Lemon-Cilantro Rice

3 cups cooked rice (white or brown)
2 tablespoons olive oil
1 small can mexi-corn, drained
1 jalapeno, seeded and chopped (optional)
1/4 cup cilantro, chopped
zest and juice of 1 lemon (or lime)
1 teaspoon garlic, chopped

Cook rice in clam broth, chicken or seafood stock, or water. Saute jalapeno and garlic in olive oil. Add corn, lemon zest/juice and cilantro. Cook another minute, then combine with rice. Place in baking dish. Cover, then place in oven to keep hot. Serves: 6

Easy Cilantro Rice

6 cups just cooked, hot rice
1 bunch fresh cilantro
2-3 cloves garlic
1/2 sweet yellow onion (like Maui, Vidalia or Walla Walla)
salt and fresh ground pepper to taste

While rice is cooking, prepare the rest of the ingredients as follows: remove stems from cilantro, roughly chop then put into a food processor with garlic and onion. Process until everything is finely chopped. When rice is cooked and still very hot, combine with cilantro mixture, salt and pepper to taste. At this point you can let sit covered for 5-10 minutes to blend flavors then serve, or bake at 350 degrees for 20 -25 minutes and then serve. Either way is good. The rice takes on a greenish hue that looks pretty. This dish goes well with Mexican dishes as a substitute for "Spanish Rice". Serves: 6-8.

Cilantro-Lime Rice

3 cups cooked rice, brown or white
1 tsp lime zest, minced (from 1 small lime)
1-2 TBS fresh lime juice
2-3 TBS finely minced cilantro

Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm or cold.