April 15, 2012
Cilantro and lime, one of the great Mexican flavor combinations. Apply that to rice, and you've got an excellent side dish waiting to be paired with bold, spicy flavors. With a few adjustments to the original recipe, this can be a staple for almost any meal.
Although this recipe seems to be geared toward Mexican cuisine, I was looking for something to go with an Indian dish, so I decided to use basmati as my rice. The great thing about this recipe is it can be altered in so many ways (hence the basmati), and you can sub out any grain: try brown rice, quinoa, even couscous. It's very easy to make, as you're simply adding a pureed mixture of cilantro, lime juice, olive oil, and garlic (I didn't add any additional water as the recipe suggests) to hot cooked rice.
Made as is, the flavors are disappointingly mild. The rice isn't overly seasoned, so make sure you season it to taste with salt and pepper. There is a slight hint of tangy lime and citrusy cilantro, but to really make this rice pop, I'd suggest doubling those amounts or even adding some lime zest. For more flavor, try cooking the rice in vegetable broth instead of water. The rice tastes very similar to the kind served at Chipotle restaurants, and the flavor deepens the longer it sits. While I wouldn't say this was the best rice dish I've ever had, it definitely has potential and lots of room for improvement and adaptations.
Make again? Yes. Mas cal y cilantro!
Everyday Food, April 2008