Sides

Garlic Cilantro Lime Rice

3 Comments 02 August 2013

Rice is a little like chicken in that you can’t have too many delicious ways to prepare it. But also delicious ways that are, yep, easy. On one hand, this Pioneer Woman recipe is a really easy recipe and it really is delicious. It’s also versatile with the flavors it produces and could go with lots of different main dishes. On the other hand, we ended up needing to babysit the rice more than anticipated, so we’re just warning you up front – don’t walk away from it. At all.

Cilantro Garlic Lime Rice-1

I now cilantro seems to be one of those love it or hate it herbs, but we just can’t get enough of it here at Full Fork Ahead. Send us your tired, your weary, and your cilantro. We will use the cilantro to make something delicious for those tired and weary, m’kay?

Cilantro Garlic Lime Rice-2

Lime juice is quite plentiful in this recipe, so do remember to taste the rice once it’s cooked before adding the final amount of lime juice to the rice. We ended up not using the last bit for garnish as the recipe directs. The amount used to cook the rice with was just right for us.

Garlic and onion also give the rice plenty of wonderful flavor This is very similar to a cilantro rice I already make religiously, but I loved the addition of the lime juice this time.

Cilantro Garlic Lime Rice-3

This is the part where you need to babysit the rice, more so than we anticipated. I got to thinking that the initial amount of liquid called for wasn’t really conducive to the amount of rice, but went with it anyway. The recipe will direct you to add more liquid as needed, and we did need to. A lot. In the future I’ll start out with three cups of chicken stock instead of two, so just be aware that the directions below are the original. Too, I’ve always had to use more chicken stock when cooking rice in it. You can’t use the same amount as you would water; it just doesn’t cook the same way. No idea why, it’s just always been the case for me.

The rice says it needs to cook for ten to fifteen minutes, but after this, the rice was still only about halfway cooked, so we began adding more chicken stock. We estimated that we added about another cup of stock than called for, maybe more, hence the reason for beginning with three cups next time. It almost sounds like the rice isn’t worth it, but thankfully it’s very good. The stock will absorb quickly, so be on standby to stir it occasionally to see how much it’s cooked and if you want to add more stock. Don’t let it stick and burn, though I’m not opposed to some rice being a little browned. It works with these flavors.

Cilantro Garlic Lime Rice-4

After it was all said and done, we were pleased with the texture of the rice, which was not wet and sticky, so we knew we’d reached the right amount of liquid. It took probably another 10 to fifteen minutes to get it this way on top of the original cooking time.

The last step is to stir in that fresh, chopped cilantro. Add as little or as much as you want. Green it on up!

Cilantro Garlic Lime Rice-8

As we said above, this is a very versatile rice side that will go with so many different things. I believe Pioneer Woman made it to go with some Tex Mex flavors, but we paired it with the mughlai chicken (from earlier this week), an Indian dish, and it was absolutely fabulous together. Some may appreciate the lime as is or want to add more for garnish, but either way it certainly makes this rice pop. We loved it and despite the “babysitting” it needed, it was all right by us in the end.

Garlic Cilantro Lime Rice

from The Pioneer Woman via Food Network

Prep Time: 15 minutes    Cook Time: 15-30 minutes    Level: Easy    Serves: 4-6

  • 1 tablespoon canola oil
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 2 cups long-grain rice
  • 1 teaspoon kosher salt
  • 3 to 4 cups low-sodium chicken broth
  • Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
  • Chopped fresh cilantro, for garnish

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn’t burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn’t be sticky.

Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

Notes:

Just remember to keep an eye on this one and stir, stir, stir in more liquid and it’ll be fine. We used about one cup more chicken stock than the two originally called for.

If you’re needing this to be gluten-free, double check that your store-bought broth is actually gluten-free. Not all brands are, including the Publix brand I usually buy. Unless that’s changed. Check the labels.

Author

- who has written 316 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

3 Comments so far

  1. Abbie says:

    This looks so good! I love pretty much anything with more than 2 cloves of garlic in it. ;) haha!
    Pinning this! :D


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