Cilantrolimemexicanrice Recipes

CILANTRO-LIME RICE

Steps:

• In a small saucepan, combine rice and broth; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Add lime juice, cilantro and nutmeg; fluff with a fork.

MEXICAN CILANTRO LIME RICE

Steps:

• Rinse the rice under cold water to release some of the excess starch.
• Heat a medium sauce pot over medium heat. Add the oil. When the oil is warm, add the diced onion, garlic, rinsed rice, and bay leaf. Cook for 1 to 2 minutes, stirring, until the onion starts to turn translucent.
• Add the water, salt, and garlic. Bring to a boil, then lower to a simmer and cook, covered, until the water is fully absorbed, about 20 minutes.
• Remove the lid. Fluff the rice with a fork. Remove the bay leaf. Stir in the lime juice, zest, and cilantro. Taste for seasoning. Serve hot with sliced jalapeño pepper and a few stems of cilantro as a garnish, if desired.

CILANTRO LIME RICE

Steps:

• Heat up a dollop of oil in a saucepan on medium-high heat
• Saute 1 cup of rice in the saucepan until lightly browned
• Add 2 cups of stock and 1/2 teaspoon salt to the rice
• Bring to a boil and then reduce heat to a light simmer
• Let simmer until the liquid is absorbed
• Turn off heat and cover, letting rice sit in its own steam for a few minutes
• Rinse 1/2 bunch of cilantro and twist off the bottom stems, chopping roughly
• Add to a blender along with 2 Tablespoons lime juice and 1 garlic clove
• Add a couple tablespoons of water (or oil) and blend the ingredients together
• Add the lime cilantro mixture to the cooked rice and mix thoroughly
• Taste for salt
• Add additional cilantro if desired

LIME CILANTRO RICE

Steps:

• Heat the oil in a large saucepot over medium-high heat. Add the rice and toast until lightly golden, about 1 minute. Add the stock, lime peel, salt and 1 1/2 cups water and bring to a boil. Cover the rice, reduce the heat to low and simmer until all of the liquid is absorbed, about 15 minutes. Let the rice stand, covered, about 5 minutes, then stir in the lime zest, juice and cilantro. Transfer to a serving bowl and top with more cilantro leaves and green onion.

CILANTRO-LIME RICE

Steps:

• Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

LIME CILANTRO RICE

Steps:

• Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
• Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

GRILLED CILANTRO-LIME CHICKEN THIGHS

Steps:

• Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
• Preheat an outdoor grill over medium-high heat and lightly oil the grate.
• Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.