Garlic Cilantro Lime 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 GARLIC LIME RICE

Steps:

• Bring liquids to a boil.
• Stir in rice, garlic, and cilantro. Cover and remove from heat.
• Let stand five (5) minutes or until liquids are absorbed. Fluff with fork and serve.

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.

GARLIC LIME RICE

Steps:

• Saute garlic in oil in a saucepan over mid-high until golden.
• Stir in rice; sauté 2 minute.
• Add water, lime juice, and salt' bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed, 20 minute
• Stir in cilantro and lime zest.

JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO

Steps:

• Place rice in large sieve; rinse under cold running water until water runs clear.
• Drain.
• Heat oil in heavy large saucepan over medium-high heat.
• Add ginger and garlic; stir until fragrant, about 30 seconds.
• Add rice and stir 3 minutes.
• Stir in broth and salt.
• Sprinkle cilantro over.
• Bring to boil.
• Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes.
• Fluff rice with fork.
• Transfer to bowl and serve.

CILANTRO LIME RICE

Steps:

• Chop onion and garlic small. In a food processor, chop cilantro (I remove stems). Set aside.
• In a 4 cup measurer squeeze lime so that all of the juice is extracted. Fill the container with water until it equals 4 cups. (you only want 4 cups liquid total). Place liquid in a sauce pan, add boulion and bring to a boil.
• When liquid comes to a boil, add onion, cilantro and rice. Cover and cook 20 minutes, or as long as instructed on the rice package.
• If you can't find a large lime you may want to do 1 1/2 limes. I tried 2 limes and it was too much.

ZESTY LIME (& GARLIC) RICE ( PIONEER WOMAN )

Steps:

• Heat the oil in a medium pan over medium high heat. Add the garlic and onions and stir around and cook until onions start to soften about 3 to 4 minutes. Reduce the heat to low and add the rice. Cook over a low heat for 2 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and salt. Then add the juice and half the lime zest of 3 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 20 to 25 minutes or until the rice is done and tender. Stir it once or twice to keep it from sticking to the pot. Add more liquid if needed. The rice shouldn't be sticky. Just before serving, sprinkle the rest of the lime zest. Stir to combine and serve.
• Optional top with a half a cup chopped cilantro.