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Garlic Cilantro Lime Rice
1.0 from 1 vote(s)
| Total time: | 25 minutes |
| Prep time: | 5 minutes |
| Cook time: | 20 minutes |
| Author: | Adapted from Food Network |
An easy-to-follow, delicious recipe as a complement to Mexican food!
Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups long-grain rice
- Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
- 4 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- Chopped fresh cilantro, for garnish
Directions
- Heat the oil in a large skillet over medium heat.
- Add the garlic and onions and cook for 3 to 4 minutes until softened.
- Reduce the heat to low and add the rice.
- Cook rice for 3 minutes, stirring constantly to make sure the rice doesn’t burn.
- Add the zest of two limes.
- Juice two limes into a liquid measuring cup. Add the chicken broth to the lime juice until you have a total of 4 cups of liquid.
- Add the liquid to the rice along with the salt.
- Raise the heat to medium and bring to a boil.
- Once boiling, reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. The rice shouldn’t be sticky.
- Just before serving, stir chopped cilantro and more lime juice to taste or garnish with lime wedges.
Reviews
I’m confused
November 12, 2024
Why would you cook with low Sodium broth and then add salt doesn’t make sense! Salt isn’t good for the liver anyways. This recipe no good
Response from LiverSupport.com
So that you can control the amount of salt that is put in. You can leave it out.
