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Cilantro Rice

Posted By Heather On August 26, 2009 @ 2:07 pm In Recipes,Side Dish,What's for Dinner? | 37 Comments


IMG_4254x [3]Over the years, I have come to really appreciate the fresh flavor of cilantro. One rice bowl at Chipotle [4], 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.

Cilantro Rice


1 Cup Basmati Rice [5], 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


  1. Rinse the rice in water until the water turns clear. Using a mesh strainer, drain the water from the rice and set aside.
  2. 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.
  3. Add the rice to the saucepan and stir around with the onion/garlic sauté. Let it cook in the mixture for a few minutes.
  4. Now pour in the water and stir. Raise the heat to bring it to a boil and stir in the salt.
  5. Then reduce heat, cover, and simmer for about 15 minutes.
  6. 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.
  7. Fluff the rice with a fork and serve. Makes about 4 servings.

Additional Notes:

  • For rice bowls, you can top the rice with any variety of ingredients: Mexican-flavored chicken [6], beans, corn, shredded cheese, sliced black olives, avocado, tomatoes, etc. Leftover Corn and Black Bean salad [7] 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 [6] 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.)

Notable Links:

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[3] Image: http://celiacfamily.com/wp-content/uploads/2009/08/IMG_4254x.jpg

[4] Chipotle: http://www.chipotle.com/#/land

[5] Basmati Rice: http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26x%3D0%26ref%255F%3Dnb%255Fss%255F0%255F8%26y%3D0%26field-keywords%3Dbasmati%2520rice%26url%3Dsearch-alias%253Daps%26sprefix%3Dbasmati%2520&tag=celifami-20&linkCode=ur2&camp=1789&creative=390957

[6] Mexican-flavored chicken: http://celiacfamily.com/southwestern-chicken-salad/

[7] Corn and Black Bean salad: http://celiacfamily.com/corn-and-black-bean-salad/

[8] Friday Foodie Fix – Rice: http://www.thewholegang.org/2010/03/friday-foodie-fix-rice/

[9] “What Can I Eat That’s Gluten-Free?”: http://www.glutenfreehomemaker.com/2009/08/spaghetti-with-veggies-what-can-i-eat.html

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