Today I’m sharing by mom’s secret to adding some zest to plain white rice. Cilantro and lime go so well together and rice picks up the flavor nicely. This is a great side for a Mexican cuisine and balances out the heavy tomato flavors of recipes for enchiladas and fajitas. It doesn’t take any more time, and can turn a very basic staple into a pot-luck worthy dish. On a side note, save those lime rinds to make citrus infused vinegar for a non-toxic household cleaner. I hope you enjoy this dish as much as my family does!
Rice – 4 cup cooked yield (I use Organic Basmati)
Cilantro – a nice handful is fine
Prep: Prepare your rice according to the directions, using sea salt rather than regular table salt really brings out the flavor of the dish. Roll your limes firmly with the palm of your hand to get the juices going then slice into quarters. Finely chop a handful (roughly a ¼ cup) of cilantro. Toss the limes and cilantro into the rice, after it is mixed well you will want to remove the limes (if they are left in too long, the rice can take on the bitter flavor of the rind). Serve immediately.