| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- 1 1/2 cups chicken stock
- 2 cups rice
- 1 cup chopped Italian parsley
- 1/2 cup chopped cilantro leaves
- 4 tablespoons minced garlic
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- 2 teaspoons freshly ground black pepper
Instructions
- Add water, chicken stock and rice to a rice cooker. Cook until al dente.
- Combine all other ingredients in a bowl.
- Remove rice from cooker and toss, separating with fork. Once rice is separated, slowly add the blended mixture.
- Rice can be served hot or cold.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 468 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 3 mg |
| Sodium | 824 mg |
Reviews
Less garlic, 1/4 the parsley and cilantro, add grated ginger.
absolutely delicious!
This rice is fantastic! It is super easy to make and has been a huge hit every time I make it. Garlic is a personal preference thing, so bear that in mind when putting this together. This is a bold recipe meant to stand up to the strong flavors of the jerk chicken, so if you are serving it with something else you might want to adjust the seasonings accordingly.
I made this for my family. The rice took 20minutes to cook. After it was dente, I mixed it w/ all the other ingredients. The family loved it. It complimented the main dish of sauteed shrimp. It was served both cold and hot. I will definitely cook this for my family again.
I like garlic and I like cilantro, but this was so ridiculously overpowering that we didnt even make it through more than a couple of spoonfuls. Didnt seem worth the effort to rework the recipe either.
this recipe is so supper good and delicious. fantastic with sea food or shesh kabab. thank you so much
I love this recipe…make it all the time cause it’s so easy to use so many different ways. Sometimes I even saute a little onion and jalapeno OR even better poblano pepper before adding rice and liquids. For those that said it’s too salty ? Did they change the recipe somewhere along the line? It says “kosher salt TO TASTE” ….so if it’s salty, who’s fault is that. The liquid is right amt. too. Someone said it should be equal 4-4 1/2 c. liquid. I always go a little shy of double liquid so the rice grains come out firm and separate NOT mushy. So if you add the 2 cups + 1 1/2 cups + 1/4cup lime juice you have 3-3/4 cups liquid just right.
It’s hot and humid here in Texas and was looking for a rice recipe that can be eaten cool. Mambo rice is a refreshing twist to rice. Loved it.
Made this last night to go with a butterflied chicken on the grill and roasted corn. I gotta say I will be making this many more times. Out of bounds good, way to go Guy
This recipe is definitely worth making! It was a perfect partner to chicken enchiladas. Quick to put together and packs a great punch! Everyone loved it … I will definitely make it again.