Cilantro-Lime Rice | Arroz con Cilantro y Limón

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

Ingredients:
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)

Preparation:

1. Saute onion in olive oil pot on medium heat. Stir constantly to avoid burning.
2. 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.
3. In the meantime, blend lime juice, cilantro, water, and salt on medium setting for 60 seconds until well blended.
4. 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.
5. Cover, lower heat to lowest setting, and cook for 20 minutes. Do not uncover to check if it is ready.
6. 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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