By keeping just a few ingredients on hand you'll always have the option of whipping up this light, effervescent Cilantro Lime Rice.
It does quite well in groups (think burrito bowls) but sometimes it just needs some quality one-on-one time (with black beans). Either way, it'll be one of your most versatile creations if you give it a chance.
Cilantro Lime Rice Recipe and Tips
You can get by using water as a base, but you'll notice quite a difference if you cook the rice in some stock. I'm using 2 cups of this homemade version but a low sodium storebought version will work too.
For every cup of rice you use you'll need about 1/2 cup worth of chopped cilantro; this translates roughly into half of a standard sized cilantro bunch.
It's common to use the cilantro stems in Mexico so I'm in the habit of doing that. After rinsing, you can twist off the bottom, thicker portion of the stems but feel free to leave in the thinner stems that connect the leaves. (Here's how I chop cilantro.)
You'll also need two tablespoons of lime juice for each cup of rice. You'll get two tablespoons of juice from a fresh lime but if your limes are suffering you might need an extra one.
Then it's just a matter of blending together the cilantro, lime juice, and a single garlic clove. You might need a couple tablespoons of water (or oil) to get it to combine.
This mixture then gets added to the cooked rice.
Easy right?
Give it a final taste for salt before serving. This recipe uses 1/2 teaspoon of salt when cooking the rice and that is usually enough for me.
You can also keep some extra chopped cilantro on hand if you want a fresh layer on top. So good!
It'll be tempting to gobble it up on its own, but don't forget that this Cilantro Lime Rice is a gregarious lot and likes to hang out with others on occasion.
Buen Provecho.
Cilantro Lime Rice
Ingredients
- 1 cup white rice
- 2 cups chicken stock (or vegetable stock)
- 1/2 cup cilantro
- 1 lime
- 1 garlic clove
- 1/2 teaspoon salt
- oil
- splash of water
Instructions
- Heat up a dollop of oil in a saucepan on medium-high heat
- Saute 1 cup of rice in the saucepan until lightly browned
- Add 2 cups of stock and 1/2 teaspoon salt to the rice
- Bring to a boil and then reduce heat to a light simmer
- Let simmer until the liquid is absorbed
- Turn off heat and cover, letting rice sit in its own steam for a few minutes
- Rinse 1/2 bunch of cilantro and twist off the bottom stems, chopping roughly
- Add to a blender along with 2 Tablespoons lime juice and 1 garlic clove
- Add a couple tablespoons of water (or oil) and blend the ingredients together
- Add the lime cilantro mixture to the cooked rice and mix thoroughly
- Taste for salt
- Add additional cilantro if desired
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Boo
Que bueno, was a big hit, nice flavor.
Patrick
Thanks Boo!
Ellen
When Pastor Emilio invited his small congregation to an Easter Sunday service and potluck at his home, I couldn't pass it up. The service was colorful and full of joyful celebration, and the potluck was the best. Up until then, my experience of Mexican food was limited to fast food restaurants so there were many dishes that were new to me. The one I immediately fell in love with was a white rice dish flecked with green and seasoned with lime juice and broth. I wanted more.
But I was so intent on getting more of the rice, I failed to ask who made it and sadly never got to enjoy it again. Your recipe brought me back to that sunny afternoon, the gentle spring brisa that kissed our laughing faces and all the wonder food that opened the door to so many new experiences. Thanks for the recipe and the memories it triggers.
Patrick
Thanks much Ellen for your sweet note! I'm so glad to hear this recipe is now part of your home kitchen! Cheers.