November 7, 2011

Cilantro Lime Rice

My mom had us all over for dinner last night for knock-off Cafe Rio.  If you haven't had Cafe Rio (or Costa Vida), then get yourself to a state that has one and eat some delicious food!  We did our own little version of their pork salads.  I was in charge of bringing the rice.  I was a bit skeptical about making a knock-off recipe, but it turned out amazing.  As part of a pork salad, it's to die for, but it also makes a nice side dish for any Mexican-type meal.  If you are a poor, unfortunate soul that hasn't ever tasted Cafe Rio, make this.  Actually, everyone should make this.  I know, I know, this is only the rice, but there are more Cafe Rio-ish recipes to stay tuned!

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Cilantro Lime Rice

2 cups rice
1/2 cup butter
1/2 cup onion, chopped
3 cups chicken broth (vegetable broth also works well)
1/2 cup water
1/2 tsp salt
1 lime, juiced
1/2 cup cilantro leaves (with stems removed), snipped into small pieces

1. Preheat your oven to 350 degrees F.
2. Melt butter in a large skillet over medium heat.  Add onions and rice, and saute, stirring, until it starts to get golden brown.  Remove from heat, and stir in broth, water, and salt.
3. Pour the mixture into a 9x13 baking dish, and spread it all out evenly in the pan.  Cover with aluminum foil, and bake for 1 hour.  When I made this, I was running late, so I just upped the temperature to 375 and baked it for 45-50 minutes, and it turned out just great.  
4. Meanwhile, juice your lime.  When the rice is finished baking, stir in the lime juice and cilantro.  Serve immediately (hopefully as part of your amazing sweet pork salad--recipe to come!).

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