If you know me very well, this recipe is probably a little surprising. I’ve made no secret of my contempt for cilantro, and I’ve left it out of countless recipes just for its ick factor. I ate just one little piece of it in a bowl of tortilla soup when I was pregnant with Abby and my morning sickness was at its peak, and… well, let’s just say I’m going to avoid that restaurant for the rest of my days from the shame of it all. 🙂 So anyway, fast forward to today, and cilantro and I have developed a grudging tolerance of each other. I’m not saying I’ll ever love it, or throw it on top of my food just for funsies, but I can appreciate the flavor it adds to some of my favorite foods. Like this rice!
This rice started out trying to be a Cafe Rio-type copycat, and ended up being more like Chipotle’s cilantro-lime rice, which is awesome! I actually prefer the texture of Chipotle’s rice and love the fact that it’s a little more fluffy and sticky than the Cafe Rio rice. I also love that this rice is so simple and easy to make that it makes the perfect side dish for a weeknight dinner. The lime and cilantro add flavor without being overpowering, and it’s totally delicious. Yum!
Quick Cilantro-Lime Rice
adapted from Our Best Bites
1 cup long grain white rice
2 cups chicken broth (or 2 cups water + 1 teaspoon chicken base)
2 tablespoons butter
1/3 cup chopped cilantro
1 lime, juiced
Comine rice and chicken broth in a small pot and bring to a boil. Reduce heat and simmer, covered, on low heat until rice is cooked, 15-20 minutes. Immediately stir in butter, cilantro, and lime juice, and mix well to combined. Fluff with a fork before serving. Enjoy!