Cilantro Lime Rice
A refreshing rice dish for any Tex-Mex meal.
Servings: 4 people
Calories: 222kcal
Equipment
- 2 quart or larger sauce pan
- Large stainless steel saute pan
- Knife and cutting board
Ingredients
- 2/3 cup brown basmati rice
- 2 cups chicken or vegetable stock
- 1 each red bell pepper chopped
- 2 tbsp yellow onions fine chopped
- 1 tbsp vegetable oil or canola or peanut oil
- ½ can green chiles
- 1 each jalapeno seeds and ribs removed, minced, optional
- 1 tbsp cilantro fresh, chopped
- 1 tsp garlic fresh, minced
- ½ tsp oregano
- 1 each lime zest and juice
- ½ cup frozen corn thawed
- Crumbled cotija cheese chopped cilantro and lime wedges for topping
Instructions
- Put rice and stock in a sauce pan. Put on stove and bring to a boil. Reduce heat and add a lid. Cook for about 30 minutes, until done. Remove from heat and set aside. If there is broth left in the pot, you will simmer it down later.
- While rice is cooking prep the veggies, cheese, lime and seasonings.
- Heat a large stainless steel saute pan on medium heat. Add the oil, bell pepper, and onions. Cook for about 2 minutes.
- Reduce heat to medium low and stir in the green chilies, jalapeno (if using), cilantro, garlic, and oregano and cook for 2 minutes.
- Add the cooked rice, corn and lime juice and zest. Stir and cook for a minute or 2. Cook long enough to simmer out any stock that may have been left from cooking the rice. Taste and add any salt or pepper that you may desire. Do not add salt if you are topping with cotija or feta cheese.
- Top with crumbled cotija (or feta) cheese, fresh cilantro and fresh squeezed lime juice.
- Enjoy!
Notes
If I am serving this with something spicy, like Adobo Lime Chicken, I will omit the jalapeno pepper in the rice.
Nutrition
Serving: 1cup | Calories: 222kcal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 299mg | Potassium: 287mg | Fiber: 3g | Sugar: 3g | Vitamin A: 26IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg