Monday, November 23, 2009
Cilantro Lime Rice
A few months ago my friend Amanda sent this recipe, which I've modified slightly and continue to make with never a bad batch. Tonight when I made it to go with Tacos de Machaca, the kids thought it was unusually good. This is a knock off of the rice recipes served at local fresh Mex restaurants like Cafe Rio.
1 cup uncooked long-grain rice
1 teaspoon vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon lime zest
2 ½ cups chicken broth
2 tablespoons freshly squeezed lime juice
3 tablespoons fresh chopped cilantro
Melt butter or margarine in a large saucepan. Saute onion until translucent; add garlic for the last couple of minutes. Add rice and lime zest. Saute rice until it turns opaque. Add the chicken broth mixed with lime juice and bring to a boil. Cover and cook 25-30 minutes on the lowest heat setting until rice is tender and liquid is absorbed.
Remove from heat and stir in the cilantro. Place a double layer of paper towel under the lid. Let it sit for five to ten minutes.