Cumincardamom Cilantro Rice Food

LIME CILANTRO RICE

Steps:

• Heat the oil in a large saucepot over medium-high heat. Add the rice and toast until lightly golden, about 1 minute. Add the stock, lime peel, salt and 1 1/2 cups water and bring to a boil. Cover the rice, reduce the heat to low and simmer until all of the liquid is absorbed, about 15 minutes. Let the rice stand, covered, about 5 minutes, then stir in the lime zest, juice and cilantro. Transfer to a serving bowl and top with more cilantro leaves and green onion.

CILANTRO RICE

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
• Add 1 1/2 cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
• Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.

CILANTRO-LIME RICE

Steps:

• Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well.
• Melt the butter in a medium saucepan over medium heat. Add the garlic; stir and cook until sizzling and golden, about 1 minute. Add the drained rice; stir to coat in the butter and garlic. Season with 1 teaspoon salt and a generous grinding of black pepper.
• Add 3 cups water and the bay leaf. Bring to a boil, then reduce the heat to low so the liquid is just simmering. Cover and cook for 18 minutes. Let the rice rest off the heat for 5 minutes.
• Remove the bay leaf and fluff the rice with a fork. Add the lime zest and juice, the cilantro and the scallions, and toss together. Top with the pepitas and serve.

CILANTRO RICE

Steps:

• Combine cilantro, garlic, chile, and 2 cups broth in a blender and process until smooth; set aside.
• Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve.

CILANTRO-LIME RICE

Steps:

• In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
• Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

CILANTRO RICE

Steps:

• In a large heavy saucepan, heat oil over medium high heat.
• Add onion and cook 2 minutes.
• Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
• Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
• Pour in broth and 1 can water and bring to a boil.
• Stir in chiles and salt.
• Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
• Stir in cilantro just before serving.

CILANTRO LIME RICE (CHIPOTLE'S COPYCAT)

Steps:

• Preheat a deep cast iron pan or skillet with butter. Add rice and cook on medium-high until rice turns golden brown.
• Add in water, lime zest, and salt. Stir to combine.
• Bring it to a boil and turn the heat down to low. Cover the rice with a lid and let it cook for 15 minutes.
• Remove rice from heat and let it sit for 10 minutes. Using a fork, fluff the rice to loosen the grains from one another.
• Add fresh cilantro and a squeeze of lime juice right before serving. Enjoy!

GARLIC CILANTRO LIME RICE

Steps:

• 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.

CILANTRO LIME RICE

Steps:

• Once your rice is cooked fluff with fork.
• Add lime juice, zest, cilantro and salt.
• Stir well.
• Serve warm.
• Enjoy.

CUMIN/CARDAMOM CILANTRO RICE!

Steps:

• Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.
• Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
• Turn off the heat, take the lid off, cover with a kitchen towel and cover with the lid. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour.
• Fluff the rice before serving and garnish with cilantro!