Cilantro Lime Rice
Cilantro lime rice is standing out with basmati rice simmered in stock, steamed in lime juice, infused with garlic, and laced with cilantro.
Servings: 6 people
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 1 small onion chopped
- 4 cloves garlic
- 300g / 1½ cups rice (I used basmati)
- 2 limes juice only
- 500ml / 18oz This is an affiliate link.chicken stock
- 1 tsp salt
- 30g / 3/4 cup chopped cilantro (fresh coriander)
Instructions
- Heat the olive oil in a deep frying pan for which you have a lid and fry the chopped onion for 5 minutes over low heat till soft and translucent. Add the minced garlic and fry for 30 seconds longer.
- Add the rice and stir till the rice is coated in oil. Add the salt, chicken stock, lime juice and bring to a simmer. Then stir in the chopped cilantro. Cover with a lid and cook over medium heat for 10 minutes.
- Then turn the heat off and keep the pan with a lid on for 10 minutes longer. Fluff up the rice and sprinkle with a tablespoon of fresh herbs. Serve immediately.
Notes
- Basmati is the best rice variety for this recipe. It cooks quickly and is low in starch, which is key to a fluffy rice.
- Four garlic cloves might seem like a lot, but it’s the perfect amount for me. But a love of garlic can be personal, so feel free to use a bit less ifyou prefer.
- I used cilantro both to flavour the rice and as a garnish. Cooking with it will infuse the rice with the taste, while the garnish just looks good!
- Chicken stock will add a lot of flavour! Using vegetarian stock will also work just fine.
Nutrition
Calories: 251kcal | Carbohydrates: 48g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 513mg | Potassium: 229mg | Fiber: 2g | Sugar: 3g | Vitamin A: 352IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg