I prepared the Cilantro Lime Rice for an appetizer for this recipe of Shrimp tacos that I cooked this past weekend (my apology for taking this time to share it). The rice is straightforward and a fantastic and filling accompaniment to any Mexican or Tex-Mex dinner. It’s so delicious that I’m thinking of putting it in a bowl, adding some cheddar cheese on top, and enjoying it… Oh, I might even include a few black beans. It’s now turning into a completely different recipe! As you will see, it can be used as a base for various other recipes. You can make it in dishes and as a tasty topping for tortillas! It’s also beautiful and fresh.


2 cups of white long-grain rice (uncooked) ($0.60)

3 cups chicken broth ($0.40)

1/2 bunch fresh cilantro ($0.50)

One lime ($0.33)

1TBSp olive oil($0.16)


3. Add the 3 cups of chicken broth into a sauce pot (if you use Better than Bouillon as a soup base, completely dissolve the base into the liquid before placing the rice in). Put a lid over the pot, then bring it to complete boiling point over a high temperature. Once the pot reaches a boiling point, reduce the heat to a simmering level and let it simmer over 20 minutes. In 20 mins, switch off the heat and let the pot sit for 10 minutes with the lid closed in a quiet place.

While the rice cooks while the rice is cooking, make the mix of cilantro and lime. Rinse the cilantro thoroughly. Remove the leaves from the stems and then chop them with the help of a knife. Use a hole-sized zester or cheese grater to remove the thin green layers of citrus from the lime. Mix the chopped cilantro, the lime zest, the lime juice, and one tablespoon of olive oil in a bowl. Stir until the ingredients are well combined.

After the rice is done cooking, you can fluff the rice. Mix the lime with the cilantro and fold it in until the mixture is well combined. Be careful not to stir too vigorously, which could make the rice gooey. Be gentle in incorporating the flavor.