As a kid growing up, I loved rice. We would eat it all the time as a side dish. My mother would season it up with salt and butter, and I’m not complaining it was yummy. She would use so much butter the rice would be tinted yellow! As the years went by I grew tired of rice and started adding Dale’s sauce to it. You know the overly salty, so high in sodium that it literally causes your tongue to dry out when you taste it alone sauce? Man, I love that stuff! I of course never thought anything wrong with such high salt content, now I know better. This didn’t stop me from getting my own kids to eat it on their rice though.
Kelsie can no longer have it due to her food allergies, and when eaten that way, let’s face it it’s so unhealthy. That got me reaching for new ways to eat rice, because rice is so versatile, and although butter, the real stuff is good for you, buttery rice gets boring. I ran across a recipe years ago that I scratched down on a piece of paper, since having lost it, I’m thankful for Pinterest! (are you following me?) Anyways. This recipe from The Complete Savorist came up in my feed one day and I thought, “wow, we haven’t had that in years!” Of course I had to make it. We had this as a side dish to The Best Steak Fajitas and it paired perfectly together.
With hints of lime and bits of fresh cilantro throughout this rice it reminds me of the rice you can get at Chipolte!
Scroll down for a printable version.
What do you need?
2 cups instant rice, we used whole grain and it turned out great
Cook according to the directions on the box, using half chicken broth and half water for the liquid
½ cup fresh cilantro, chopped
Juice of 2 limes
2 cloves minced garlic
⅛ teaspoon salt
What do you do?
Using half broth, half water cook your rice according to the directions on the box.
When the rice is finished cooking, while it is still warm, stir in your salt, lime juice, and cilantro.
Garnish with additional cilantro and enjoy!