Lime Rice Pilaf Recipes

LEMON RICE PILAF

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

RICE PILAF

Steps:

• Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.

EASY LEMON RICE PILAF

Steps:

• Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
• Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

LEMON CILANTRO RICE PILAF

Steps:

• Heat oil in nonstick sauce pan.
• Add rice and saute until rice kernels are opaque.
• Add water, grated lemon rind, lemon juice, turmeric and salt.
• Cover, reduce heat and simmer 15 minutes.
• Stir in green onions and cilantro.

LEMON-PISTACHIO PILAF

Steps:

• Heat oil in heavy large saucepan over medium heat. Add shallots and sauté 3 minutes. Add rice and 2 tablespoons pistachios; stir 2 minutes. Stir in 1 can broth, lemon juice, and salt; bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Mix in 4 tablespoons pistachios and 2 tablespoons lemon peel. Season with salt and pepper. (Can be made 2 hours ahead. Spread rice out onto baking sheet; cool. Before continuing, drizzle with more broth and rewarm tightly covered with foil in 400°F oven until heated through, about 10 minutes.) Transfer rice to bowl. Sprinkle with remaining 2 tablespoons pistachios and 1/2 tablespoon lemon peel.

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.

LONGHORN STEAKHOUSE RICE PLILAF

Steps:

• Cook rice using desired method but use chicken broth instead of water.
• Cover the bottom of a skillet with about 2 tablespoons of cooking oil.
• Add the red pepper and onion and pan fry until they are nice and shriveled (about 10 minutes).
• Add the cook riced and fry with the red peppers and onion. Add more oil if necessary.
• Add parsley, and salt and pepper to taste, and cook for a minute or two longer.

CHIPOTLE COPYCAT LIME RICE RECIPE

Steps:

• In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
• Add rice and lime juice, stir for 1 minute.
• Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
• At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
• Add in the cilantro and fluff rice with a fork.

BELL PEPPER AND RICE PILAF

Steps:

• Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.