Cilantro Rice
Cilantro Rice is the key to any bowl. You need a flavorful base to build on and this recipe provides perfectly cooked and seasoned rice every time!
Servings: 6 people
Ingredients
For the Rice
- 2 teaspoons avocado oil
- 1 cup white basmati rice
- 2 cups water or stock
- 1 lime juiced and zested
- kosher salt to taste
For the Cilantro Vinaigrette
- 1 shallot roughly chopped (about 2 tablespoons)
- 2 cups tightly packed cilantro steams removed
- 1 clove garlic
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- 1 tablespoon red wine vinegar
- 1 lime juiced and zested
- 1 teaspoon kosher salt
Instructions
For the Cilantro Vinaigrette
- Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Set aside.
For the Rice
- In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and sauté for 60 seconds to toast the rice
- Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed, roughly 15 minutes
- Add ¼ cup of the cilantro vinaigrette and stir to combine and fluff rice with a fork. Add the lime juice and zest and stir to combine. Taste, add more cilantro vinaigrette if desired and adjust salt and pepper.
- Reserve any additional cilantro vinaigrette for another use.
Notes
Extra cilantro vinaigrette can be stored in an air tight container in the freezer for months on end! I like to freeze it in an ice cube tray and once frozen, transfer to an air tight container. Then remove an individual serving the day you plan to use it and let it thaw.
Nutrition
Calories: 291kcal | Carbohydrates: 26g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 410mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.5mg