Cilantro Lime Rice

Wow.  I have been really absent from blogging for a while lately.  It’s not my fault, I swear!  I was in Chicago for a week, then Savannah for four days, and barely home in between.  This week I’ve been exhausted.  We were planning to go to Virginia to look for a place to live this weekend. Instead, we scrapped the plans in favor of staying home, resting, and actually seeing each other.  I decided to take the two days off from work anyway, and tonight we stayed in.  I didn’t put a lot of effort into dinner tonight, and that’s what is great about this rice.  It’s full of flavor, and it barely takes any more effort than throwing a plain ol’ pot of rice on the stove.   If I serve this rice as a side dish, I usually stir in some pineapple tidbits and some more cilantro.  Mango or pineapple salsa would be great in it, too!  I also often use this rice as a filling in burritos in addition to meat, salsa, and other assorted goodies.

Cilantro Lime Rice

• 1 T extra virgin olive oil
• 1 T butter
• 1 large shallot, chopped
• 1 large garlic clove, minced
• 1 1/2 C white rice
• 1 1/2 C chicken stock
• 1 tsp ground coriander
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• zest and juice of 1 lime
• 1/2 C water
• 1 T cilantro, finely chopped
• sea salt and freshly ground black pepper
• 1/2 C pineapple tidbits, drained (optional)

Melt butter and oil together over moderate heat.  Add shallots and garlic, sauteeing gently until shallots are clear and tender.  Add rice and lightly brown, about 3 minutes.  Pour in stock, and stir in the spices and lime juice.  Season with salt and pepper.  Bring the liqud to a bubble.  Simmer together for 2 minutes, then add water and bring to a boil.  Cover and reduce to heat to low, cooking for 20 minutes or until all liquid is absorbed and the rice is tender.  Fluff with a fork and stir in the cilantro and lime zest.  Serve as a side, garnished with drained pineapple tidbits or use plain as a burrito filling with meat and salsa.

Serves 4.

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