Garlic Cilantro Lime Rice

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Picture of Garlic Cilantro Lime Rice Recipe Photo: Garlic Cilantro Lime Rice Recipe
Rated 5 stars out of 5
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  • Read 37 Reviews
Total Time:
30 min
Prep
5 min
Cook
25 min
Yield:
8 servings
Level:
Easy
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Ingredients

  • 1 tablespoon canola oil
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 2 cups long-grain rice
  • 1 teaspoon kosher salt
  • 3 to 4 cups low-sodium chicken broth
  • Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
  • Chopped fresh cilantro, for garnish

Directions

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.

Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

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Newest Ratings and Reviews

Read all 37 reviews

  • on June 10, 2013

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    This is good, and my whole family likes it. BUT, at least at high altitude, this needs A LOT more time than 15 or 20 minutes. I kept adding a little extra water and turning up the heat to soften the rice. Next time I will add more liquid from the beginning and extend the cooking time by twice. Also, I use "Better than Broth" and I really made strong broth. You have to make sure it doesn't get to salty, but that extra chicken flavor was intense and delicious.

    people found this review Helpful.
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  • on June 04, 2013

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    I served this yummy rice with grilled bacon wrapped filets and a cucumber, onion, and tomato salad, The flavors all complimented each other. The light sides were perfect for a hot Texas day!

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  • on May 21, 2013

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    I have been looking for an easy and delicious rice dish to accompany Mexican food. This is it! I added a can of rinsed black beans toward the end of the cook time. I ate the left overs for lunch the next day. Yummy!

    people found this review Helpful.
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Next Recipe

Cilantro Rice

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By: Aida Mollenkamp
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