Cilantro Lime Rice
User Reviews
5
Cilantro Lime Rice
Description
The recipe for Cilantro Lime Rice starts by blending chicken broth, milk, kosher salt, packed spinach, and fresh cilantro leaves into a bright green liquid, which is then used to cook toasted basmati rice. The toasting in butter and olive oil imparts a nutty taste and helps maintain the rice's firmness. The lime zest and juice add citrus brightness, balancing the herbal notes from the cilantro and spinach. The sautéed diced onion and minced garlic enhance the savory depth of the dish. This rice stands out with its balance of creamy, herbal, and tangy flavors and slightly creamy texture, without being mushy.
It pairs well alongside protein dishes or as a base for beans and eggs, as suggested by pairing it with black beans and fried eggs in the notes. It can accompany Mexican or Tex-Mex meals or serve as a lively side that adds color and flavor variety to the plate.
The notes mention substituting chicken broth with water and chicken base concentrates for convenience and flavor. Adjusting the cilantro amount can tune the herbaceousness, and reserving some leaves for garnish adds a fresh visual appeal. The recipe is flexible with the amount of onion and seasoning, allowing customization based on personal taste.
Ingredients
- 1 cup chicken broth
- 1 cup milk I used whole milk, any kind will do
- 1 and 1/2 teaspoons kosher salt or use 1 teaspoon of table salt
- 1 cup spinach packed
- 3/4 cup cilantro packed tight (about 1 bunch)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 and 1/2 cups basmati rice
- 1/4 yellow onion chopped small
- 1 clove garlic
- 2 teaspoons lime zest buy at least 2 limes
- 3 tablespoons lime juice
Instructions
- Blend. In a blender, add 1 cup chicken broth*, 1 cup milk, and 1 and 1/2 teaspoons kosher salt. Pack a 1 cup measuring cup with spinach, then add it to the blender. Clean your cilantro, then use a knife to cut the leaves away from the stems. Add the whole bunch worth of leaves to the blender (or less, if you are not that into cilantro. Also you can hold some leaves back for garnishing later, if you want.) If a few stems get tossed in, that's okay. Blend the mixture until it is smooth and vibrantly green.
- Prep the veggies. Cut 1/4 of an onion into a small dice. This could be anywhere from 1/4 to 1/2 cup onion; add more if you love onion! This recipe is forgiving. Smash a clove of garlic with the side of a chef's knife, peel, then mince finely. Set aside.
- Toast the rice. In a 2 or 3 quart pot that has a properly fitting lid, heat 2 tablespoons butter and 2 tablespoons oil over medium heat. Add 1 and 1/2 cups basmati rice. Stir with a wooden spoon and toast for about 3-5 minutes, until the rice is fragrant and starting to turn golden brown (not dark brown, don't over do it!)
- Add the chopped onion and 1 clove of garlic to the rice in the pan. Stir and saute for about 1-2 minutes, until the garlic is fragrant.
- Pour in all the green stuff from the blender. I love this part! Liquid health. Stir it all together.
- Turn the heat up to high and bring to a boil.
- Once it boils, cover the pot with a lid and immediately turn the heat down to low. Set a timer for 15 minutes.
- Prep the limes. While the rice is cooking, zest 2 limes. (I love my microplane grater for this!) You need about 2 teaspoons. Cut the limes and juice them until you have at least 3-4 tablespoons juice.
- When the rice has cooked for 15 minutes, remove the lid and add the lime zest and juice. Use a rubber spatula to stir it all together. Turn the burner off but leave the pot on the still-hot burner.
- Put the lid back on and let the rice steam with the lime for another 5-10 minutes.
- Remove the lid, fluff the rice with a fork a bit, and it's ready to serve! Eat hot with Chicken tacos, Fajitas, Carne Asada, Burritos, Taco Salad, you name it! Or serve simply with the black beans recipe I've included in the notes. A favorite dinner of mine, with a fried egg maybe. Mm-mm. Rice and beans foreverrr!
Notes
- Chicken broth can be substituted with water and chicken base concentrates for convenience without losing flavor.
- Adjust cilantro quantity to preference; reserving some leaves to garnish the finished rice adds freshness.
- This rice pairs well with black beans and fried eggs for a quick meal option.
- Use whole or any kind of milk to suit availability or preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 6mg | 7% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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