Cilantro Lime Rice?

Hello,

I found this recipe before. I hope this helps in discovering what you're looking for.

Chipotle's Basmati Rice Recipe

Recipe #1
1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice, cilantro, and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

mine is a bit more simpler

I do my rice in a rice cooker...
Then chop up some cilantro....
add it in
get some lime zest
and then some lime juice.....

Yup, as nharr002 said. Just throw some cilantro and lime in with the rice to cook. You can adjust this to your liking.
--If you like your cilantro more bright green than boiled within an inch of it's life, wait to toss it into the rice when it done but still hot.
--If you only have dry cilantro, throw it in at the beginning and boil it with the rice.
--Adjust the lime flavor by using lime juice and lime zest -- either one or both. Use a fine cheese grater or a microplane to get just to outer, dark green layer for the zest. If you use the whole lime rind including the white side (the pith), it will be bitter.
--You can also throw the lime in earlier or later in the cooking process to adjust the flavor to your liking.
--You can leave out the butter but it does make the rice taster richer.

I'm a lazy cook so I make rice in the oven because you can ignore it, it never boils over, and it never scorches. For brown rice, I follow the Alton Brown oven rice recipe at

http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe.html

-- covered in pyrex for about an hour at 375F.

But I am often even lazier. I leave out the butter and just start it in a cold oven with cold water and cook it for about 90 minutes instead of 60. It's un-fussy on temperature. If you are using a colder or hotter oven for something else, just adjust the time.

White rice can be done the same way just for a shorter period of time. Here's a white rice version:

http://culinaryarts.about.com/od/ricegrains/a/Rice-In-The-Oven.htm

And now you can venture forth and make all sorts of flavored rices the same way!

I love that rice, never thought about just making it, duh

Yup, as nharr002 said. Just throw some cilantro and lime in with the rice to cook. You can adjust this to your liking.
--If you like your cilantro more bright green than boiled within an inch of it's life, wait to toss it into the rice when it done but still hot.
--If you only have dry cilantro, throw it in at the beginning and boil it with the rice.
--Adjust the lime flavor by using lime juice and lime zest -- either one or both. Use a fine cheese grater or a microplane to get just to outer, dark green layer for the zest. If you use the whole lime rind including the white side (the pith), it will be bitter.
--You can also throw the lime in earlier or later in the cooking process to adjust the flavor to your liking.
--You can leave out the butter but it does make the rice taster richer.

I'm a lazy cook so I make rice in the oven because you can ignore it, it never boils over, and it never scorches. For brown rice, I follow the Alton Brown oven rice recipe at

http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe.html

-- covered in pyrex for about an hour at 375F.

But I am often even lazier. I leave out the butter and just start it in a cold oven with cold water and cook it for about 90 minutes instead of 60. It's un-fussy on temperature. If you are using a colder or hotter oven for something else, just adjust the time.

White rice can be done the same way just for a shorter period of time. Here's a white rice version:

http://culinaryarts.about.com/od/ricegrains/a/Rice-In-The-Oven.htm

And now you can venture forth and make all sorts of flavored rices the same way!

I have never heard of cooking rice in the oven either. I'm going to have to try this because I am rarely successful at cooking rice on the oven. I have ruined many pots doing this.

Bump.

Does the cilantro loose its flavor at all ? This sounds really good!

It depends on how you mean the question.

Yes, like all dried herbs, dried cilantro in a jar will lose potency over time. You can boost old dried herbs by rubbing them between your hands or crushing them in a mortar and pestle to increase newly exposed surfaces on the broken pieces -- or just add more.

I find fresh cilantro barely cooked tastes different from fresh cilantro cooked to death. Both are good but they are different. Cooked, the flavor is more subtle. Raw or just lightly steamed, you get more of that aromatic effect.

If you find you can't use a whole bunch of cilantro before it turns into black slime, you can just throw it in the freezer as is. It won't work raw but it's fine in cooked food. I find it's even better to freeze fresh herbs as "ice cubes." Whir the herb in a food processor or blender with a bit of oil. Then freeze it in an ice cube tray. You can either then wrap each cube in plastic wrap and store the cubes in a bag or you can line each cube hole in the tray with 4" pieces of plastic wrap and wraps each cube as you assemble them. This works well for me as I'm usually doing only a couple cubes at a time and always have the tray in the freezer waiting for more.

DON'T USE GOOD OLIVE OIL. Extra virgin olive oil will turn bitter from being beaten up by the processor or blender blades. Use "lite" olive oil, canola, or peanut oil. I like to use canola oil because it has no taste and then I can use the frozen herbs in any recipe, Chinese or Italian, etc.

Right now, I have a couple basil pots out along the front walk that are growing faster than I can use them. So, every once in awhile, I give them a major "hair cut," whir the leaves in oil, freeze, and have basil cubes to use whenever. No problem with making only 3 or 4 cubes at a time using the pre-wrap method.

My pick:

http://www.skinnytaste.com/2009/03/chipotle-cilantro-lime-rice-4-pts.html

Or for more of a kick

http://www.skinnytaste.com/2011/04/fiesta-lime-rice.html

Tagging this for the recipes ... thank you all! Sounds wonderful!

mine is a bit more simpler

I do my rice in a rice cooker...
Then chop up some cilantro....
add it in
get some lime zest
and then some lime juice.....

Ooooh the zest. It is the key, the absolute most important part.

Don't know if this will interest you but here is a link to a recipe using cauliflower (as rice) to help save calories. I have made this and had to double the lime to get the flavour but it is really good.

http://allrecipes.com/recipe/lime-cilantro-cauliflower-rice

Nooo, nooo. The calories are the best part!!!

Does the cilantro loose its flavor at all ? This sounds really good!

As a general rule of cooking, add fresh herbs in the last few minutes of cooking

--If you only have dry cilantro, throw it in at the beginning and boil it with the rice.

I never understood why there even is a dry cilantro. It has literally ZERO taste. You're wasting your money if you buy it. If you can't get fresh the second best is frozen. NEVER buy dry, It's a less smelly version of fish flakes.
End rant, that is all. :blushing: