Lime Cilantro Rice

I’m always looking for ways to dress up the basics. Rice is definitely a basic around here and this is one of our favorite variations. This citrus-y rice with cilantro works really well with our Mexican food favorites as well as a stand-alone side dish with something like grilled pork loin.

The best thing about this rice is that if you’re making rice anyway, this really isn’t any extra work.

citrus cilantro rice

Lime Cilantro Citrus Rice

Start by cooking rice. If, for some reason you don’t know how to cook rice, don’t worry. It’s easy. Here’s how: In a heavy saucepan, put 2 parts water to 1 part rice (i.e. 4 cups of water and 2 cups of rice) and bring to a boil. Once the rice and water boils, put a cover on the pan. Simmer for about 5 minutes and then turn the burner off. Let the pan of rice sit WITHOUT taking the cover off for about 17 more minutes. It’s really, really important to leave that cover on. Don’t take it off. Don’t.

I love basmati rice. That’s my favorite and I use basmati rice for everything that I can. This rice is AMAZING with basmati rice; try it if you’ve never had basmati rice before!

Once the rice is cooked, stir in:

  • the juice of 2 large juicy limes (or 2 T. of lime juice if you’re using bottled juice)
  • 3/4 t. sea salt
  • 1 bunch of cilantro, washed and chopped

Taste this rice as you’re preparing it. Stir in enough lime juice, salt, and cilantro so that the rice has personality and tastes the way YOU like.

Barb

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4 thoughts on “Lime Cilantro Rice

  1. My son worked briefly at Chipotle. He told me this is how they make their rice. I think it would be tasty cooking the rice with chicken or beef broth instead of water. I’ve made this using brown rice (lower on the glycemic index and better for my blood sugar control). It has a heavier, nuttier taste.

  2. Thanks for taking the mystique out of rice. It may take a time or two to get the hang of it, but then it really is much easier than some people make it out to be. (By the way, for a larger crowd, have you ever “baked” rice? You use the same proportions of rice and water, but boil the water (with the salt in it for most even results) and pour it over the rice in a large roaster or baking pan. Cover tightly with foil or the roaster cover and bake at 350 for about 35 to 50 minutes, depending on the amount that you have. Remove from the oven and use a fork to lightly toss the rice; then keep covered until serving.

    I’ve done as much as 10 cups of rice and 20 cups of water in one of those big foil pans used for catering, and it is a wonderfully easy way to do a large amount without any hassle. (I would guess that a family that eats rice frequently could use this method and have the rice in the fridge to warm up through the week too. No need for a separate rice cooker.)

  3. My husband is Cuban and my mother in law makes rice with every meal. I’ve never been able to perfect her rice, she uses a big mysterious pot she bought 40 years ago in Key West, and cooks it uncovered until most of the moisture is gone, and I think there’s vegetable oil involved. Regardless, they also put lime juice on almost everything, in fact my husband eats his chicken fried steak with no gravy but covered in lime juice. Believe it or not this is also delicious with a banana mashed up in it. I could eat cilantro lime rice every day, it is magnificent!

  4. Ha, Barb, too funny, I always wreck the rice and when it comes out good the kids will say, “Did Dad make the rice?” Often times they are correct. I will have to try your method.
    Another great rice dish is Gallo Pinto, I will have to send you my modified recipe. They serve it with every meal in Costa Rica and we never got tired of it when we were down there.

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