Although you can use any kind of long-grain rice in this recipe, basmati is light and fluffy with a fragrant aroma and a slightly nutty taste. It combines with the lime and cilantro to create a refreshing side dish!
Pair it with Mexican food or we found it to be a wonderful accompaniment to roasted chicken.
Lime Cilantro Rice About 4 servings
Drizzle of canola oil (less than 1 tablespoon)
1/2 large onion, chopped
2 garlic cloves, minced
1 cup basmati (long-grain) rice
1/2 teaspoon kosher salt
2+ cups chicken broth
Juice and zest of 1 lime
Chopped fresh cilantro
- Heat the oil in a Dutch oven over medium heat. Add the onion and cook for about 4 or 5 minutes, adding the garlic about half way through the cooking time.
- Reduce heat to low and add the rice and salt. Cook over low heat for about 3 minutes, stirring constantly so rice doesn't burn.
- Add about 1 1/2 cups of the broth, the zest of the lime and most of the juice, reserving a squeeze of two of the juice to use at the end.
- Bring to a boil. Reduce the heat to a simmer, cover and cook 10 to 15 minutes or until rice is tender. Add more broth as needed.
- Just before serving, add remaining lime juice and chopped cilantro.
Lime Cilantro Rice About 4 servings
Drizzle of canola oil (less than 1 tablespoon)
1/2 large onion, chopped
2 garlic cloves, minced
1 cup basmati (long-grain) rice
1/2 teaspoon kosher salt
2+ cups chicken broth
Juice and zest of 1 lime
Chopped fresh cilantro
1/2 large onion, chopped
2 garlic cloves, minced
1 cup basmati (long-grain) rice
1/2 teaspoon kosher salt
2+ cups chicken broth
Juice and zest of 1 lime
Chopped fresh cilantro
- Heat the oil in a Dutch oven over medium heat. Add the onion and cook for about 4 or 5 minutes, adding the garlic about half way through the cooking time.
- Reduce heat to low and add the rice and salt. Cook over low heat for about 3 minutes, stirring constantly so rice doesn't burn.
- Add about 1 1/2 cups of the broth, the zest of the lime and most of the juice, reserving a squeeze of two of the juice to use at the end.
- Bring to a boil. Reduce the heat to a simmer, cover and cook 10 to 15 minutes or until rice is tender. Add more broth as needed.
- Just before serving, add remaining lime juice and chopped cilantro.
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