Cilantro Lime Rice

Recipe just slightly adapted from Foodie with Family

Have I every mentioned how much I love love love love cilantro? It’s so near to an obsession for me … so when I spotted this gorgeously green cilantro lime rice from Foodie with Family, I just HAD to make it. Lucky for me, my parents let a whole bunch of cilantro grow wild (just for me) in their garden. I chopped off big patches of it. I made cilantro pesto. And I prepared a great big bagful of it to take home with me. And then I wondered what shall I make with this fabulous bunch of cilantro? And right about then this recipe came across my path. Isn’t it funny how things like that happen?

My sister pronounces this herb cil-ANN-tro … she says she calls it that because ANN loves cilantro so much.  She is SO right! My daughter has (almost) the same obsession with cilantro. I told her about this rice and she made a wrinkly face at me (like ew mom! what sort of weird thing are you cooking NOW?), but when I brought a bowl of it to her with a spoon and asked her if she’d like to taste it, she took one taste, grabbed the bowl and said “MINE!” … and gobbled down the whole bowlful.

I can think of soooo many uses for this fabulous rice, besides just enjoying it as a side dish. Put in in a burrito or taco or enchilada or a wrap. Fry an egg and serve it over the cilantro lime rice with some black beans and hot sauce (I’m thinking a drizzle of sriracha, perhaps?). Make a tex-mex style rice bowl. Or just eat it, in a bowl, with a spoon, just like this.

Cilantro Lime Rice

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: About 2 cups of rice 1x

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Ingredients

Scale 1x2x3x

• 1 cup rice, prepared as you normally make rice (I used Jasmine rice)
• 1 packed cup fresh cilantro leaves and tender stems
• 2 – 3 green onion tops
• 1 – 2 cloves garlic, peeled and minced or pressed
• 2 – 3 Tablespoons extra virgin olive oil
• juice of half of a fresh lime
• 2 – 3 Tablespoons water

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Instructions

1. Prepare the rice as you normally would. Here’s how I make mine: bring two cups water with a tiny pat of butter and a teaspoon of salt to boiling, stir, cover and reduce heat to low, cover and set the timer for 18 – 20 minutes. I check it at 18 then if it’s not done, I let it cook a little longer.
2. While the rice is cooking. chop the cilantro and green onion a bit, then put in a mini food processor or handi chopper with the garlic, olive oil, lime and water and pulse till it’s all chopped very fine.
3. When the rice is done, pour the cilantro mixture in and stir it up well, then cover and let steam for 5 – 10 minutes.
4. Enjoy with grilled fish or meat or in burritos or other Mexican dishes — or just serve it to your kids in big bowls. My teenager gobbled hers up in no time.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Gluten Free Friday, Treasure Box Tuesday, Tuesday’s Table, Hearth & Soul Bloghop and From the Farm Bloghop.