Over the years, I have come to really appreciate the fresh flavor of cilantro. One rice bowl at Chipotle, and I just had to start making cilantro rice at home. It’s actually very quick and easy to make at home, with just a few key ingredients. I like to use it for making rice bowls, but honestly I could just eat the rice as a meal.
1 Cup Basmati Rice, rinsed and drained
1 TBSP butter or olive oil
2 TBSP onion, finely chopped
2 cloves garlic, minced
2 Cups water
1 tsp salt
handful of fresh cilantro, finely chopped (about 1/2 Cup)
2 TBSP lime juice
- Rinse the rice in water until the water turns clear. Using a mesh strainer, drain the water from the rice and set aside.
- Melt butter in a medium saucepan over low heat. Add the onion and turn up the heat to medium. Sauté the onion for a few minutes until it starts to get tender. Now toss in the garlic and cook for another minute until aromatic.
- Add the rice to the saucepan and stir around with the onion/garlic sauté. Let it cook in the mixture for a few minutes.
- Now pour in the water and stir. Raise the heat to bring it to a boil and stir in the salt.
- Then reduce heat, cover, and simmer for about 15 minutes.
- After cooking for 15 minutes, mix in the lime juice and cilantro. Replace the cover and cook for another 5 minutes, or until all the water is absorbed.
- Fluff the rice with a fork and serve. Makes about 4 servings.
- For rice bowls, you can top the rice with any variety of ingredients: Mexican-flavored chicken, beans, corn, shredded cheese, sliced black olives, avocado, tomatoes, etc. Leftover Corn and Black Bean salad is an easy way to add a lot of flavor. And don’t forget guacamole as an option, too.
- In the picture above, I served it with chicken taquitos. For taquitos, I simply roll Mexican-flavored chicken in corn tortillas and cook in a lightly greased skillet. (For ease of rolling, dip corn tortillas in hot oil (or spray with oil) before rolling and heat on a dry skillet for about 10 seconds on each side.)