Friday, June 9, 2017

Simple Cilantro-Lime Rice (For Mexican & Indian Meals)

This simple and wonderful recipe, a simpler version of the Indian Lime Rice, is fabulous to serve alongside Mexican or Indian meals! Some of our favorites to pair with cilantro lime rice for a Mexican meal are Frijoles de la Olla or Cooked  Black/Pinto beans; and if you add Guacamole, diced Avocados, Salsa III, OR III  and Escabeche (Pickled Jalapenos & Veggies), etc, then you have a feast! Cilantro-Lime Rice is delicious with any Indian curries, chutneys, as well as any type of stews, Vegetable Chili, etc too!

Note: Some people do not enjoy cilantro; in this case, add a generous pinch of crushed dried oregano and substitute a mixture of finely sliced green onions and parsley for the cilantro.

Variation: Saute 1 finely chopped onion, 1 minced Serrano or Jalapeno chile, and 1 minced clove of garlic in 1 tbsp oil; add boiling water and rice and proceed with the rest of the recipe.

About 6 Servings


11/2 cups Rice, any type
11/2 tsp Sea Salt
1-2 Limes - freshly squeezed
1 tsp Lime zest
1 small bunch fresh Cilantro stems & Leaves, finely chopped


Rinse the rice well and add plenty of fresh water to cover; allow to soak for 30 minutes, drain and rinse.

Bring scant 3 cups of water to a boil and cook the rice until tender.  Let sit covered for about 30 minutes or so to cool slightly.  If not using right away, the rice may be cooled well and stored in the fridge until ready to use.  When ready to use, warm it gently until hot.

Pick over the cilantro, wash well and drain thoroughly. Trim off any roots, and the stem ends if they are brown. Chop finely.

Mix together the salt, the lime zest and juice (start with juice from one lime and add more if desired); gently stir into the warm rice.

Stir in cilantro just before serving to prevent discoloring. Enjoy!!

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