Tuesday, May 20, 2008

Cilantro Lime Rice

Obviously, Cilantro Lime Rice isn't an incredibly difficult recipe. I'm sure a lot of you already make it on your own, and don't need any help from me. But I made it so I wanted to share it. This was a great side dish for these Zucchini Quesadillas that I've posted about before. And knowing this recipe puts me one step closer to being able to create our own delicious Chipotle style meals at home. Of course, there are about 20 steps left, ha, but one step closer nonetheless. This recipe was really easy, so it will no doubt be making more appearances on our menu plans. It serves 2 and actually held up well in the fridge, so that week we had the first half on Monday with these quesadillas, and the rest on Friday with some cheese quesadillas as a quick pre-show dinner.

Cilantro Lime Rice
Recipe from Everyday Food; Serves 4

1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

  • In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
  • Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.
My notes: I think I pretty much covered it- yummy, easy, make it.


The Bouldins said...

Yum! I've been looking for a side dish for quesadillas besides my Cheesy Mexican Rice from a box. We'll have to give this a try.

i'm kelly said...

sounds great. you always have the best recipes. i can't wait for my zucchini to grow so i can make some of those quesidillas. yummy! and all of your salads have me drooling.

edamame said...

All dishes look very delicious! I am interested in the food culture of your country. And I support your site. If there is time, please come in my site. From Japan

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