Marie Saba

From My Kitchen To Yours

This cilantro lime rice is easy to make and ready to serve in 30 minutes. It goes well with Mexican food like my beef tacos, Ancho pork tenderloin, or fajitas. It also pairs wonderfully with Indian food, such as tikka masala, or Thai food, like my coconut red curry shrimp. In other words, it’s a very versatile side dish!

For the rice, I use long-grain basmati rice grown in India or Pakistan. The Royal brand or Mahatma brand are both excellent choices. To prevent the rice from sticking together, be sure to rinse the rice before using. Rinsing eliminates excess starch from the rice grains, ensuring a fluffy texture after cooking.

To add flavor to the rice, we start by gently cooking a clove of garlic in a few tablespoons of olive oil. Once the oil is hot and infused with garlic, we add the rice and cook it in the oil for a minute or two. Toasting the rice grains in oil both adds additional flavor and also adds a protective coating that further prevents the rice from sticking together.

After cooking, we add the lime juice, lemon juice and fresh cilantro. Then toss and serve! As for reviews, my kids say it is even better than the Chipotle version! Can’t wait for you to try it!

Cilantro Lime Rice

Ingredients

2 Tablespoons (30 ml) extra virgin olive oil
1 clove garlic, peeled
1 cup (200 g) long-grain basmati rice, rinsed
2 cups (473 ml) water
1 teaspoon (4 g) Kosher salt
1 Tablespoon (15 ml) lime juice
1/2 Tablespoon (8 ml) lemon juice
1/4 cup (12 g) chopped fresh cilantro

Instructions

In a saucepan with a tight-fitting lid, heat olive oil over medium heat. Add garlic and cook, flipping garlic occasionally to prevent burning, until lightly browned. Leaving garlic in the oil, add 1 cup rice and 1 teaspoon salt. With a wooden spoon, stir rice in the hot oil for about 1 minute, or until rice turns a chalky white color.
Add 2 cups water. Increase heat to high and bring to boil. Immediately reduce heat to low, cover with lid, and simmer on low for 20 minutes or until all water is absorbed. Do not open lid while rice is cooking.
Let rice sit, covered, for 5-10 minutes. Open lid, remove garlic and discard. Transfer rice to a large bowl. Fluff rice with a fork. Add lime juice, lemon juice and 2 Tablespoons chopped cilantro. Toss to combine.
Transfer to a serving bowl, top with remaining cilantro, garnish with lime wedges and serve.

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