Cilantro Rice jazzed up with lime juice, lime zest and chopped cilantro for delicious, refreshing flavor. It’s the perfect side for all your favorite Mexican entrees!
As a Filipina, I grew up to steamed white rice as a meal staple and as the rice is the usually the canvas to strong-flavored viands such as pork adobo, I prefer it cooked plain and bland. No salt, no butter and no stock added, just rice and water thrown in the rice cooker until fluffy and pearly white.
G, on the other, likes his well-flavored and seasoned. He wouldn’t touch it otherwise! Every time rice is on our dinner menu, I make this cilantro rice for him along with plain and steamed in the rice cooker for me. It’s pretty quick and not a lot of work to make so I don’t really mind being extra nice. 🙂
In this cilantro rice, long grain rice is cooked in water along with butter (substitute vegetable oil to make vegan) and salt. When done, a generous drizzle of lime juice, a tablespoon of lime zest and a handful of chopped cilantro are tossed in to jazz up flavors.
Quick, easy and delicious, it makes the perfect side dish for your favorite Mexican food as well as for roasted chicken, fish and meat. Enjoy!
- 2 cups water
- 1 cup rice
- 2 tablespoons butter
- 1 teaspoon salt
- juice and zest from 2 limes
- ½ cup cilantro, stems removed and finely chopped
- Under running water, rinse rice a few times until water runs mostly clear. Drain well.
- In a sauce pot over medium heat, combine water, rice, butter and salt. Stir gently to disperse salt. Bring to a boil uncovered. Lower heat, cover and simmer for about 15 to 20 minutes or until rice is cooked and liquid is fully absorbed.
- With a fork, fluff up rice. Add lime juice, lime zest and cilantro. Gently toss to combine. Serve hot.