How to make delicious and flavorful Cilantro Lime Rice this tastes even better than your favorite restaurants! Switch to the Cilantro Lime Rice recipe
How to make Cilantro Lime Rice
The first time we ate Cilantro Lime Rice was at Chipotle’s and we weren’t surprised, we loved it. We’ve been making this homemade version ever since, and serving it in burritos (check out our Spicy Roasted Cauliflower Burritos), alongside fish, and in our favorite rice bowls.
Our version isn’t exactly the same as Chipotle rice. In fact, I think it’s better with a lot more flavor. Rice is quick and easy to prepare. Let me show you how we do it.
Step 1, rinse your rice. This is probably the most important tip we can share when it comes to cooking the perfect rice. Rinsing the rice in cold water until it runs clear removes excess starch, which, if left behind, makes cooked rice rubbery. I’m so picky about this step that when I come across a bag of rice that says I don’t need to rinse the rice, do I do it anyway?
Step 2: Fry the rice with the chopped onion and garlic in some fat before adding the water. We’re all about taste, and whenever there’s an easy opportunity to add a little extra flavor, we grab it. This step serves to add flavor and aroma to the rice. Choose a salty fat like olive oil, coconut oil, or butter.
Step 3, add water or broth and cook until cooked. Water is great for this recipe, but if you have it in the kitchen broth or broth will add a touch of flavor to the rice. We cook the rice in water/broth with the lid on over low heat for about 15 minutes (see recipe below for full recipe instructions).
Step 4, remove pan from heat and let rest for 10 minutes. Removing the pan from the heat and leaving it covered for another 10 minutes gives the rice a chance to steam. During this time, the rice will become fluffy.
Step 5: Uncover and add fresh lemon juice and chopped fresh cilantro. We use a fork to fluff the rice and add the lemon juice and coriander. If you don’t like cilantro or want to change up the flavors a bit, try other herbs like parsley, basil, mint, or dill. Lime can also be substituted for lemon.
Because the rice can vary, you may need to make some adjustments to the timing that we recommend in our recipe. Don’t worry, we’ve shared what to do if your rice isn’t cooking in our recipe below.
How to store and reheat rice
Cooked rice in the fridge or freezer makes mealtimes so much easier. Here are some tips for storing leftover rice:
- Quickly cool leftover rice by placing it in a refrigerator or spreading it out on a baking sheet. Rice stored at room temperature for more than two hours is at risk of developing bacteria.
- Leftover rice will keep in the fridge for 3-4 days. Store in an airtight container or a zip-top freezer bag.
- You can freeze cooked rice for up to three months. Store in an airtight container or a zip-top freezer bag.
- Heat the rice with about a teaspoon of water in a saucepan over medium-high heat. Stir the rice while it’s heating so it doesn’t stick to the bottom of the pan. Or heat the rice in the microwave until hot.
- Frozen rice can be added directly to hot dishes such as soups, stews, and stir-fries. You can also thaw rice overnight in the fridge and then reheat it using the method outlined in tip number 4.
What to serve with cilantro lime rice
Better than store-bought refried beans: How to make delicious homemade refried beans from scratch.
Easy Citrus Garlic Chicken Fajitas – How to make the best chicken fajitas with a citrus garlic marinade and lots of veggies. Or try our Ultimate Shrimp, Chicken and Steak Fajitas!
Honey Ginger Teriyaki Chicken – You’ll love this quick and easy teriyaki chicken that’s naturally sweetened with fresh orange and honey.
Cilantro Lime Garlic Butter Shrimp – These garlic butter shrimp come together in under 20 minutes.
Roasted Chili Lime Cauliflower – Combine perfectly roasted, browned cauliflower, ultra-flavorful spices and fresh lime juice for an almost addictive cauliflower dish.
Lime Cilantro Rice Parfait
Here’s how to prepare a delicious and flavorful Cilantro Lime Rice that tastes even better than your favorite restaurant! Broth or broth instead of water adds extra flavor. We like to use chicken or vegetable broth. If you use broth, be sure to add salt to taste, as the broth may already have added salt.
Makes about 5 1/4 cups of rice.
Watch us at the recipe
1 1/2 cups (280 grams) long grain white rice
1 tablespoon olive oil or butter, plus more for serving
1/2 cup (70 grams) finely chopped onion (1 small)
2 teaspoons minced garlic (2 medium cloves)
2 1/4 cups (530 ml) water, vegetable broth or chicken broth
1/4 teaspoon fine sea salt, or to taste, see notes
3 tablespoons freshly squeezed lime juice
1 cup (30 grams) roughly chopped fresh coriander leaves and baby stalks
Rinse the rice in cold water until the water runs clear. Drain well in a fine sieve and set aside. This will remove excess starch and help the rice cook fluffy and light.
Heat a medium-sized saucepan with a tight-fitting lid over medium-high heat. Add oil or butter. When hot, add the rinsed rice and onion. Cook, stirring frequently, until the rice turns from translucent to a lighter white and the onion is tender, 3 to 4 minutes. Add the garlic and cook, stirring, in the pan until fragrant but not brown, about 30 seconds.
Pour in the warm water or broth and stir, breaking up any rice grains that are stuck to the sides of the pot. Salt, reduce heat to minimum and cover with a lid. Bake covered for 15 minutes.
Remove the pan from the heat and let it rest for 10 minutes (still covered). Discover and taste a grain of rice. If the rice is still a bit hard, cover the rice again and simmer for another 5 minutes. If the rice seems too dry, pour an additional tablespoon or two of water over the rice before reheating.
When the rice is done, drizzle over the lemon juice and coriander. Gently stir the rice with a fork and add the lime juice and cilantro to the rice. To serve.
Advice from Adam and Joanne
- Salt – If you plan to use broth, you may not need to add salt. Taste the broth before adding it to the rice to see if you need to add an extra pinch or two of salt.
- Cilantro Substitute: If you don’t like cilantro, substitute chopped fresh parsley or use a combination of herbs like chives, dill, mint, and basil.
- Recipe inspired by Rick Bayless’ classic Mexican white rice
- Nutritional Facts: The nutritional values given below are estimates. We use the USDA database to calculate approximate values.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: Part About 1/2 cup / calories 119 / total fat 1.6g / Saturated Fatty Acids 0.3g / cholesterol 0 mg / sodium 60.8mg / carbohydrates 23.6mg / fiber 0.6g / total sugar 0.5g / protein 2.2g
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Source : inspiredtaste.net