Coriander Lime Rice is a traditional American recipe (from Tex-Mex cuisine) for a classic accompaniment of rice flavoured with coriander and lime juice. The full recipe is presented here and I hope you enjoy this classic American version of: Coriander Lime Rice.
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This is a staple of Mexican restaurants (and Cinco de Mayo festivities) in the US and I present the restaurant style version of this accompaniment here (known locally as Cilantro Lime Rice). The end product is a tangy green rice that goes well with tacos, barbecued meats, chicken or fish.
Ingredients:
400g aromatic white long-grain rice (eg jasmine, basmati)
1 large bunch of coriander
finely-grated zest and juice of 2 limes
2 garlic cloves, peeled
3 tbsp olive oil
1 tsp sea salt
½ tsp freshly ground black Pepper
Method:
Put the rice in a strainer and rinse under cold, running, water, sloshing the rice about with your hand until the water runs clear. Allow the rice to drain thoroughly then place in a large high-sided pan (about 4l) and add 750ml water. Bring to a rapid boil over high heat then reduce to a simmer, partially cover and cook for 12 minutes. Take off the heat, secure the lid and set the rice aside to steam in the pan for 10 minutes (steam longer if you want the rice to be drier).
Whilst the rice is cooking, prepare the remaining ingredients. Combine the coriander, lime zest, lime juice, garlic, oil and seasonings in a blender or food processor. Process the ingredients to a smooth paste (add an extra lime's worth of juice, an extra tablespoon of oil and a further 25g of coriander if you want a stronger flavour and brighter colour).
Once the rice has steamed to your liking fluff it up with a fork then mix in the coriander and lime blend. Fold the rice until everything is thoroughly combined and the rice is completely mixed with the coriander sauce.
Season to taste with more salt and freshly-ground black pepper, if needed.
Serve hot. This will keep in an air-tight container in the refrigerator for up to two days.
