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Ingredients
US|METRIC
8 SERVINGS
- 1 cup long-grain white rice
- 2 cups chicken stock (or broth)
- 2 Tbsp. butter
- 3/4 tsp. kosher salt (divided)
- 1/4 tsp. black pepper (plus a pinch)
- 3 limes
- 4 green onions (cut into quarters)
- 1 cup cilantro (packed)
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Directions
- Place rice, chicken stock, butter, 1/2 tsp salt, and 1/4 tsp black pepper in a 2 quart saucepan and bring rice/liquid to a boil. Immediately lower heat to simmer and let cook for 20 minutes covered on setting 4. Don’t use the sensor boil for the rice.
- Place the lime juice, green onions, cilantro, remaining 1/4 tsp salt and a pinch of pepper in a food processor bowl and blend on high until mixture turns into a puree. Place pureed mixture in a bowl and set aside at room temperature to add to cooked rice.
- When rice has finished cooking remove the pan from the heat. Toss rice with a fork and add the cilantro- lime puree and stir to mix thoroughly. Place prepared rice in a serving bowl to serve immediately. Garnish with chopped cilantro.
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat35 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol10mg3% |
Sodium340mg14% |
Potassium160mg5% |
Protein4g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A6% |
Vitamin C25% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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