Mexican Style Cilantro Lime Rice
Cilantro lime rice - tangy, green rice that goes great with tacos, grilled meats, chicken or fish.
Ingredients
- 2 cups white rice such as jasmine basmati, long grain
- 1 large bunch cilantro about a cup and a half
- Zest and juice of 2 limes about 2 teaspoon zest, 2 tablespoon juice
- 2 garlic cloves peeled
- 3 tablespoon olive oil
- 1 teaspoon kosher or sea salt
- ½ teaspoon ground black Pepper
Instructions
- Rinse the rice in a strainer until the water runs clear. Drain well and place the rice in a 4 quart sauce pan with high sides and add 3 cups water. Bring to a rapid boil over high heat. Lower the heat all the way, cover and cook 12 min. Turn off the heat after 12 min and let steam for 10 minutes. Steam longer for a drier rice.
- While the rice is cooking prepare the rest of the ingredients. In a food processor or blender add the cilantro, lime zest and juice, garlic, oil, salt and pepper. Blend or process until smooth. You can add in another lime's worth or zest and juice as well as another tablespoon of oil and another cup of cilantro for a stronger flavor and color.
- Fluff the rice with a fork or rice paddle and add the cilantro mixture. Fold the rice until well combined and all the rice is mixed with the cilantro sauce and no clumps rice left white. You want an even green color. Season with more salt and pepper to taste, if desired. Serve hot.
Notes
Like I mentioned prior you can add more cilantro and lime zest and juice to make the rice more green. Every-time I make this dish it comes out a different shade of green.
This rice is best served the day it is made you can refrigerate and reheat in your microwave up to two days after making it. The rice will dry out after several days refrigerated even if in an airtight container.