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 which we usually cook plain and bland. No salt, no butter, and no stock added, just rice and water cooked in the rice cooker until fluffy and pearly white.
G, on the other, likes his well flavored and well 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 added to easily jazz up flavors.
Quick, easy and delicious, it makes the perfect side dish for your favorite Mexican entrees and equally amazing with dinner classics such as this roast chicken and baked salmon. Enjoy!
- 2 cups water
- 1 cup rice
- 2 tablespoons butter
- 1 teaspoon salt
- 2 limes, juiced and zested
- 1/2 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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