Fresh ingredients combine to create the perfect balance of flavors–acidity from the lime mingling with the subtle spiciness of the cilantro all tied together in a fluffy Jasmine rice
Today, I’m sharing my version of cilantro lime rice. This dish is all about freshness, so using fresh limes is extremely important. The stuff that comes in the jar just doesn’t cut it for this. I love pairing this recipe with green chili meat (beef, pork, chicken, etc.) and will have to share my delicious recipes for these sometime soon!
Now, typically Mexican/Spanish rices use long-grain rice, but I love using Jasmine rice for this recipe. It has a much stickier texture, which I like for these flavors.
Start by rinsing three “rice” cups (or about 2 1/4 actual cups) of rice. Rinsing your rice well is extremely important for the final quality of your dish. I put mine in a strainer over the sink, turn on the water, and let it rinse for 3-5 minutes!
In the meantime, you can go ahead and start chopping about 3/4 cup of cilantro. I don’t chop the leaves too finely for this dish since they cook down so much.
Now, I cook my rice in a rice cooker. When I got married, my husband insisted that we put a rice cooker on the registry. We lived in a tiny one-bedroom apartment, and I was convinced that this rice cooker was going to be completely unnecessary and a huge waste of space. I have never been more wrong! It totally transformed rice cooking for me. I love rice cookers because you just turn them on and let them do all the work for you! No worrying about constant stirring to prevent a layer of burnt rice on the bottom of your pot. Think crock pot style cooking, except it cooks in 30 minutes, not 8 hours! Here’s the rice cooker I use:
While your rice is rinsing, dice 1/2 of a large sweet onion. Throw your rinsed rice, cilantro, and onion in the dish of the rice cooker.
Now, the most important part, the limes! You’ll need two small limes. Zest one of them. Toss your lime zest into the rice cooker. Using the zest of limes or any other citrus fruit gives you all that good flavor without adding too much acidity.
Then, squeeze the juice from one lime in to the mixture. Chop the other lime one into thin slices or wedges. This one will be for garnish.
Add two cups of chicken broth to the mixture. Now, you are ready to add your seasonings. Add 1/2 tablespoon oregano, 2 cloves minced garlic, a tiny shake cayenne pepper, and a pinch of salt. Set your rice cooker to cook for about 35-40 minutes. I like to check on my rice while it’s cooking. I know it’s finished when the rice is tender and fluffy. Give your rice a stir and let it sit in the rice cooker for 5-10 minutes.
Then, transfer to a serving dish. Garnish with your lime slices/wedges and some fresh cilantro. Serve warm with some delicious black beans. You’ll love the balance of flavors that you get from the acidity of the limes, subtle spiciness of the cilantro, and the lightness of the jasmine rice. Yum!