I guess I need to say a bit more, although that sums up my feelings on the matter rather nicely.
I am not sure when I first encountered this version of rice and my love affair began. It should have made more of impact since I am obsessed with it now. But if I see it on a menu, I will order it. Sadly, I am often disappointed. Most restaurant versions are lackluster, minuscule hint of lime and cilantro that barely registers on the taste buds.
There was no other option; I had to create my own version. I wanted the tartness of the limes to shine through and I wanted that ever distinct taste of cilantro to leave no doubt of its’ presence.
For this recipe, I made enough to feed eight people, as I was having a dinner party. But I will provide directions in parenthesis to halve this recipe. For this particular recipe I used chicken broth, but vegetable broth is a perfect substitute. A quarter cup of fresh lime juice is about 2 limes, give or take, depending on their size.
Serves 1/2 cup cooked
- 2 cups uncooked long-grain white rice (1 cup)
- 2 cups broth (1 cup)
- 2 cups water (1 cup)
- 1/2 cup fresh chopped cilantro (1/4 cup)
- 1/4 cup fresh squeezed lime juice (2 tbsp.)
- 2 cloves garlic; minced/grated (1 clove)
- Pinch of salt (same)
- Cook rice according to package time directions, using both the broth and the water.
- Chop the cilantro and juice the limes.
- Once the rice is done and while it is still warm, add the cilantro, garlic, lime juice and salt. Fluff it with a fork until the cilantro is equally distributed.
- Serve and devour, forks totally optional and face first is acceptable.