I wanted something to serve along side these Chicken Fajitas, and this recipe was quick, easy, and used up more of our cilantro stash from the garden. I know the rice looks green, but it was VERY yummy! The cilantro really shined through, but wasn't overpowering. We will definitely be making this rice instead of traditional Mexican rice more often.
recipe from Annie's Eats, originally from Everyday Food
1 cup long grain rice
2 cups plus 2 tablespoons water, divided
½ tsp. salt
½ cup fresh cilantro
2 tbsp. freshly squeezed lime juice
1 tbsp. olive oil
1 clove garlic, chopped
1. Combine the rice, 2 cups water and salt in a medium saucepan set over medium-high heat. Bring to a boil, stir briefly, cover and reduce the heat to low. Let cook, covered, until the water is absorbed and rice is fluffy and tender, 16-18 minutes. (Cooking time and directions can vary depending on the brand of rice. Check the package directions.)
2. While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor. Blend until smooth. Stir the mixture into the cooked rice and fluff with a fork.