Dutch Oven Cooking > Side Dishes

Cilantro Lime Rice


[*]1 Tablespoon vegetable oil
[*]1/2 cup minced onions
[*]2 cloves minced garlic
[*]1-1/2 cups rice
[*]3 cups water
[*]1 teaspoon salt
[*]1/2 teaspoon white pepper
[*]Juice of one lime
[*]1/2 teaspoon lime zest
[*]1 Tablespoon chopped cilantro leaves

Heat the oil in a 10-inch dutch oven over a full spread of coals. Add onions and garlic and saute 3 to 5 minutes until the onions and garlic are fragrant. Add rice and coat with oil. Add water, salt and pepper.

Cook with 7 briquettes bottom heat and 14 briquettes top heat for 20 to 25 minutes, until done. Fluff rice and mix in cilantro, juice and zest.

From IdBlackPotPat:  "We did this with the Chicken Enchiladas.  It is a really nice change from typical Spanish Rice or plain rice."  He also says he prefers basmati rice.

I made this with chicken enchiladas last night.  It goes VERY well with the enchiladas.  The fresh lime zest really gives it some zing.


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