This tart yet flavorsome side dish of cilantro lime rice is a great side or component to a range of Mexican dishes. Pops of lime zest, juice, and fresh cilantro give this rice both color and flavor. If you’re looking for even more flavor, try swapping out the water with chicken stock.
The rice is cooked in a traditional method. It starts in oil before being steamed in a self-absorption style method. Various flavors are added through the stages. This method also minimizes the time over the heat source, making it possible to make with a single burner for a full meal.
This cooking process creates rich rice with grains that don’t stick to each other. Although traditionally used in Mexican dishes it also works well with curries originating from Asia.
Cilantro Lime Rice Recipe
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 cups long-grain white rice
- 1 clove garlic, crushed
- 2 1/4 cups water
- 1 teaspoon salt
- 1 lime, zested and juiced (about 3 tablespoons)
- 1 cup diced cilantro (coriander)
- lidded pot
- Heat the pot over medium heat then add the oil, butter, and rice. Cook while stirring continuously until the oils are absorbed. Add the garlic and cook until fragrant, about 1 minute.
- Add the water, salt, and lime zest then bring the water to a rolling boil.
- Cover the pot with the lid and boil for an additional 2 minutes. Remove the pot from the heat and let sit undisturbed for 15 minutes.
- Fluff the rice with a fork then stir through the lime juice and cilantro. Serve hot.
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