Amp up your #TacoTuesday (or Wednesday, or Thursday ... you get the picture) with this cilantro-lime rice.
One of our favorite go-to meals is the burrito bowl. A staple of the fast-casual Mexican restaurant menu (I think you know who I'm talking about), these bowls typically feature a base of rice and beans, then your choice of fajita vegetables and/or meat, salsa, and all the other fixings. (Ugh, and I hate how guac costs extra ... but I always get it anyway. And since they tend to dollop a giant scoop on my bowl, there's plenty to share with others).
But let's face it, plain rice is Boring with a capital B. That's where cilantro and lime come in. I am firmly in the camp of cilantro lover, but if you're not (and it's not your fault, it's probably just your genetics), this recipe is probably not for you.
This recipe really couldn't be easier. First, cook up a batch of rice in your rice cooker or on the stovetop (I've included instructions for both). Then let it rest, fluff with a fork, and stir in the lime juice and chopped cilantro. See, I told you – easy!
So the next time Taco Tuesday rolls around, you should definitely serve this on the side. Or, you know, any night of the week when a Mexican meal is on the menu.
Cilantro-Lime Rice (printer-friendly version)
makes 2-4 servings
1 cup jasmine rice
1 3/4 cup water
1/2 teaspoon fine sea salt
1 teaspoon olive oil
1 tablespoon fresh lime juice
2 tablespoons finely chopped cilantro
Rice Cooker Instructions:
1. Add the rice, water, salt, and olive oil to the bowl of your rice cooker. Cook on the "white rice" setting.
2. After the cooking cycle is complete, let the rice sit undisturbed for 10 minutes. Then fluff the rice with the paddle or a fork, and stir in the lime juice and chopped cilantro. Serve immediately.
Stovetop Instructions:
1. Add the water, salt, and olive oil to a medium saucepan. Bring the mixture to a boil over high heat. 2. Add the rice and return to a boil. Then reduce the heat to low, cover, and simmer for 8-10 minutes, or until the water has cooked off and the rice is beginning to stick to the bottom of the pan.
3. Remove from the heat and let stand uncovered for 5-10 minutes. Fluff the rice with a fork and stir in the lime juice and chopped cilantro. Serve immediately.
makes 2-4 servings
1 cup jasmine rice
1 3/4 cup water
1/2 teaspoon fine sea salt
1 teaspoon olive oil
1 tablespoon fresh lime juice
2 tablespoons finely chopped cilantro
Rice Cooker Instructions:
1. Add the rice, water, salt, and olive oil to the bowl of your rice cooker. Cook on the "white rice" setting.
2. After the cooking cycle is complete, let the rice sit undisturbed for 10 minutes. Then fluff the rice with the paddle or a fork, and stir in the lime juice and chopped cilantro. Serve immediately.
Stovetop Instructions:
1. Add the water, salt, and olive oil to a medium saucepan. Bring the mixture to a boil over high heat. 2. Add the rice and return to a boil. Then reduce the heat to low, cover, and simmer for 8-10 minutes, or until the water has cooked off and the rice is beginning to stick to the bottom of the pan.
3. Remove from the heat and let stand uncovered for 5-10 minutes. Fluff the rice with a fork and stir in the lime juice and chopped cilantro. Serve immediately.
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