Lightly smoke flavored rice with a touch of zesty lime and cilantro. This savory dish pairs well with fajitas, burritos, or your favorite enchilada recipe. This dish is easy to prepare and sure to become a family favorite.
For the majority of my life, I was not a huge fan of rice. I typically thought of rice as rather plain and unexciting. When I cooked it myself, it often came out mushy. I struggled with it being overcooked, undercooked, and sometimes even a combination of both.
It is safe to say that at the time I did not have a great strategy for cooking rice. I did not realize that rinsing the rice before cooking it impacts the final texture of the rice or that sautéing the rice before cooking it enhances the flavor of the dish. I also did not realize how important it is to keep the lid on the rice at all times during the cooking and resting process so that the steam is not released until the very end.
I eventually discovered that I had been missing out on the fact that a rice dish can infuse so many delicious flavors into an otherwise simple meal. This Ancho-Chile cilantro lime rice contains a combination of lime, smokey ancho-chile powder, and fresh cilantro. It is a delicious flavor packed side that is sure to liven up your next meal.
Tips and Tricks for perfecting this recipe:
- Rinse the rice before cooking it. Rinsing the rice removes starch which can result in rice with a mushy consistency.
- Lightly brown the rice in oil before cooking. This adds more flavor and impacts the final texture of the rice.
- Be very intentional about when you remove the lid. It is important not to remove the lid at any point during the cooking process or rest process. Removing the lid allows the steam to escape which will greatly impact the final result of your dish.
- Allow rice to rest after cooking. As soon as the rice has finished cooking it should be removed from the heat source and allowed to rest 10 minutes with the lid on. Only after the rest period is up should the lid be removed.
Ancho Chile Cilantro Lime Rice
Equipment
- 1 Deep dish sauté pan with lid
Ingredients
- 1 tablespoon avocado oil (or desired oil)
- 1 medium onion, diced
- 1 cup Jasmine rice, rinsed
- 2 cups vegetable or chicken broth
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon Ancho-chili powder
- 1/4 teaspoon smoked paprika
- 2 teaspoons freshly squeezed lime juice
- 1/4 cup cilantro, chopped
Instructions
- Heat oil over medium heat in a large pan or deep dish skillet. As soon as the oil beings to simmer, add diced onion and sauté for 2-3 minutes until onions become lightly translucent.
- Add rice to onions and continue to cook over medium heat for 2-3 minutes until rice becomes lightly browned. Stir regularly to ensure rice becomes browned evenly and to prevent sticking to the pan.
- Add broth, salt, garlic, cumin, and ancho-chili powder and continue to cook over medium heat.
- As soon as the mixture begins to boil, cover with lid and reduce heat to low. Set timer for 20 minutes. The rice should remain simmering lightly. You may need to adjust the heat slightly to make sure the rice continues to simmer lightly.
- Remove pan from heat and allow to sit for 10 minutes. It is important to leave the lid on the rice and not allow the steam to escape by opening the lid.
- Remove lid and fluff rice with a fork. Add freshly squeezed lime juice and diced cilantro.
