I make this rice a lot as a side for taco salad, to go in fajitas, or of course to go with sweet pork burritos or salad. I usually end up getting the rice started to cook and then work on adding the rest of the ingredients–and by the time the 15 minutes of cooking is up, I finally have finished adding all the other ingredients. I think the zesting and juicing the lime takes the most time. But it’s still pretty fast and easy. And often instead of adding chicken broth, I’ll do a heaping 2 tsp. of chicken base with 2 1/4 c. water.
This recipe is adapted from melskitchencafe.com, which has lots of great recipes that you should check out–I’m just including it here for my convenience and because I don’t make any money off this blog.
And this one is naturally gluten free.
Cilantro Lime Rice
Great with sweet pork, taco salad, and fajitas.
Ingredients
- 1 Tbsp. Butter
- 1 1/4 c. Rice
- 2 1/4 c. Chicken Broth (or 2 heaping tsp. chicken base with 2 1/4 c. water)
- 1 scant tsp. Salt
- 1/4 tsp. Pepper
- Juice and Zest of 1 Large Lime
- 2 Tbsp. Cilantro, chopped
- 1/4 tsp. Cumin
Directions
In a pan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes (I’m usually in too much of a rush for this step). Fluff with fork and serve.
Mitchell Meals 