Garlic Cilantro Lime Rice

“I was making a ‘Buddha Bowl‘ for the first time and wanted something other than plain brown rice as a base. The recipe had called for cilantro, so I decided to incorporate that ingredient into the rice portion. I had some extra toasted almonds, so I thew those in as well and it was a nice addition. This rice can be used with so many different types of food, from Thai to Mexican.” – April Ferre

Garlic Cilantro Lime Rice

Course: Side Dishes – Rice & Beans
Cuisine: Mexican


  • 1 Tablespoon Olive Oil
  • 3 Cloves Garlic Minced
  • 1 Large Onion Chopped
  • 2 Cups Long Grained Rice
  • 1 Teaspoon Salt
  • 3 to 4 Cups Chicken Broth
  • Juice of 3 Limes
  • Zest of 2 Limes
  • Cilantro Chopped
  • 1/2 Cup Slivered Almonds Toasted, Optional


  • Heat oil in large skillet. Add the garlic and onions and cook until translucent.
  • Reduce the heat to low and add the rice and salt. Cook over low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups broth and the juice and zest of 2 limes.
  • Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 minutes or until rice is done. Add more liquid as needed. The rice shouldn't be sticky.
  • Before serving, add remaining lime juice, cilantro, and toasted almonds.

2017 Adapted Recipe – April Ferre – From Ree Drummond, Food Network

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