Recipe by BCOLLINS1
"This rice is great as a side dish or added to your favorite taco salad or burrito. Much like you will find in fresh-Mex restaurants."
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1 (4 ounce) can
chicken bouillon granules
uncooked instant rice
Note on the cilantro - Do not puree or you will end up with green rice. To avoid this chop by hand (do not add to blender). If you end up with "green rice" it still tastes great, but kids aren't as quick to eat it. :) This bit of the instuctions was missed after the editing process.
Good flavor and zangy. Not mind blowing but still good. I used healthier brown rice and perhaps that was the issue. I saved half the mixture on the side because there were only two of us eating it and I didn't want to make that much rice. We actually used the chile pepper mixture as a salsa on some other dishes and it is SO good!
I enjoyed the recipe very much; my family ate plenty. The recipe is good as is. However, I did find the rice to be a bit onthe soggy side. I will try a few alterations to see if that helps. First, I will brown the rice a bit before added the other ingredients Also, I will not put the other ingreadients in the food processor, I will just chop small. Lastly, I will have the cilantro at the end to keep the color and flavor fresh.
This was a very tasty rice dish. I made as written, except using standard rice as opposed to instant. It was a nice accompaniment to the broiled tilapia that I had marinated in olive oil, lime juice, cilantro, chili peppers, etc. We did top the rice with some shredded cheddar which gave the rice a little more depth. I will keep this recipe in rotation. Thanks for sharing!
This was awesome! Just like the kind you get at Mexican restaurants!! I agree with some others that you need to *pulse* the cilantro in the food processor (added last) or it chops too fine. I also left off the 1 Tbl. butter to keep it healthy. Thanks for the recipe!
Pretty good, but not the rice I was hoping for...still searching for the clone of Chipotles!
Fresh and flavorful recipe! I was looking for a rice dish using lime and cilantro to give a kick to our usual side of plain rice and this recipe fit the bill. I made it just as stated, except I used fresh mild green chilis, omitted the bouillon to avoid MSG, and just added some salt to substitute. I served it with homemade steak and black bean tostadas and fresh salsa, lettuce, and tomato from the garden. I did put the cilantro in the blender because I didn't see the edit in the reviews, and it turned out great. The rice stayed white mixed with green flecks. Maybe because I added the cilantro mix after most of the liquid had been absorbed by the rice, just before serving, by oversight. I made this recipe a second time to serve a chicken dish made with a Southwest sauce and tortilla strips. I wanted the chicken flavor that the bouillon in the original recipe would provide but again, wanted to avoid the preservatives and MSG so I used some defrosted chicken broth from my freezer in place of the water and added a bit of salt. Thank you BCOLLINS1, we love this recipe!
This was very easy to prepare. I followed the directions and it came out great. This was nice and light. My young boys loved it. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Becky's Easy Cilantro Lime Rice
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 14
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