Try this Cilantro Lime Rice recipe, or contribute your own.
- Carbohydrate 38.7585233826451 g
- Cholesterol 1782.5 mg
- Fat 359.840146043712 g
- Fiber 1.76742708556781 g
- Protein 446.061646463402 g
- Saturated Fat 102.787208854564 g
- Serving Size 1 1 Serving (2428g)
- Sodium 1740.07414583781 mg
- Sugar 36.9910962970773 g
- Trans Fat 30.5554870418222 g
- Calories 5299 calories
Step-by-step
- Heat the olive oil in a large skillet over medium high heat.
- Saute the onion for 3 to 5 minutes or until translucent.
- Add the rice, garlic salt and cumin and stir, toasting the rice lightly for 3 to 5 minutes.
- Add the chicken broth, zest of 2 limes and juice from the limes to the skillet and bring to a boil.
- Reduce heat and simmer, covered for 18 to 20 minutes, or until rice is tender.
- Use a fork to fluff the rice and then add the cilantro, stirring until the cilantro wilts slightly.
- Add a little more lime juice if desired.
- Enjoy!
Swapping chicken broth for water introduces animal fats and gelatin that coat individual grains, altering both the texture and the savory baseline of the dish. Achieving distinct grains without clumping depends entirely on the initial dry heat treatment.
The Mechanics of Toasting Rice
Heating raw grains in olive oil alongside diced onion for three to five minutes cooks the exterior starch molecules, creating a barrier that prevents the grains from bursting open and releasing excess amylose into the surrounding liquid. Cumin and garlic salt bloom directly in the fat during this window, distributing flavor compounds evenly across the surface of the starch before the broth is introduced. Maintain medium-high heat during this phase, watching for translucent onions and a faint toasted aroma from the skillet.
- Rice remains gummy after simmering: reduce the liquid volume by two tablespoons on subsequent attempts or ensure the lid fits tightly to trap steam.
- Herbs turn dark and bruised: fold the cilantro in only after removing the pan from the burner, relying on residual heat to wilt the leaves gently.
- Citrus flavor tastes dull: reserve half of the fresh lime juice and fold it in just before serving alongside the chopped herbs.
