Garlic Lime Rice Recipes

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.

EASY CILANTRO-LIME RICE

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir rice and garlic in hot oil until fragrant, about 2 minutes. Stir chicken broth, lime juice, and salt into rice; bring to a boil, reduce heat to medium-low, cover the saucepan with a lid, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
• Stir cilantro, corn, green onions, and lime zest into rice until well-mixed.

ZESTY LIME (& GARLIC) RICE ( PIONEER WOMAN )

Steps:

• Heat the oil in a medium pan over medium high heat. Add the garlic and onions and stir around and cook until onions start to soften about 3 to 4 minutes. Reduce the heat to low and add the rice. Cook over a low heat for 2 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and salt. Then add the juice and half the lime zest of 3 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 20 to 25 minutes or until the rice is done and tender. Stir it once or twice to keep it from sticking to the pot. Add more liquid if needed. The rice shouldn't be sticky. Just before serving, sprinkle the rest of the lime zest. Stir to combine and serve.
• Optional top with a half a cup chopped cilantro.

GARLIC LIME RICE

Steps:

• Saute garlic in oil in a saucepan over mid-high until golden.
• Stir in rice; sauté 2 minute.
• Add water, lime juice, and salt' bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed, 20 minute
• Stir in cilantro and lime zest.

GARLIC LIME RICE

Steps:

• Heat oil in a saucepan over medium high heat. Add thinly sliced garlic; saute 3 minutes, or until golden brown. Stir in rice; saute 2 minutes
• Add water, lime juice and salt.; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is absorbed.
• Stir in cilantro and lime zest
• Alternately, you can transfer the garlic/rice sautee to a rice cooker for the final cooking of the rice.

TOASTED-GARLIC RICE WITH FRESH HERBS AND LIME

Steps:

• Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Bring broth and lime juice to simmer in medium saucepan.
• Heat oil in large saucepan over medium heat. Add garlic; sauté until golden and sticky, about 1 minute. Add rice; stir 2 minutes. Add hot broth mixture and 3/4 teaspoon salt and bring to boil. Reduce heat to low; cover. Cook until rice is tender, about 25 minutes. Turn off heat; let stand, covered, 10 minutes. Add herbs and lime peel to rice; fluff with fork. Season with additional salt, if desired.

ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE

Steps:

• Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
• Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
• Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
• Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
• Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.