Cilantro lime rice

Cilantro lime rice is packed with fresh herb and zesty flavors. A filling side dish to any Mexican meal (or Tex-Mex) especially in burritos. This will last about 3 days when refrigerated.

Ingredients

• 1 cup long grain rice basmati rice
• 2 cups chicken stock or vegetable stock
• 2 teaspoon olive oil
• Pinch of salt
• 1 tablespoon butter optional, highly recommended
• 3 tablespoon lime juice freshly squeezed
• Zest of one lime
• 1 cup cilantro leaves finely chopped

Instructions

1. Place rice in fine mesh strainer or a bowl and rinse it for several times. Rinse by scrubbing rice gently with finger-tips.
2. To make rice cook perfectly with separated grains. Heat up little oil (olive oil or canola oil). Saute rinsed rice in a heavy bottom sauce pan om medium heat. Keep stirring until rice begins to brown. This step will ensure rice is cooked perfectly and also every grain remains separated.
3. Once rice is sauted, add liquid of your choice – water or chicken stock to pack in more flavors. For vegetarian option, use vegetable stock. For every 1 cup long grain rice, add 2 cups liquids.
4. Scrape rice sticking to the side of pan into the liquid.
5. Simmer flame to medium low heat and bring water to boil.
6. Cook uncovered until the water level drops below the surface of the rice. Then reduce flame to low. Now cover pan with lid (when almost 90% of water is absorbeand simmer cook for about 12 minutes. DO NOT Stir rice in between. Leave it untouched.
7. Once cooked remove sauce pan from heat and let it sit for 5 to 10 minutes undisturbed. Do not open the lid. This helps rice to cook through. Rice absorbs moisture from steam and makes it fluffy and perfect.
8. Open lid. Add butter, lime juice, cilantro, lime zest and gently fluff it with fork or spatula. If needed add salt as per taste.
9. Serve