Garlic Cilantro Lime Rice

Ingredients

1 tablespoon butter (or olive oil)
3 cloves garlic, minced
1 large onion, chopped
2 cups jasmine rice
1 teaspoon kosher salt

½ teaspoon Cumin

¼ teaspoon Chili Powder
3 Cups low-sodium chicken (or veggie) broth
Juice of 2 limes
Chopped fresh cilantro

Directions

Heat the butter in a large sauce pan skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and cumin, chili powder and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 3 cups of the broth, lime juice and chopped cilantro and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes or until the rice is done.

Crockpot Honey Sesame Chicken

INGREDIENTS:

1 lb. boneless, skinless chicken thighs, about 5
Salt and pepper
1/2 cup of honey
1/2 cup of coconut aminos
2-3 Tbsp red wine vinegar
1 tbsp. butter
2 cloves of garlic, minced
1/2 cup diced onion
1/4 tsp. red pepper flakes
Sesame seeds

INSTRUCTIONS:

Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
In a medium sized bowl, combine honey, coconut aminos, red wine vinegar, butter, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
When done, remove chicken from stock pot and cut into chunks. Throw the chicken back in and stir around to recoat the chicken in the sauce.
Serve hot over a bed of brown rice (optional) and sprinkle some sesame seeds on top.