I guess I need to say a bit more, although that sums up my feelings on the matter rather nicely.
I am not sure when I first encountered this version of rice and my love affair began. It should have made more of impact since I am obsessed with it now. But if I see it on a menu, I will order it. Sadly, I am often disappointed. Most restaurant versions are lackluster, minuscule hint of lime and cilantro that barely registers on the taste buds.
There was no other option; I had to create my own version. I wanted the tartness of the limes to shine through and I wanted that ever distinct taste of cilantro to leave no doubt of its’ presence.
For this recipe, I made enough to feed eight people, as I was having a dinner party. But I will provide directions in parenthesis to halve this recipe. For this particular recipe I used chicken broth, but vegetable broth is a perfect substitute. A quarter cup of fresh lime juice is about 2 limes, give or take, depending on their size.
Cilantro Lime Rice
- 2 cups uncooked long-grain white rice (1 cup)
- 2 cups broth (1 cup)
- 2 cups water (1 cup)
- 1/2 cup fresh chopped cilantro (1/4 cup)
- 1/4 cup fresh squeezed lime juice (2 tbsp.)
- 2 cloves garlic; minced/grated (1 clove)
- Pinch of salt (same)
Cook rice according to package time directions, using both the broth and the water.
Chop the cilantro and juice the limes.
Once the rice is done and while it is still warm, add the cilantro, garlic, lime juice and salt. Fluff it with a fork until the cilantro is equally distributed.
Serve and devour, forks totally optional and face first is acceptable.