In case you hadn't noticed, I have a thing about cilantro. And lime. And cheese. But this recipe doesn't have cheese.
It only has lime and cilantro. Two out of three ain't bad.
It's all Qdoba and Chipotle's fault. I love their rice. So I had to figure out how to make it at home.
The good news is that it's stupid-easy. And it's awesome with Chile-Lime Grilled Chicken, Fresh Pico, and Tomatillo Salsa. And Guac, of course.
The possibilities are endless.
Start by boiling some chicken stock in a sauce pan. Chicken stock gives the rice so much more flavor than just cooking it in water.
Squeeze some limes
4 cups (1 quart) chicken stock
2 cups white long-grain rice
1 tsp salt
1 bunch cilantro, chopped
Juice of 3 limes
Zest of 1 lime
Bring chicken stock to a boil in a large sauce pan. Stir in the rice and salt and return to a boil. Reduce to a simmer and cover; cook about 20 minutes or until the rice is done.
When rice is done, stir it up and add the chopped cilantro and lime juice and zest. Serve immediately.