Copycat Cilantro Lime Rice
Cilantro rice just like the recipe from your favorite fast casual taco spot. Butter and lime combine to take plain rice to taco's, burritos and enchiladas best side dish.
Servings 6 cups
Ingredients
- 2 cups basmati rice rinsed in a fine mesh colander
- 4 cups water
- ½ cup unsalted butter melted (plus more to cook rice, optional)
- 5 limes juiced, about ⅓ cup
- 1 Tablespoon kosher salt divided
- 1 cup chopped cilantro
Instructions
- After rinsing rice, combine water and rice to a medium saucepan along with 1 Tablespoon solid butter (or olive oil) and 1 teaspoon of salt.
- Bring rice to a boil and then cover the pan and reduce to a low simmer. Simmer for 20 minutes.
- After 20 minutes, turn off the heat and let the rice rest for about 5 minutes.
- Fluff with a fork.
- While rice is cooking, juice the limes and finely chop the cilantro.
- To the rice, add the lime juice and butter along with the chopped cilantro. Season with 2 teaspoons of remaining salt and some black pepper, if desired. If you prefer a zippier lime flavor, add more lime juice.
- Garnish with more chopped cilantro and lime wedges.
Notes
For a few. Trader Joe's frozen rice is a great option for servings fewer than 3.
For a crew. Double a pot of perfect rice following the pointers above.
- Serve as the base of your favorite bowl or as a filling for football burritos.
- Add additional lime juice when eating as a leftover.
