Cilantro Lime Rice is the perfect side dish for your favorite Tex-Mex and Mexican recipes.
Rice is one of my staple sides. It’s cheap, fairly easy to cook, even if I still manage to mess it up once in awhile, and easy to customize.
One thing I do a lot of is copycat recipes, in fact I have two or three more planned for this month, especially for restaurants that aren’t anywhere near me.
Cafe Rio is one of those restaurants. The closest one is several hours away in Virginia, however I would probably visit a Southern California location before I made it to Virginia.
The first time I tried a a copycat Cafe Rio recipe about eight years ago. I made the sweet pork barbacoa and boy howdy was it sweet. After tweaking the recipe a bit it became a family favorite.
For a long time I stuck with just that dish. But a few months ago I decided to finally try some new recipes. I prepared the shredded chicken first and it was delicious. Then I made cilantro lime rice next.
I wasn’t at all certain if I would like the final dish because I am not the biggest cilantro or lime fan. I know, I know- why would I want to make a recipe that I don’t love the two main flavors? Call me a glutton for punishment, I suppose.
I made the rice to go with chicken tacos and refried beans. It was just the right thing to make. The lime and cilantro added a bit of freshness and brightness to counteract the heavier flavors of the beans. The cilantro lime rice wasn’t overpowering, either.
Cilantro Lime Rice
- 2 cups white rice
- 4 cups low sodium chicken broth or water
- 2 Tablespoons butter or oil
- salt to taste
- The juice of half a lime
- 1/4 cup chopped cilantro
Combine everything but the lime juice and cilantro in a medium saucepan with a lid
Bring to a boil over moderate heat
Reduce heat and cover
Cook for 15 to 20 minutes
Pour lime juice over rice and sprinkle with cilantro
Fluff with a fork to mix
What are your favorite copycat recipes?
This post is part of 31 Days of Cooking at Home