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^{Disclosure: This post was sponsored by Mahatma Rice and my thoughts and opinions are my own.}

I like to plan my menu about a week at a time. Planning my main dishes is never any trouble, but I have plenty of difficulty deciding what to serve for my side dishes. I used to think rice a rather plain food served at asian restaurants because it was a cheap filler. Not anymore! Except for thinking that it's completely affordable, that is! I truly enjoy how nicely it fits into my budget.  And I've absolutely fallen in love with the wide versatility of rice!

I've found that using chicken or vegetable stock completely livens up the taste of my rice. I add my seasonings as it cooks instead of after. This allows every grain to be flavorful instead of it tasting like I've sprinkled salt on top of flavorless white pebbles. There's also no need to stick with white. Brown, Wild, oh and Jasmine, I do love Jasmine even if it is technically white. My point is that if you have a comfort zone, it's definitely time to step out of it. In fact, It's time to literally jump into the pan of hot water and see what all the fuss is about! Quality rice is worth bringing to your table. When my picky eaters are willing to gobble it up then I know I've found a winner! If you're wondering what the differences are check out the chart below for a few comparisons.

I have found a couple favorites that I make over and over right now. I love cooking Jasmine rice in broth, adding in a cup of fresh or frozen corn, a little salt and pepper and YUM! The flavor combination, not to mention the smell is amazing! I also love sauteing chopped onions and a little garlic in a tablespoon of butter, then adding it- along with a tablespoon or so of turmeric with Basmati rice in broth. It adds such rich color and a delicious taste to any meal, but I especially like it with pork chops and fresh green beans! However, it's Spring, so topping my list right now is Cilantro Lime Basmati Rice!

Start of by deciding how much to make, and go from there. You'll only need a couple of limes, Lemon, and fresh cilantro.

I first had cilantro lime rice in a burrito at a popular chain restaurant. I loved it so much I knew I had to make it at home too. First, add your lime and lemon juice, water or broth/stock, and rice to your pot or rice cooker.  If using a pressure cooker, you'll cook for 4 minutes and allow to natural release for 10 minutes before fluffing with a rice paddle. Add chopped cilantro once rice is cooked. A squeeze more of lime juice and a quick stir will make it perfectly ready to serve.  That's it! Super easy and oh so delicious!

If you have extra cilantro left do not throw it out! Did you know you can freeze it? If you've never done it before, learn how here.

Check Out These Delicious Side Dishes

• Air Fryer Potatoes with Rosemary
• Queen Mum’s Sweet Baked Beans Recipe
• French Onion Mac & Cheese
• Homemade Instant Pot Mashed Potatoes
• Instant Pot Candied Carrots
• Slow Cooker Garlic & Herb Mashed Potatoes
• Roasted Broccoli
• Instant Pot Potato Salad
• Canned Green Beans with Bacon
• Cheesy Campfire Potatoes
• Green Beans, Potatoes and Sausage