Cilantro Lime Rice

by Ginger on April 6, 2016

in Random

A few weeks ago, we had 6 *pounds* of carnitas thanks to a rockin deal at the store. I love carnitas, (obviously), but I actually found myself tired of tacos, burritos, carnitas nachos, and eggs with carnitas after about a week. So, I decided to try and replicate a Chipotle burrito bowl. And, as anyone knows, the key there is the cilantro lime rice.

I found a few recipes that I sort of combined and adapted for what we had on hand, since that day the idea of another trip to the grocery store made me want to cry. The biggest thing I had to figure out from most of the recipes was how to adapt for minute rice (all we had) when almost every recipe called for basmati rice. Time to wing it. It worked, really well. (I maaaaay have upped the butter component. So there’s that too). It went so well in fact that we went through the rice in about 2 days and then made more. And then made some more.  And then we made some more yesterday. This stuff? Is delicious.

So here’s my cheater, minute rice recipe:

Cilantro Lime Rice

3 cups minute rice
2 & 3/4 cups water
2 tablespoons butter
Onion powder (I probably use about 1/2 – 1 tsp, but to taste)–you can use onions instead, but my kid won’t eat them. If you do that, I would saute them until soft before adding the rice.
Garlic powder (I probably use about 1/2 – 1 tsp, but to taste)–you can use fresh garlic instead, I was just out & I’m lazy. If you do that, I would saute a little bit before adding the rice.
Zest of 2 limes*
Juice of 2 limes*
Handful of cilantro, finely chopped
Salt, to taste

Directions:

Heat butter in pan over medium high heat until melted. Add rice, onion powder, garlic powder and saute until rice just starts to turn golden, usually a 2-3 minutes (similar to when you’re making risotto). Add water & bring to a boil, then cover & remove from heat. Let stand according to cooking time on package (for mine, for 3 cups, it’s 10 minutes), or until all liquid is absorbed–I usually check it around 8 minutes.

Remove lid, fluff rice, then add salt to taste, stirring well.

Add cilantro, lime zest, lime juice, mix well. Let stand for a minute or two, then serve. Try not to fight for it.

*Note: we like things REALLY limey around here. If you are not similarly inclined for SUPER LIME ALL THE TIME, you can cut this down to 1 lime, and it’ll still be good, just not as limey.

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