Doesn’t that just look like a pretty little touch of spring? Maybe even a little glimmer of St. Patty’s day with the little cilantro like clover!? Spring is in the air my friends. That is something to be thankful for.
This rice is a wonderful addition to any Mexican style meal. We eat it mostly with my Sweet Cafe Rio Pork. Often times when we have a large family gathering with my brothers, sisters and parents, we have a “Cafe Rio” meal. For those of you that don’t have a Cafe Rio Restaurant close to you, my sympathies go out to you. They serve fabulous Mexican salads and burritos. We make the Sweet Cafe Rio Pork, this Cilantro Lime Rice, and a fabulous Cilantro Dressing (watch for it to be posted tomorrow). We purchase raw tortilla shells at Costco and cook them up fresh on a griddle. Then each family member can build their own concoction with the tortilla, meat, rice, lettuce, black beans, cheese, tomatoes, onions, dressing, guacamole, and sour cream. It is a great meal to do as a group. It’s a lot of work for 1 person to make the meat, rice, and dressing…so we usually split those assignments up. It makes it easier on each person!
Hope you have a Cafe Rio party soon!
Cilantro Lime Rice
Yield: about 4 C cooked rice
Time: 45 minutes start to finish
2 C uncooked rice
1 T butter
2 cloves garlic minced
4 chicken bullion cubes
1 t lime zest
4 C water
2 T lime juice
1 T sugar
3 T fresh cilantro, chopped
1. In a large skillet combine rice, butter, garlic, lime zest, bullion cubes, and water. Bring to a boil and stir well.
2. Reduce heat to low. Cover and simmer for 20-30 minutes.
3. In a small bowl combine lime juice, sugar, and cilantro. Pour over the top of the hot cooked rice, and stir to incorporate. ENJOY!
That sounds so good right now. I tried a recipe similar to this that had lime, garlic, and cilantro in it and it tasted really bitter. I had to through it out and I've been too scared to try it again. Has this ever happened to you? I'm thinking either the lime or the garlic was bad.
Annie,
Sounds like you maybe had rancid garlic, or too much garlic?
Did you use fresh or some from a jar?
~Jamie
My daughter turned me on to your blog, and I love it!!!! I am just starting one and am pretty clueless. I made your Rosemary bread last night and it was so yummy, I love your simple instructions and pictures. I will be checking on you often. Thanks!!!!
I'm the daughter 🙂 This looks so yummy. I made the whole wheat muffins over the weekend and they were DELICIOUS! I love your blog.
-Julie (also a Utahn)
http://50poundsbyjune6.blogspot.com/
Ok I am making this as well. It does look like a glimmer of spring.
I really like this blog. Thanks for the info.
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I think I found your blog through 320 sycamore? Anyway, I just made this today for lunch and YUM! Thanks! I bookmarked your blog and will be making your other recipes for sure. I have my eye on your tortellini soup actually. 😉
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I have always loved the combination of lime and cilantro! Really great and something that I would love to have everyday!
We had this for dinner tonight so delicious!! Thank you Jamie. PS. My friend told me that when I am zest-ing my lime not to use the white part just the green or it will be BITTER…so we did that and it turned out perfect!! 🙂
This recipe sounds delicious!
The link to the Sweet Cafe Rio Pork doesn’t link to a recipe and I would really like to try it…it sounds so good in your description.
Hi Sheryl,
Thanks for letting me know about the broken link. I have fixed it now, if you want to click on over. 🙂 Hope you enjoy it!
~Jamie
Hi. What type and brand of rice do you use?
Thanks!
Jess,
I use short grain rice, I purchase it in a big 50 pound bag at Costco. Hope this helps.
~Jamie
Have you ever frozen this rice for later use. I want to make for youth conference but I am looking for something I can make ahead and freeze for use later. Thanks. I love this recipe! I just haven’t tried freezing it myself and wondered if you had.
Amy,
I have frozen it, and it turns out pretty good. Not as good as making it fresh, however. When you reheat it you may want to add a bit more butter to freshen it up. Good luck!
~Jamie
I use Cilantro all the time, speaking of the Devil. It has to be in many Latin rpieecs and is a nice touch in many dips especially salsa’s. I suppose you prefer American Parsley for a flat fuzzy taste. I only use parsley in Phil the Mover’s World Famous Potato Salad.
I just made this on Saturday for a birthday taco bar. I used brown rice (and 5 c. water) but otherwise followed the recipe. It was a great success and almost everyone went back for seconds. We loved the lime and the little bit of sweetness from the sugar, which is slightly different from Cafe Rio’s rice. So, many compliments to you and thank you for the excellent recipe.
Sugisirpnrly well-written and informative for a free online article.