Cilantro Lime Rice

Rice is no longer standing on the sidelines; cilantro lime rice is standing out! Big, bold, and bust out; basmati rice is simmered in stock, steamed in tangy lime juice, infused with garlic, and laced with cilantro. Pair it with your cuisine of choice; Mexican, Thai or Indian.

Yes! I want rice! Yes! I want Mexican flavours! No, I don’t want to wash up two pans! I hear you. Try this low-prep, one pan Mexican chicken and rice dish for a complete meal in one.

We are a family of committed rice eaters. We even eat it on Thanksgiving!

“Whaaat?” I hear you exclaim. Well, that little tradition started way back when my daughter was just a pre-schooler. She would not eat mashed potatoes. How did I, with my tuber-heavy childhood, get the only kid in the world that doesn’t like mashed potatoes? I was stumped.

With the holidays around the corner, and visions of slices of turkey drowning in a gravy-flooded plate, I asked her what she would like instead. She simply said “Rice.” And rice it was. And has been. And will be ever after.

And actually, it makes sense. Rice is a wonder soaker. We eat it with curries, chili con carnes, so why not gravy? Try it yourself. Next time you’re planning a Sunday roast, make room for rice! 

Rice side dishes

With the frequency at which my daughter, and therefore the rest of the family, were eating rice back then, I had to get a little more creative with it. Although I love plain rice; white has a distinct earthiness to it, and brown has nutty notes, not to mention red and black, eating it on repeat got tedious. 

So, I challenged myself to make it more than just a rice side dish. I wanted the rice to bring more flavour to the table, to enhance the meal. Fortunately, rice is very absorbent, so it’s easily influenced with aromatics. For example, cilantro and lime in this Mexican rice dish. 

One of the first variations I introduced was coconut rice, flavoured with coconut milk. It makes a cracking co-star to Thai fish curry or mango chicken curry.

Herbed mushroom rice is the one I embellished for a traditional roast dinner. But not until her palate was developed enough to accept it! As I said, it still gets served with roast turkey every year, or chicken, but I like it best with lamb.

Peri Peri rice is one we eat with grilled chicken or barbecue, Nando’s style. And saffron rice, is a decadent treat for osso buco at a big Italian blowout. 

Like I said, we are a family of committed rice eaters. 

Serving suggestions

Tantalisingly soapy cilantro and zesty lime make this rice a Mexican-friendly favourite. Swap out your regular boiled white rice for it in:

• A burrito or Chicken burrito bowl
• Texas-style chilli with ground beef and pork loin
• White chicken chilli with chicken, white beans, cream cheese and corn

Or hop continents and serve it with your favourite Indian curry or South East Asian curry. 

Storage and leftovers

I have on occasion, overestimated my rice measure. It’s easily done! But I cannot bear to throw out the leftovers, so I’ve had to get my Plan B down:

1. You do have to bin leftover rice that has been out at room temp for more than two hours.
2. Surplus rice should be cooled and refrigerated within two hours. 
3. Use it up within two days.
4. Plan future meals around leftover rice.*
5. Reheat leftover rice only once.
6. If it’s not being incorporated into a specific dish, reheating in a microwave is best. Just add a spoonful of water and cover with cling film before zapping.

*Repurpose leftover cilantro lime rice in this slow cooker Thai chicken and rice soup or instant pot chicken tortilla soup.

More recipes to try

• Black Beans and Corn Salsa
• Instant Pot Salsa Verde Chicken
• Chicken Chilaquiles with Warm Corn Salsa
• Fish Tacos with Blackberry Chilli Lime Salsa