Does anyone know of a good recipe for cilantro rice or cilantro lime rice?!
10 points to the best answer.
Answers: They serve it at Mi Cocina (a Mexican restaurant in Texas). Everytime I go there I try to figure out what ingredients (other than rice and cilantro) they use but can't put my fingers on it. I have looked up a few online but they don't sound as good. The rice is green and flaky and it is SO good.
10 points to the best answer.
Cilantro Rice
2 tablespoons olive oil
1 small onion, chopped
1 large jalapeno, seeded and minced
2 cloves garlic, minced
2 cups white rice
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
1 (4 ounce) can diced green chilies (mild)
1/2 teaspoon salt
3/4 cup lightly packed chopped cilantro
1. In a large heavy saucepan, heat oil over medium high heat.
2. Add onion and cook 2 minutes.
3. Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
4. Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
5. Pour in broth and 1 can water and bring to a boil.
6. Stir in chiles and salt.
7. Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
8. Stir in cilantro just before serving.
Cilantro Rice
2 cups rice
4 cups water
1/4 cup chicken bouillon
1/2 teaspoon vinegar (optional)
1 tablespoon butter
1 teaspoon olive oil
1/2 cup red bell peppers, diced
1/2 cup green bell peppers, diced
1/2 cup zucchini (optional) or yellow squash, diced (optional)
1/2 cup corn kernels (optional)
1/4 cup cilantro leaves, chopped
1. Sauté rice in frying pan over med high heat for 3 minutes stirring constantly.
2. Add veggies and continue to sauté until rice begins to brown and veggies soften, stirring very often. 3-5 minutes or so.
3. Add bouillon and vinegar (if using) to water and stir to dissolve. (The vinegar keeps the grains separated- you can use this tip ANYTIME you cook rice.).
4. Pour water into pan with rice and veggies and allow to come to a boil.
5. Toss in cilantro, stir and cover tightly.
6. Lower heat to simmer and keep covered for 15 minutes exactly. DO NOT lift lid during the 15 minutes- the steam is needed to properly cook the rice.
7. Uncover and fluff with a fork.
Cilantro Rice
Ingredients
* 3 tsp butter
* 2 TBS lime (approximate - I usually use 1/2 lime per 2 servings)
* 1 cup basmati rice
* 1 1/2 cups water
* 3 TBS chopped cilantro (or more)
Directions
1. Melt butter in saucepan over medium heat.
2. Add lime and rice, fry for 1-2 minutes.
3. Add water and bring to a boil.
4. Reduce heat, and cook, covered, until tunnels form in rice and water is fully absorbed. (You may need to add more water.)
5. Add cilantro and serve.
Cilantro Lime Rice
Ingredients
3 c. Cooked white rice (or brown)
1 tsp. Lime zest, minced (optional)
2 tbsp. Fresh lime juice
2-3 tbsp. Cilantro, finely minced really small
Preparation
Toss lime juice, and cilantro with the cooked rice. Serve warm or cold.
Here is my complete meal!
Lime-Cilantro Rice served with Black beans & grilled margarita chicken breast!!!
Ingredients (makes 4 servings)
1 cup rice
2 cups water
1/2 teaspoon salt
2 teaspoons fresh lime juice
2 tablespoons fresh chopped cilantro
Bring the water to a boil in a sauce pan, then add the rice and salt. Cover, reduce heat to low and simmer for 20-25 minutes, until the rice in tender. Fluff with a fork and add in the lime juice and cilantro.
Beans
Cook dried black beans with floolowing or use 2 (15 oz.) cans black beans, undrained
Cayenne pepper, to taste
1 teaspoon ground cumin
1 1/2 tablespoons liquid aminos
1 garlic clove, crushed
1 bay leaf
Combine all the ingredients in a saute pan and bring to a bubble, stirring well. Simmer over medium-low heat until thickened, about 10 minutes.
Chicken
1 teaspoon grated lime peel
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
2 tablespoons tequila
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 boneless chicken breast halves (with or without skin), about 6 ounces each, rinsed and patted dry
OR
Spanish rice
1/2 cup chopped onion
1 tablespoon butter
2 cups uncooked instant rice
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup water
3/4 cup beef broth
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground cumin
2 tablespoons minced fresh cilantro
In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add rice; cook and stir for 1-2 minutes.
Stir in the tomatoes, water, broth, chili powder, salt, sugar and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes. Sprinkle with cilantro.
just a quess here they might use coconut milk as part of the liquid. If you like fluffly rice look for long grain rice the medium and short rice is stickier. Put the cilantro in at the end to preserve the bright green color.