Cilantro Lime Rice will change your rice game for good! It brings a new layer of flavor to your burrito bowls. And we all know layering flavors will result in a cult following. Right, Chipotle?
I've been on a Chipotle kick lately. Does anyone else tend to binge on food types? Just eat guacamole, chips, and salsa for days straight? No? Just me?
This Cilantro Lime Rice recipe helps not only satisfy my burrito bowl cravings, but kicks any meal I add white rice to up a notch. This with Cuban black beans is phenomenal. It's no more difficult than making white rice, but with tons more flavor. You may not ever go back to plain ole white rice after you try this.
- 1 cup basmati long grain rice
- 2 cups chicken broth
- 2 cups water
- 2 tablespoon unsalted butter
- Zest and Juice of 1 lime
- 3 tablespoon fresh cilantro, chopped finely
- 1 bay leaf
- Salt and pepper to taste
- STOVETOP: Bring broth and water to boil in medium sized pot. Once boiling, add rice, bay leaf, and butter and bring pot back to a boil. Boil for 2 minutes, then bring heat to low.
- Evaporate the liquid (about 10-15 minutes) in pot uncovered, then add lime zest, juice, and cilantro and toss together. Season to taste with salt and pepper (I'd say about ¼ teaspoon salt and ¼ teaspoon pepper).
- RICE COOKER: Add rice, then as much liquid (broth and water) as per your rice cooker's instruction. Add butter and bay leaf. Let cook until done, then add cilantro, lime zest and juice. Season to taste.
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.