Cilantro-Lime Rice how I love you! It’s a simple side that’s full of flavor and it pairs perfectly with just about any Mexican or Southwestern dish, plus it’s easy to make! My family loves this rice and I love that it’s one of those things we can all agree on. I makes perfect left over rice so you could definitely make it a day in advance and just rewarm it the following day, I’d say the texture is even better after it has rested a while in the fridge. I haven’t tested it yet in a rice cooker, just because I don’t have one but I’m guessing it would work well in that too, just skip the sauteing step. I’d also love to try this with brown rice sometime since it’s a healthier option, if you beat me to it please let me know how it turns out (of course just don’t forget that extra simmering time since brown rice takes longer than white rice). I think a jalapeno wouldn’t hurt in this either, if only I could get everyone in my family to love that added burn I constantly crave.
- 1 1/2 Tbsp olive oil or vegetable oil
- 3/4 cup diced yellow onion
- 2 garlic cloves, minced
- 1 1/2 cups dry long grain white rice
- 2 1/2 cups low-sodium chicken broth
- 3 Tbsp fresh lime juice, divided
- 1 (4 oz) can diced green chilies
- Salt and freshly ground black pepper
- 1/3 cup chopped cilantro
- Heat oil in a large saucepan over medium-high heat. Add onions and saute 1 minute then add garlic and rice and saute 2 minutes longer. Pour in chicken broth, 2 1/2 Tbsp lime juice, the green chilies (undrained) and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat to low, cover and simmer 20 minutes (without removing lid). Remove from heat, fluff with a fork, stir in cilantro and remaining 1/2 Tbsp lime juice if desired (taste to see if you want the additional 1/2 Tbsp lime juice first) and let rest 10 minutes then serve warm.
- Recipe source: Cooking Classy