Cilantro Lime Rice
Say goodbye to boring white rice with cilantro lime rice! This rice is fresh, herby, and zippy, the perfect way to add some oomph to your regular rice routine!
Ingredients
- 1.5 cups medium or long grain white rice
- 6 tbsp vegetable oil I use safflower
- 1/4 medium white onion, finely diced
- 2 cloves garlic, finely diced
- 4.5 cups chicken broth
- 3 tbsp cilantro, finely chopped plus more for garnish
- 3 limes juiced
- Salt to taste
Instructions
- Place rice in a bowl and cover with hot water for at least 15 minutes1.5 cups medium or long grain white rice
- Drain rice and rinse with cold water until the water runs clear. Drain thoroughly and set aside.
- Heat oil over medium-high heat in a large heavy bottomed skillet until shimmering. I use a stainless steel skillet, about 12 inches in diameter with side walls about 3 inches high.6 tbsp vegetable oil
- Add the rice, onion, and garlic and fry until rice starts to turn golden, scraping rice from the bottom of the skillet and turning gently once or twice, about 5-7 minutes1/4 medium white onion, finely diced, 2 cloves garlic, finely diced, 1.5 cups medium or long grain white rice
- Reduce heat to medium, add 2 cups of chicken broth to rice, stir to incorporate and simmer gently until the broth is almost absorbed, about 3-4 minutes. Ensure rice on bottom of pan is not burning by gently scraping the bottom of the pan and turning the rice. Take care not to over work the rice.4.5 cups chicken broth
- Add the remaining chicken broth, cilantro, and salt and continue allowing the rice to simmer until the liquid is almost absorbed and small holes appear in the rice mixture, 15-20 minutes.4.5 cups chicken broth, 3 tbsp cilantro, finely chopped, Salt to taste
- Remove from heat, cover with a clean kitchen towel and lid. Allow to steam another 5 minutes or until liquid is completely absorbed.
- Sprinkle with the lime juice, add extra cilantro for garnish3 tbsp cilantro, finely chopped, 3 limes juiced
- To check doneness, gently scrape the bottom of the pan and taste rice from the bottom. If the rice is soft, it is ready. If not, sprinkle with some additional broth and cover for a couple of additional minutes.