, 5 to 7 minutes. Drain on a plate lined with paper towels. Allow the plantains to cool slightly, then smash each piece of plantain in a tostonero or with the bottom of a clean can. Fry the flattened plantains a second time until golden and crisp, 5 to 7 minutes more. Season with garlic salt.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 4 servings

Calories: 483.6
Fat: 38.8 g
Saturated fat: 5.5 g
Carbohydrates: 37.4 g
Sugars: 20.6 g
Dietary fiber: 2.2 g
Protein: 2 g
Cholesterol: 10.4 mg
Sodium: 576.6 mg
Pork Tenderloin With Pan Sauce


Ingredients:
olive oil, soy sauce, red wine vinegar, Worcestershire sauce, fresh parsley, dry mustard, cracked black pepper, garlic cloves, chicken broth, butter

Directions:
1.  Combine all marinade ingredients and reserve 2-3 tablespoons Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
2.  Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
3.  Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin, after you have sliced it for serving.
Spiced Pom Blossom


Ingredients:
character(0]

Directions:
In  glass of ice add liquors and top off with club soda.
Garnish with a slice of lemon.
Enjoy!  ;].
Boneless Buffalo Wings
Category: appetizers-and-snacks
By BETTYCOOK

What a great way to have chicken. Had these boneless wings a while back at a pub and fell in love with the taste. A nice change from your regular chicken wings. Serve with blue cheese dressing for dipping.

Ingredients:
oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
½ teaspoon paprika
1  egg
1 cup milk
3  skinless, boneless chicken breasts, cut into 1/2-inch strips
¼ cup hot pepper sauce
1 tablespoon butter

Directions:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend.  Repeat so that each piece of chicken is double coated.  Refrigerate breaded chicken for 20 minutes. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch. Combine hot sauce and butter in a small bowl.  Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Prep time: 10 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 3 servings

Calories: 709.9
Fat: 46.9 g
Saturated fat: 10.4 g
Carbohydrates: 43.7 g
Sugars: 4.3 g
Dietary fiber: 1.7 g
Protein: 28 g
Cholesterol: 135.8 mg
Sodium: 2334.5 mg
Mexican Style Pasta Salad


Ingredients:
pasta, ham, corn, feta cheese, green olives, orange bell pepper, mayonnaise, ketchup, sour cream, Worcestershire sauce, garlic powder, black pepper, white pepper, salt, chives

Directions:
Cook the pasta with a bit of salt and oil and when it's ready, drain it and cool it with water.
Mix the ingredients for the creamy dressing in a small bowl until it turns into a nice light pink mixture and add the chives.
In a bigger bowl mix all the ingredients and add spoons of pasta and dressing and mix carefully, until you have add all the pasta and the dressing.
Refrigerate covered before serving.
Enjoy! ^_^.
Chocolate Dream Cookies (No Bake)


Ingredients:
milk, butter, margarine, sugar, quick oats, peanut butter, vanilla

Directions:
If using cookie sheet, prepare pan by coating lightly with butter or margarine.
In a large heavy saucepan, combine the milk, cocoa, butter and sugar.
Stirring constantly, bring to a full boil, then boil for 1 minute.
Remove from heat.
Stir in vanilla and peanut butter until peanut butter is completely melted.
Stir in quick oats.
Quickly* drop by spoonfuls onto waxed paper, or spread in a buttered cookie sheet.
Allow to cool completely.
If using cookie sheet, cut into squares to serve.
*If you don't move quickly, cookies will set up in the pan.
If cookies do not set, you didn't boil long enough.
If cookies are dry, you boiled too long.
Asian Noodle Salad


Ingredients:
snow peas, gingerroot, bell pepper, carrot, green onions, sesame seeds, rice vinegar, honey, soy sauce

Directions:
Make sesame dressing by shaking all ingredients in a tightyly covered container.
Set aside.
Cook noodles as directed on pkg, adding snow peas for last 1 to 2 minutes; drain.
Pinse with cold water; drain.
Spray 10 inch skillet with cooking spray.
Cook pork and gingerroot in skillet 4 to 6 minutes, stirring occasionally, until pork is slightly pink in center.
Toss noodles, bell pepper, carrots, onions and pork with half of the dressing.
Sprinkle with sesame seed.
Serve with remaining dressing.
Barbecued Pork Sandwiches


Ingredients:
boneless pork roast, salt, fresh ground pepper, barbecue sauce

Directions:
Heat oven to 325°F.
Sprinkle pork with salt and pepper.
Heat a Dutch oven for 1 minute over medium-high heat.
Brown pork on all sides, about 4 minutes per side.
Add barbecue sauce to Dutch oven; cover and bake 1 ½ hours until pork is fork-tender.
Transfer pork to cutting board.
Slice into thin pieces.
Return to Dutch oven and cook for 5 minutes over medium heat.
Place rolls on serving plate.
Divide pork mixture and spoon into each roll.
Serve with coleslaw, if desired.
Knife and Fork Soup


Ingredients:
diced tomatoes, southern style hash browns, water, carrot, celery, chili powder, smoked sausage

Directions:
Put all ingredients in a crock pot., Stir well., Cook on low for 8 hours.
Great Wall Green Beans


Ingredients:
fresh green beans, garlic cloves, canola oil, red pepper flakes, soy sauce, honey, cornstarch, pepper, ground ginger, cinnamon, sesame seeds

Directions:
Wash and cut ends off your beans and place them in a large skillet with 4 cups of water.  Bring to a boil, then boil beans for 5 minutes.
After boiling, pour beans into a collander and dump the water.
In a small bowl;  mix together rice vinegar, honey, Lawry's, cornstarch, soy sauce, pepper, red pepper flakes, toasted sesame oil, ginger, and cinnamon.
Heat the canola oil on med-high in your skillet and add the garlic.  Saute garlic for 1 minute then add back your beans and the marinade.  Stir fast.
Saute beans on med heat for 8 minutes, stirring often.
Remove skillet from burner and let beans continue to sizzle just from the heat of the pan.
When sizzling stops, sprinkle sesame seeds on top and serve.
Cilantro-Lime Rice
Category: world-cuisine
By Mrs Brown

Very similar to the rice of a famous burrito place, this rice pairs well with Mexican food and can be used as a filler in burritos.

Ingredients:
1 cup long grain white rice
2 cups water
1 teaspoon chicken bouillon granules
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
salt to taste

Directions:
Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 servings

Calories: 114.9
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 25.2 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 2.3 g
Sodium: 66.4 mg