Tuesday, October 18, 2011

Cilantro Lime Rice

I served this with Hawaiian Chicken the other night, and since the chicken looked kinda weird, I didn't bother taking the camera out for this.

The rice got rave reviews, despite my habit of never being able to properly cook rice.  My husband, who almost never likes rice as a side dish, said he really liked it.  I really liked it too.

I used brown long grain rice, which may or may not have impacted the cooking time.  I accidentally over boiled so that there wasn't any water covering the rice after the first step, so added more water and I also had to simmer it about 10-15 minutes longer than directed.

Chipotle Cilantro Lime Rice
Servings: 4
1 cup extra long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
4 tsp vegetable oil
In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

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