Monday, February 15, 2010

Cilantro Lime Spanish Rice

I made this to go along with the Perfect Enchiladas we had last night...a little twist on my usual Spanish rice recipe.


1 Tbsp. butter or margarine
1 1/2 cups long-grain rice
2 Tbsp. minced onion
1 cup chicken broth
2 cups water
1 Tbsp. (or 1 cube) tomato-flavored chicken bouillon
1/4 tsp. garlic powder
1 Tbsp. lime juice
2 Tbsp. chopped cilantro, divided


1. In a medium saucepan, melt butter over medium heat. Add rice and onion. Cook and stir until rice is lightly toasted, about 5 minutes. Add broth, water, bouillon, garlic powder, lime juice and 1 Tbsp. cilantro. Bring to a boil, then reduce heat, cover and simmer until rice is tender, about 20-25 minutes. Stir in remaining 1 Tbsp. cilantro just before serving.

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