I hope you’re not bored of Mexican food yet. Ha! I’m slowly making my way toward the Grand Finale: Cafe Rio Copycat Smothered Burritos. But to get there, I have to post all the other elements first. And there are quite a few. So, bear with me, it won’t be too much longer. And then, hopefully, you’ll be singing praises from the kitchen, especially if you live outside of Utah, about how wonderful Sweet Pork Burritos are.
In the meantime, I have a confession to make: I really do not like fresh cilantro.
It tastes like dirt. Bitter, dirty, dirt.
There. I said it. I feel much better now. Now, allow me to redeem myself. Cilantro can be good. It can add a little pizzazz to a dish. It can be tolerated by me. But only if it is chopped very, very, small.
This rice, however, is delicious, despite my dislike for fresh cilantro. I like to think of it as glorified rice with a hint of butter, plenty of lime, a little salty punch, and a pinch of cilantro. To be honest, I had several spoonfuls of the rice without it being hidden in anything. And it was gooooood. There is just something about the flavor combinations that really win it for me. So, if you’re like I am and don’t like cilantro, just chop it up really small and give this rice a chance!
This Cilantro Lime Rice pairs well with any Latin flavored food, inside burritos or enchiladas, or simply combined with some Black Beans and Pico de Gallo. Yum!
- 1 cup white rice
- 2 cups water
- 1 Tbsp. butter
- ½ bunch fresh cilantro, chopped
- Juice from 1-2 limes (about 1-2 Tbsp.)
- Sea salt, to taste
- Place the rice and water in a medium saucepan. Bring to a boil and then reduce heat to low. Allow to simmer about 15 minutes, or until rice is tender and water is absorbed.
- Add butter, cilantro, lime juice, and sea salt. Stir to combine and place lid back on saucepan for about 3-5 minutes for the rice to absorb all water and flavors. Taste test to see if you need more salt.
- Serve immediately.