Cilantro Lime Rice

 Cilantro Lime Rice

Because side dishes should be exciting, not an afterthought. 

 

 Cilantro Lime Rice is a wonderful side dish for almost any Mexican dish, it freezes well and is easy to prepare. I also like to use this rice when I'm making burrito bowls or food prepping lunches.

 

What You'll Need:

* 2 cups Long Grain Basmati Rice

* 4 cups Chicken Stock or Broth

* 4 tsp Olive Oil

* 2 Tbsp Butter

* Juice and zest of 2 Limes

* 2 cups Cilantro leaves, chopped

* Salt to taste

What You'll Do:

Rinse the rice in a mesh colander with cold water. This removes the coating that makes the rice sticky. 

In a small to medium  Le Creuset Saucepan ,other saucepan, or small Dutch Oven, heat the olive oil to medium/high (medium if using cast iron). Add the rice and stir to saute/toast. This not only makes the rice taste better (isn't everything better toasted?) but it's another step to keep your rice from becoming sticky. This takes only a few minutes, keep stirring. 

Next, add the chicken stock or broth and a pinch of salt and stir. Keeping the heat on medium or low/medium (cast iron), you will slowly bring this to a boil. Using a low heat and a slow boil will help the rice absorb the liquid slowly and it will cook properly. DO NOT STIR during this and DO NOT cover the pot.

Simmer until the liquid level has dropped below the rice level and still DO NOT STIR. Lower the heat to the lowest setting and cover the pot for 12 minutes.

After 12 minutes, remove from heat completely (DON'T OPEN THE LID, DO NOT STIR) and let it sit undisturbed for 5 more minutes. Your rice should be perfect at this point.

Uncover and stir to your heart's delight. Stir in the lime juice and zest, the butter and the chopped cilantro, reserving some of the cilantro for garnishing your dish, if desired. Add more salt to taste. 

 

You did it! You made perfect rice.