Cilantro Lime Rice

Jerk tempeh is the second of three tempeh recipes I intend to try. Not into tempeh? You may still enjoy the Jerk and Cilantro Lime sauces.

The bad news is the jerk sauce requires an ingredient list as long as my arm. The good news is all you have to do is measure the ingredients and mix them together.

Although used here for tempeh, I can’t help but assume it would make a great marinade for chicken or a flavorful sauce for roasted vegetables. Enjoy!

Cilantro Lime Rice


Jerk Tempeh with Cilantro Lime Rice
  • For the Jerk Tempeh
  • 2, 8-ounce packages Tempeh
  • 1 cup yellow onion, chopped
  • 1½ cups plus 2 tablespoons vegetable stock
  • ¼ cup olive oil
  • 3 green onions (both the white and green parts), thinly sliced
  • 3 cloves garlic, minced
  • ½ -1 habanero chile (depending on desired spiciness), minced
  • 6 tablespoons soy sauce
  • 3 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar or 2 teaspoons agave nectar
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon black pepper
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon all spice
  • pinch of nutmeg
  • pinch of cayenne pepper
  • For the Cilantro Lime Rice
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • ¼ teaspoon ground coriander
  • ¼ teaspoon salt
  • 1 cup fresh cilantro leaves, tightly packed (about one large bunch)
  • 2 tablespoons lime juice
  • ¼ cup water
  • ½ jalapeno pepper, if desired
  • rice, cooked according to package directions
  1. Slice the tempeh horizontally into fingers approximately ½ inch thick and place as a single layer in a 9 x 13 baking dish.
  2. Combine the remaining ingredients - from the onion to the cayenne pepper - in a blender and puree until well mixed.
  3. Transfer the pureed sauce to a saucepan and bring to a boil.
  4. Once boiling, remove from heat and immediately pour the sauce over the tempeh.
  5. Cover the baking dish with foil and bake at 350 degrees until much of the sauce has been absorbed, about one hour. Turn the tempeh half-way through baking time.
  6. After the tempeh has baked until much of the sauce has been absorbed, remove the foil and bake an additional 10 minutes.
  7. To make the cilantro lime sauce, combine the garlic, olive oil, coriander and salt in a skillet over medium heat.
  8. Allow to simmer until garlic is fragrant, about two minutes
  9. Remove from heat and allow to cool.
  10. Transfer the cooled garlic-olive oil mixture to a blender.
  11. Add the cilantro, lime juice, water and jalapeno (if using) and blend until smooth.
  12. Pour over rice to serve.
The cilantro lime sauce fully coated my one cup of dried rice boiled in 2½ cups water (5 servings).

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