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Fresh spinach and cilantro blended for cilantro lime rice

Better Than Chipotle Cilantro Lime Rice

A vibrant and zesty side dish made by blending spinach and cilantro straight into the cooking liquid for maximum flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 40 minutes
Servings: 5 portions
Course: Side Dish
Cuisine: American, Mexican
Calories: 332
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chicken broth
  • 1 cup whole milk
  • 1 and 1/2 teaspoons kosher salt
  • 1 cup fresh spinach packed
  • 3/4 cup fresh cilantro packed tight with stems removed
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 and 1/2 cups basmati rice
  • 1/4 yellow onion chopped small
  • 1 clove garlic minced
  • 2 teaspoons lime zest
  • 3 tablespoons fresh lime juice

Equipment

  • Blender
  • 3-quart pot with lid

Method
 

  1. Blend the chicken broth, milk, kosher salt, packed spinach, and cilantro leaves in a blender until the mixture is completely smooth and vibrantly green.
  2. Heat the butter and olive oil in a 3-quart pot over medium heat. Add the basmati rice and stir constantly for 3 to 5 minutes until the rice smells fragrant and turns a light golden brown.
  3. Stir the chopped onion and minced garlic into the toasted rice. Sauté for 1 to 2 minutes until the garlic becomes highly fragrant.
  4. Pour the green liquid from the blender into the pot. Increase the heat to high and bring it to a rolling boil.
  5. Cover the pot with a tight lid, immediately reduce the heat to low, and cook for 15 minutes. Do not lift the lid during this time.
  6. Turn off the heat and remove the lid. Gently fold in the lime zest and lime juice. Cover and let it steam off the heat for 10 minutes before fluffing with a fork.

Notes

Store leftover rice in an airtight container in the refrigerator for up to four days. Sprinkle a few drops of water over the rice before reheating in the microwave to bring back its soft texture.