This rice goes well with Mexican food and may be used as a filler in burritos. It is very comparable to the rice from a well-known burrito restaurant.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup long grain white rice
- 2 cups water
- 1 teaspoon chicken bouillon granules
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- salt to taste
Instructions
- Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.
Reviews
I added two gloves of minced garlic; used water instead of chicken broth; added lime and cilantro last 15 minutes of cooking.
Yummy!
Added extra cilantro and it was perfect!!
Very simple and easy. This will make for a good staple dish. I’ll keep making it and tweaking it. Didn’t have fresh cilantro so I bloomed 2 tbsp. of dried cilantro in 2 tbsp. hot water. Next time I’ll use fresh chopped. Also I didn’t have broth so I used plain old water. Still very good. I added corn this time so maybe peas next time.
Added a little lime zest.
It was a huge success with my friends and family
My husband and I loved, loved, loved this recipe. We used 2 tbsps of lime, (we really like lime), and about 3-4 Tbsps fresh, chopped cilantro. We served this with Ling cod—yumm!
I liked the way this rice recipe turned out, it’s now one of my all time favorites and my rice favorites I can count on one hand. I highly recommend this side.
Made this for a large gathering, using store-bought chicken stock instead of the bouillon and water. Everyone loved it – even all the kids and my SUPER picky hubbie! Will definitely be making again! Goes great with the slow cooker cilantro lime chicken – YUM!
I used my rice cooker and used 1 cup of chicken broth. Added cilantro and lime juice after it was cooked. Would add a pinch of salt but was very tasty! Served with Mexican round steak made in the crock pot.
I doubled this recipe as well as seasonings. I’m giving it 4 stars because it really needs more seasoning to be anything special…easily done. Next time I will add cumin, increase salt and cilantro.
Delicious!
I’ve made this rice many times now. The orginal recipe was good but, now I change a few things. I use chicken broth to cook the rice and add one tablespoon of butter and one chicken bullion cube. I never measure the lime juice, just squeeze a whole lime onto the rice. This is a nice change from always fixing a Spanish style rice with Mexican dishes.
just like Chipolte love it!
Nothing like the “burrito place”. Cut the chicken bullion. I add the lime a bit at a time until it’s just right. I also added some butter. It enhanced the flavor but didn’t take it over. I’ve used three types of rice, long grain, basmati, and Jasmine. Thought the Jasmine is a bit stickier, I liked it best.
I like lime and cilantro, so I liked this rice.
As suggested by others and by experimentation, I use brown jasmine rice, cut the bouillon in half (so you can appreciate the other flavors more and to reduce sodium content), and add a tablespoon of butter to the water. Throw it in the rice cooker and it’s a quick, easy, and delicious addition to our Mexican feast nights.
I used brown rice and cooked according to package directions for 50 min. using plain water and a bay leaf or two. When done, I removed the bay leaf and then added zest of a whole lime and juice of 1/2 lime. I also added salt and a little avocado oil (could use olive oil), and cilantro. My son said it tasted just like the rice at his favorite Chipotle Grill place.
Yum. Great way to use fresh cilantro. Had my meal all set up and unfortunately realized I had no rice in the pantry, so I substituted quinoa instead. Given the mealy texture of quinoa, I thought it might need a bit more, so I added a handful of frozen edamame in the last couple of minutes of cooking. Tasted terrific and the family loved it. We’ll use this recipe again. Have to disagree with the comment about not using the chicken granules. I thought the broth flavoring was a great addition to the dish.
Yummy with tacos and refried beans. I added more cilantro as I love the flavor and have bunches from my garden right now.
As-is, this recipe is blah.