Cilantro Lime Rice
Fragrant and citrussy, this cilantro lime rice can be cooked on the stove top or in a rice cooker! Easy to prepare and no sautéing, this is the perfect side dish for Mexican and Asian recipes.
- 1 cup basmati rice note 1
- 1 tablespoon coconut oil note 2
- ¼ teaspoon salt
- 1 lime zested
- 2 cups water note 3
- ½ cup cilantro leaves chopped
- ½ lime juiced
In a medium pot, combine the basmati rice, coconut oil, salt, lime zest and water.
Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
Remove from heat and let sit for another 10 minutes before adding the cilantro and lime juice and stirring up.
Spritz your rice cooker insert with some spray oil. Add the basmati rice, coconut oil, salt, lime zest and water.
Cook using the 'white rice' function (or regular function if there is not a white rice option).
Once the cook time is up, stir in the cilantro and lime juice before serving.
1- you can use any long grain white rice, but check the package; Jasmine rice has a different water: rice ratio than basmati.
2- I recommend refined coconut oil as it does not have a prominent coconut flavor; swap for butter if you'd like.
3- for an even more flavorful rice, swap the water for chicken or vegetable stock.
Get rice into the fridge within 2 hours of cooking, and do not let it sit at room temperature for extended periods of time.
Heat back up in the microwave until steaming hot; some people add a splash of water to help revive the rice as it can dry out slightly as it stores.
Never reheat rice more than once.
- fridge- store in an air tight container for up to 4 days
- freezer- store in a meal prep container or sturdy freezer bag (rolled flat) for up to 3 months
Serving: 1/4 of batch | Calories: 199kcal | Carbohydrates: 37g | Protein: 3g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 154mg | Potassium: 63mg | Fiber: 0g | Sugar: 0g | Vitamin A: 135IU | Vitamin C: 0.6mg | Calcium: 17mg | Iron: 0.4mg