Kabob-less Kabobs

While we were at the market the other day, we were inspired by all the fresh (and some local) produce. This means lots of fruits and veggies this week! Tonight as Matt was throwing some chicken and veggies together for kabobs he realized we didn't have any skewers. Since we really didn't want to run to the store, we decided to cook the meat and veggies on a foil "pan" on the grill and they turned out really well. They were also easier to eat and took less time to prepare as a result. I did roast the asparagus in the oven with a little olive oil and some salt and pepper, and it was amazing. This is the first Michigan asparagus we have had this year and we can't wait to make more!!
As Matt was slaving over the grill, I stirred together a really tasty rice dish that I believe would be a real crowd pleaser. I found it over at Our Best Bites and I followed it nearly to a tee. The only thing I did differently was to add less cilantro than recommended and use fresh chopped pineapple instead of the canned. We both agree that cilantro can be a little overpowering, so I think I only added about 1/4 c. when it was said and done.

Lime-Cilantro Rice with Pineapple

Like I said, you really can just make this to taste, but here’s the basics.

1 cup dry white rice, cooked
2 T real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot!)
1 C pineapple tidbits, drained
½ - ¾ C chopped fresh cilantro
Salt and pepper to taste

Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.

* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up. If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.