Fresh, Bright, and Full of Flavor
This is a fresh, bright, herb-packed side that actually tastes like cilantro and lime, not just rice with it mixed in.
I’m using basmati from Ralston Family Farms here, and it matters. It’s unbleached, clean, and has real flavor, so it holds up to everything we’re adding instead of getting lost.
What makes this different is how it’s built.
The cilantro, shallot, garlic, and lime zest are blended and cooked first, then the rice goes into that. So instead of tossing flavor in at the end, it’s cooked into every bite.
It comes out bright, herbaceous, and balanced, with just enough citrus to wake everything up.
Why This Works
Blending the cilantro with the aromatics breaks it down so it actually coats the rice instead of just mixing through it.
Cooking it briefly takes away the raw bite from the garlic and shallot, so the flavor is smooth and balanced.
Using lime zest early and lime juice at the end gives you both depth and freshness, instead of one or the other.
What to Serve It With
This is one of those sides that works with just about anything without taking over.
- grilled chicken or steak
- shrimp
- tacos or bowls
- anything that needs something fresh but not heavy
Or just a bowl of it on its own with an extra squeeze of lime.
https://www.ralstonfamilyfarms.com/
Cilantro Lime Rice
Ingredients
- 1 cup basmati rice
- 1 bunch fresh cilantro
- 1 small shallot, roughly chopped
- 1 garlic clove
- 2-3 tbsp chicken stock, just enough to blend
- 2 tbsp butter or avocado oil
- 2 cups chicken stock (or water)
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1-2 tbsp fresh lime juice (to finish)
Instructions
- Make the green baseAdd cilantro, shallot, garlic, lime zest, and a small amount of chicken stock to a blender. Blend until it forms a thick, spoonable green mixture.Cook off the raw flavorHeat butter or oil in a skillet over medium heat. Add the green mixture and cook for 2 to 3 minutes, stirring, until the garlic and shallot soften and lose their sharp edge.Toast the riceAdd the dry basmati rice and stir to coat. Cook for 1 to 2 minutes, allowing the grains to lightly toast.Add liquid and seasonReduce heat to medium-low. Pour in 2 cups chicken stock. Add salt and white pepper and stir once to combine.CookBring to a boil, cover, reduce heat to low, and cook for 18 minutes.RestTurn off heat and let sit, covered, for 10 minutes.FinishFluff with a fork, then stir in fresh lime juice. Taste and adjust seasoning if needed.ServeGarnish with additional cilantro or lime zest if desired.