Cilantro Garlic Lime Rice Recipes

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.

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir rice and garlic in hot oil until fragrant, about 2 minutes. Stir chicken broth, lime juice, and salt into rice; bring to a boil, reduce heat to medium-low, cover the saucepan with a lid, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
• Stir cilantro, corn, green onions, and lime zest into rice until well-mixed.

Steps:

• Heat the olive oil in medium 10-inch skillet over medium heat. Add the onion and saute, stirring frequently, until softened and transparent, 3 to 5 minutes. Add the garlic and jalapeno, if using, and cook until fragrant, about 1 minute. Add the riced cauliflower and 1 teaspoon of salt. Remove from the heat and finish by adding the lime zest and juice and cilantro. Mix until incorporated.

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

Steps:

• Toss shrimp and half the cilantro together in a bowl.
• Heat olive oil in a skillet over medium heat; saute onion until translucent, 1 to 2 minutes. Add garlic and saute until browned, 1 to 2 minutes.
• Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.

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.

Steps:

• Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
• Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

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.