UA Cooperative Extension - Nutrition Network

Cilantro Lime Rice

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October 16, 2017

  • Yields: 8

Ingredients

¼ cup oil

2 cups brown or white rice

½ cup onion, finely chopped

1 garlic clove, minced

4½ cups low-sodium vegetable or chicken broth

1 cup cilantro, coarsely chopped

¼ to ½ cup lime juice (optional)

Directions

Wash hands well with warm soapy water. Wash produce thoroughly.

In a large skillet or pot, heat oil over medium heat. Add rice, stir frequently and toast it until slightly golden.

Add onion and garlic, sauté until fragrant and onion is clear.

Add broth and cilantro. Bring to a boil, then reduce to low heat, cover and cook until rice is fluffy and all the broth has been absorbed, about 35-40 minutes.

If using lime juice drizzle some on top of the cooked rice and toss to mix. Serve warm as accompaniment to a main dish or on its own.

USDA is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities. Persons with a disability may request a reasonable accommodation, such as a sign language interpreter, by contacting The University of Arizona Disability Resource Center at 520-621-3268 or drc-info@email.arizona.edu. To request an ASL interpreter, visit http://drc.arizona.edu/about/request-interpreter.. Requests should be made as early as possible to allow time to arrange the accommodation. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

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Nutrition Facts

Serving Size1/2
Calories250
Sodium85mg
Iron1mg
Protein4g
Cholesterol0mg
Total Fat8g
Saturated Fat1g
Folate12mcg
Calcium26mg
Percent calories from fat28
Total Carbohydrates39g
Dietary Fiber2g