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–+ servings
This rice pairs well with fajitas, burritos, or enchiladas.
Emily Hosanna

Ancho Chile Cilantro Lime Rice

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Prep Time 10 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method

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

Equipment

  • 1 Deep dish sauté pan with lid

Method
 

  1. 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.
  2. 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.
  3. Add broth, salt, garlic, cumin, and ancho-chili powder and continue to cook over medium heat.
  4. 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.
  5. 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.
  6. Remove lid and fluff rice with a fork. Add freshly squeezed lime juice and diced cilantro.
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