Description
This cilantro lime rice is a flavorful side dish that complements a variety of meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced (1 1/2 cups) (or onion powder, see notes)
- 4 garlic cloves, roughly chopped (or garlic powder, see notes)
- 2 cups rinsed long-grain rice (jasmine or basmati works best, or see notes for brown basmati rice)
- 3 cups water (see notes, depends on type)
- 1 ½ teaspoons salt
- 3 teaspoons ground coriander
- 1 teaspoon cumin
- 1–2 limes – zest and juice
- 1 cup cilantro, chopped, leaves and tender stems
- 3 scallions, sliced
Instructions
- In a large saucepan, braiser, or lidded skillet, sauté onion and garlic over medium-high heat, in olive oil until fragrant and tender, 4-5 minutes.
- Add the rice, sauté 1-2 more minutes, coating each grain, then add coriander, cumin, salt, and half the lime zest; toast for 1 minute.
- Add the water (make sure to see notes on quantity). Bring to a rapid boil. Cover, then lower the heat to medium-low so it simmers gently.
- Cook for 13-14 minutes, until the rice is tender and all the water is absorbed. Replace lid, let stand with heat off for 5 minutes.
- Fluff with a fork, squeeze with lime juice (2-4 tablespoons), and right before serving, toss in the chopped cilantro and scallions. Fluff again, taste, and adjust salt and lime to taste.
Notes
- For onion powder, use the equivalent amount as a substitute for fresh onion.
- For garlic powder, adjust according to taste as a substitute for fresh garlic.
- The amount of water may vary depending on the type of rice used; refer to the package instructions.
- If using brown basmati rice, adjust the cooking time accordingly as it may take longer to cook.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 0g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg