…it will disappear quickly!

This recipe has been in my family for at least ten years now, so I am not quite sure where it originated. My mom used to make it for my sister and me in high school. We would eat it as an after-school snack with taco meat or straight up. I never made it on my own until after we moved to Colorado when I was 25 and I asked my mom for the recipe because I was craving it so much on a cold spring day! This rice tastes like a bit of home.

Serve this rice with my recipe for Garlic Lime “Red” Chicken with Spicy Cilantro Sauce and some pinto beans reheated with (1 tsp) of taco seasoning. The leftovers taste great!

Here’s the link to my Instant Pot Chicken Stock if you decide to make your own base for this recipe.

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Cilantro Lime Rice

Ingredients

• (2 TB) + (1 TB) butter
• (1-1/4 Cups) Jasmine rice
• (2-1/4 Cups) chicken stock or broth
• (Zest + Juice of 1) lime
• (2 TB) cilantro, chopped
• (1/2 tsp) salt
• (1/4 tsp) chili powder

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Directions

1. In a large skillet or Dutch oven over medium heat, toast the rice and (2 TB) of the butter for 4-5 minutes until golden brown.
2. Add the chicken broth and bring to a boil. Reduce heat to low and simmer, covered, for 20-30 minutes. Try not to peek until the last 5-10 minutes to make sure it’s not burning or sticking to the bottom.
3. When the rice is done, stir in the last (1 TB) of butter, lime zest, lime juice, cilantro, salt, and chili powder.

Serve with my recipe for Garlic Lime “Red” Chicken with Spicy Cilantro Sauce or turn this into any freezer meal-prepped burrito ideas!

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To Freeze

After cooking, spread the rice out on a cookie sheet lined with parchment paper and cool in the fridge for about one hour. Transfer to freezer-safe quart-size Ziplocs for individual portions, or a gallon-size Ziploc for the whole batch. Lay flat/horizontal until frozen through. Rice can be frozen for up to 6 months.

To reheat, place the frozen rice in a bowl or on a plate, sprinkle with (1-2 TB) water or chicken broth per cup of rice, cover with a damp paper towel to help the rice retain moisture, and microwave on high for 1-2 minutes until heated through.

Enjoy!

Xx, Paris