Cilantro Lime Rice
Do you know what day it is? I have no idea. I’ve completely lost track of all the days. I seriously have no idea if it’s Monday or Friday because right now each day just bleeds into the next. There’s one thing I haven’t lost track of though, the holidays. I knew when Easter and Passover were, I know that Hubs’ birthday is this weekend and that my son’s birthday is next week. I know this because those dates matter to me. But as far as the basic day to day, I haven’t got a clue. And honestly I could care less.
But back to the holidays. I remember them because I care about them . I love planning menus and activities and celebrating the important events; granted those plans and celebrations will look very different this year. Instead of parties for family birthdays or national holidays, we’ll be doing drive-bys and zoom happy hours. So, while all big party plans are out the window, one thing won’t change: I’ll still be in my kitchen. I still love cooking and drinking. Yes, I’d rather cook and imbibe with friends, but just because I don’t have a ton of people over, doesn’t mean I can’t still make the day special for my family and myself.
So, since Cinco de Mayo is next Tuesday, I’m planning on making tacos or a taco salad or maybe fajitas or quesadillas… Okay, the fact is I’m not really sure what I’m making, but I know it’ll be something Mexican and I know that no matter what I make for the main course, I’ll need a side dish. When it comes to Mexican sides there aren’t a lot of choices. I could make some yummy street corn (assuming I can find corn at the store), I could have mini quesadillas, I could do the basic chips and salsa or I could do rice.
I love Mexican rice. It’s a super easy side and always seems to come with whatever you order at the Mexican restaurants. So, since we can’t eat at a restaurant, why not make it as restaurant-like as we can. Why not whip up some rice and beans to go with whatever you’re making for Cinco de Mayo. While you could make the classic Mexican rice with tomatoes and onions, there’s another rice that while not specifically from Mexico has just as much of a Hispanic feel as the classic: Cilantro Lime Rice.
Although there aren’t any tomatoes or peas, this rice has a very south-of-the-border-feel thanks to the lime and cilantro. I love lime and cilantro. Not only are they both delicious, they’re two ingredients that are often found in Latin-style recipes, recipes that you might be making as your main course. And if that lime and cilantro are in your main course, this rice will be a great compliment. It’s light and fluffy and a wonderful addition to any meal whether it’s Mexican or not. That’s right, just because it’s Cinco de Mayo doesn’t mean this rice has to be saved for Spanish meals or holidays. This rice would be a great side any day of the week, especially if you’re serving pork or seafood since lime juice is often used when preparing both those proteins.
So, whether you’re celebrating Cinco de Mayo solo or with family, make sure to whip up something fun this year and celebrate! We won’t be in this situation forever, but until then, whipping up something special for holidays and birthdays will make the time go by and who knows, maybe you’ll create something fun and delicious that will become an annual tradition.
Ingredients
- 2 tablespoons olive oil
- 1-1/2 cups basmati white rice
- 2 garlic cloves, minced
- 2-1/4 cup water
- 1-1/2 teaspoons salt
- Juice and zest of one lime
- 3/4 cup cilantro leaves, chopped
Instructions
- Heat the olive oil in a saucepan over medium-high heat until it shimmers. Add the rice and stir to coat. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook for another minute.
- Stir in the water, salt, and lime zest. Bring to a boil, then cover and reduce heat to low.
- Cook for 15 minutes, then remove from heat and let sit for 5 minutes. Fluff the rice with a fork.
- Transfer the rice to a serving bowl, toss with the lime juice and cilantro and serve.
