Quantcast

Big Flavors from a Tiny Kitchen

Cilantro-Lime Rice

I wanted to make some rice to go with our New Year’s Eve Taco Tuesday fiesta, but I didn’t want just plain ol’ rice. And I didn’t want to spend a ton of time on it. I reached out to some cooking buddies, and my friend Terri over at A Girl in the South came through with this beauty.

This rice is prepared in the standard fashion, and when it’s finished, you mix in a cilantro-lime purée.

Next time, I think I’ll add more garlic and salt to this to really make it pop. Although mixing some of the pico de gallo that I made in with the rice most certainly did the trick. Delicious!

Cilantro-Lime Rice

Between this rice, the Cilantro and Lime Fish Tacos with Cilantro and Lime Crema and the Tomatillo Pico de Gallo, I don’t think I’ve ever used so much cilantro in one meal in my life. That is most definitely not a complaint!

Cilantro-Lime Rice
Martha Stewart

Prep: 5 minutes
Cook: 25 minutes
4 servings

1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

Step 1 In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

Step 2 Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Big Flavors Rating: 4 Stars