StovetopMexican
Cilantro-lime rice
White rice, lime, cilantro, a pinch of salt. The bed for a bowl. Not Spanish rice.
Made it?
25 min · 25 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- long-grain white rice1.5 cups
- water2.25 cups
- kosher salt1 tsp
- limes, zest and juice2
- cilantro, chopped1/2 cup
Method
- 1
Rice, water, salt. Boil, lid, low 18 minutes. Rest 5, fluff.
- 2
Lime zest and juice, cilantro. Taste salt.
- 3
If it is gluey, you stirred it while it cooked. Next time leave it alone.
On the plate
With this, try
- With this dish, try making mexican chopped salad.
While the steak rests. Also a Tuesday with leftover chicken. Chop small. Dress with lime, oil, cumin. Cotija last.
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- With this dish, try making cilantro-lime slaw.
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- With this dish, try making jicama salad.
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20 min