Rice is a staple not only in Mexican kitchens, but also in kitchens throughout the world. If you are anything like me, and grow tired of eating plain white rice, I have added a few ingredients to the mix to keep it fresh and fun. Cilantro and lime juice add pizzazz to this global grain, which I love to pair with chicken and seafood dishes.
Recipe by Lola
2 tablespoons olive oil
½ medium onion chopped finely
1 cup white long-grain white rice
2 tablespoons freshly squeezed lime juice (from small Mexican or key limes)
½ bunch fresh cilantro, stems removed
2 cups water
1 tablespoon salt (or to taste)
- Saute onion in olive oil pot on medium heat. Stir constantly to avoid burning.
- Once onion becomes translucent, add rice and saute for 10-15 minutes until lightly browned. Stir frequently to avoid burning. I usually stir my rice every 2 minutes.
- In the meantime, blend lime juice, cilantro, water, and salt on medium setting for 60 seconds until well blended.
- Once rice is lightly browned, add liquid mixture. Stir well one time, then raise flame to medium-high. Bring to a boil until water evaporates to the point where you just begin to see the rice through the water.
- Cover, lower heat to lowest setting, and cook for 20 minutes. Do not uncover to check if it is ready.
- Remove from heat and let stand for another 10 minutes. When ready, fluff with fork and serve hot.
Note: You may also substitute the water and salt with 2 cups of well-seasoned chicken broth, or 2 cups of water with 1 tablespoon of powdered chicken bullion. Do not, I repeat, DO NOT stir rice more than once after adding water. You may be tempted to stir it again, or to uncover, but this may lead to soggy, sticky rice!
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