Stovetop Cilantro Lime Rice
The flavor combination of cilantro and lime - including the lime zest - is fantastic and this recipe has been tested to perfection... even better than restaurant rice. Recipe from Tom Venuto's Burn the Fat, Feed the Muscle Blog (www.BurnTheFatBlog.com)
Servings: 4
Calories: 199kcal
Equipment
- Lemon zester
- Cast iron rice cooking pot
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 cup basmati white long-grain rice, dry (uncooked) (180g, approx 3 cups cooked)
- 2 tsp fresh garlic finely minced
- 2 cups chicken broth
- 3 Tbsp lime zest (zest of one large lime or two small ones)
- 1/2 cup fresh cilantro, finely chopped
- 3 Tbsp lime juice (juice of one large fresh lime or two small ones)
- 1 pinch salt to taste
Instructions
- Zest one large (Persian) lime and finely mince the garlic.
- Heat 1 Tbsp olive oil in pot on medium high.
- Add rice. Toast the rice 2 minutes, stirring constantly.
- Add garlic, cook for 1 more minute, continuing to stir, before adding the broth.
- Add chicken broth and the lime zest. Reserve a little lime zest to add to the rice after cooking.
- Bring to a full boil. Cover with lid tightly, and turn down to low.
- While rice cooks, finely chop the cilantro and juice the limes.
- Simmer for about 17 to 18 minutes. If there is still liquid in the bottom of the pot, continue to simmer with lid on until all of the broth is absorbed and rice is cooked but still moist. (Cook time may be longer depending on your cookware and stove).
- When rice is done, take it off the burner and let it rest covered for 5 more minutes
- Transfer to large serving bowl. Add lime juice and cilantro and fluff/fold to combine.
- Optional: taste test your cooked rice. If it tastes a little flat, add a pinch of salt then retest.
Nutrition
Calories: 199kcal | Carbohydrates: 37.4g | Protein: 4.2g | Fat: 3.9g