Here is the Cilantro Lime Rice I promised you. I served this up with the Sweet Pork Barbacoa and it was a great compliment. There are so many directions you can take this combination. A burritto, a salad bowl, or just the pork over rice.
The interesting thing about this recipe is that it calls for basmati rice, not your typical white rice. The first time I made this I thought “There really can’t be that big of difference,” but oh, was I wrong. Using the white rice was not bad by any means, but it was sweet. My husband asked how much sugar I added, but there was none. Paired with the Sweet Pork Barbacoa turned out to be a very sweet meal that I thought would be way more savory. So I made it a second time with the basmati rice and it made all the difference. Basmati rice is an Indian rice, with an extra aroma compound and my house definitely smelled like sweet/savory Indian food. Once I added the lime and cilantro it all came together into one fantastic rice dish.
This is officially my end all-be all of Cilantro Lime Rice. The only thing I MIGHT try in the future is boiling the rice in chicken stock rather than plain water, but I like this enough as is. I also might add a tad more cilantro, but again, it was still good enough as is. I used to have some serious cilantro aversions but I am slowly falling in love with cilantro, so it might just be me, making up for years of a bad cilantro attitude.
- 1 cup Basmati Rice
- 2 cup Water
- 1 tbsp Vegetable Oil
- 1 Bay Leaf
- 2 tsp finely chopped Cilantro
- 2 tbsp of Lime Juice
- ½ tsp Kosher Salt
- Rinse rice in a colander until water runs clear.
- Saute rice in oil for 3 minutes over medium heat, or until rice becomes puffy.
- Add water and bay leaf and bring to a boil. Once the water has boiled, reduce the heat and simmer until all the water is absorbed.
- Meanwhile, mix salt and lime juice together and chop up the cilantro.
- Once the water is absorbed, remove the bay leaf and stir in the lime juice and salt mixture and cilantro.