Mmmm! I was in the mood for some Mexican food today so I made up a batch of HOMEMADE Enchilada sauce; the kind where you soak your dried chilies and pulverize them in a blender. I didn’t want to eat it with your typical Mexican rice made with tomatoes. I remember trying this Cilantro lime rice years ago and thought it would go much better with my Enchiladas. Give it a try, I’m sure you’ll agree.
2 cups Basmati Rice
Chicken Stock (substitute broth for the water amount)
2 bunches Cilantro, washed and cleaned
1/2 Jalapeno pepper, optional
3-4 Whole cloves garlic
2 Fresh limes, juice and it’s zest
Salt to taste
1/4 tsp. Accent flavoring, optional
Vegetable OR Olive Oil, enough to achieve consistency
2 Tbsp. Cilantro, chopped for garnish
Cook your Basmati Rice according to the package directions, except you will substitute out the water for Chicken broth. While the rice is cooking, you’ll make the Cilantro Lime paste.
In a blender, add the cleaned cilantro, jalapeno pepper, garlic cloves, and juice of 2 limes. Pulverize this until a thick paste forms. Drizzle in oil just until it is of “pouring” consistency, but not too watery or else your rice will turn out watery. Add some salt and the Accent (optional) and continue to blend to combine.
Once the rice has cooked ( I used my rice cooker), Stir in the Cilantro mixture and stir to combine well. Add the chopped cilantro and the lime zest; stir to combine well. Serve immediately with your favorite Mexican dish.I served mine with Chicken Enchiladas, Mmmmm!