My mom used to make Spanish rice often. It is another quintessential dish of the 1970's. I do make Spanish rice occasionally, but I make this Cilantro Lime Rice more often. It is a great accompaniment to just about any Mexican dish.
This rice is good as a side dish, in burritos and burrito bowls, and even in tacos.
2 tablespoons butter or olive oil
1 small onion, finely chopped
1-2 cloves of garlic, crushed
2 cups brown or white rice
1-32 ounce container of chicken stock
zest of one lime
1 tablespoon lime juice
1/2 teaspoon dried cilantro or 1 tablespoon fresh cilantro, chopped fine and loosely packed
1/4 teaspoon cumin
1 bay leaf
1 teaspoon salt
1/4 teaspoon fine ground pepper
Melt butter over medium-high heat in a large frying pan. Add onion and sauté until onions are translucent. Add the garlic and rice, and continue to sauté just until the rice starts to turn a light golden brown. Pour in the chicken stock, add the lime zest, lime juice, cilantro, cumin, bay leaf, salt and pepper. Bring to a boil, cover, and reduce heat to low. Follow cooking time on rice package. (For brown rice it is usually about 45 minutes and white rice it's about 16 minutes.) Tip: To check for doneness, take a fork and pull away a little section of rice, then tilt the pan-if there is still liquid, continue to cook for a few more minutes or until all the liquid is absorbed by the rice. Be careful not to disturb the rest of the rice in the pan. When done, remove pan from heat, remove bay leaf, fluff the rice and let sit for 2 more minutes, then serve.
Makes 6-8 servings.
Enjoy!
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