Lemon-Lime Rice
I got this recipe off the internet a while back, but I can't remember which website. It is my favorite way to serve rice. It's simple to prepare, very tasty and turns common rice into a tasty side dish to complement just about any main entree. I've been making it for a long time now, and I find that it goes really well with just about any main dish. But my all-time favorite is to serve it with baked chicken breasts served with a tangy lime sauce. UPDATE....based on feedback, I have worked on improving this recipe. Specifically, I increased the amount of water (from 3 1/2 cups to 4 cups, which I think produces a much fluffier rice. But if you have better luck using more or less liquid when cooking rice, please feel free to adjust the amount of water.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 1 tablespoon butter
- 4 cups boiling water
- 1/2 teaspoon lime juice
- 2 cups white rice
- 1 tablespoon chopped fresh herb (such as basil rosemary, oregano, parsley, cilantro, chives, thyme)
- 1 1/2 teaspoons grated lemon peel
- 1 1/2 teaspoons lime zest
- Carbohydrate 88.9511163324416 g
- Cholesterol 7.62578125327025 mg
- Fat 3.46453044809287 g
- Fiber 3.30140115812485 g
- Protein 7.33644442180797 g
- Saturated Fat 1.97948198595637 g
- Serving Size 1 1 -6 serving(s) (236g)
- Sodium 25.2123950292715 mg
- Sugar 85.6497151743168 g
- Trans Fat 0.294758989900841 g
- Calories 427 calories
Cook rice for 5 minutes in a saucepan with briskly boiling water and butter, stirring once. Cover the pan, turn the heat off, but leave the pan on the burner undisturbed for 15-20 minutes. After the rice has absorbed the liquid and is light and fluffy, add the selected herb (or herbs), lemon peel, lime peel, salt, and lime juice. Stir well. Serve warm.
