Cilantro-Lime Rice

White rice is a major guilty pleasure of mine. After eliminating most refined carbs from dinner time at our house, white rice is the last man standing. A few years back we did try to make the switch to brown rice. I served it for months on end, hoping we would eventually acquire a taste for it, but it never happened. I’ll still make it occasionally just because I know it’s so much better for you than white rice, but truthfully 85% of the time we’re having rice, it’s white rice.

Ok, now that I’ve gotten that off my chest, can we talk about cooking rice for a minute? Why does it have to be so darn finicky? I have a go-to cooking method for my rice, and it yields consistent results, but they’re just consistently ok :) The rice always turns out just a little more sticky than I’d ideally like it to be. Do you have a secret to perfectly cooked rice every time? I won’t lie, if I had the room to justify another appliance, a rice cooker would be high on my list!

Cilantro-Lime Rice

A few weeks ago we had a Mexican night, and I decided to try cilantro-lime rice rather than our usual plain rice. Given our love of Mexican food, I’m not sure why I waited so long to finally make this happen at home. The recipe is a copycat of Chipotle’s version, and Shane and I both thought it was awesome! I was a little skeptical about the cooking method as it’s unlike any I’ve ever used to make rice, but it turned out perfectly. My favorite way to enjoy this rice is to make homemade burrito bowls, but it’s really the perfect side to just about any Mexican meal.

Looking for more ideas for your Cinco de Mayo festivities?

Homemade Flour Tortillas

Creamy Baked Chicken Taquitos

Carnitas

Chicken Enchiladas with Red Chile Sauce

Mini Beef and Cheese Empanadas

Mini Chicken Taco Cups

Dulce de Leche Cupcakes

Margarita Cupcakes

Dulce de Leche Brownies

Check back tomorrow for one last boozy dessert idea! :)

Cilantro Lime Rice
from SkinnyTaste.com

1 cup long grain white rice
2 cups water
1 teaspoon salt
3 teaspoons canola oil, divided
juice of 1/2 lime
3 tablespoons chopped fresh cilantro

Add the rice, water, salt, and 1 teaspoon of the oil to a medium saucepan. Swirl the pan gently to combine. Set the pan over medium-high heat and bring the mixture to a boil. Continue cooking until most of the water has evaporated – you’re looking for the water to just barely cover the rice. When you reach that point, cover the pan, reduce the heat to low, and allow to cook for an additional 15 minutes. Remove the pan from the heat then uncover and place a clean kitchen towel over the pot. Place the cover back on and set aside for 10 minutes.

Meanwhile, add the remaining 2 teaspoons of oil, the lime juice, and the cilantro to a medium bowl. When the rice is ready, transfer it to the bowl as well. Stir until all of the ingredients are well combined.