Martha Stewarts Cilantro Lime Rice Recipes

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MARTHA STEWART'S CILANTRO-LIME RICE



Martha Stewart's Cilantro-Lime Rice image

I love cilantro-lime rice, and this is surprisingly simple so it's a keeper. I must confess I threw in some coconut milk in the end for fun, and I loved it even more. Recipe is posted as written courtesy of Martha Stewart.

Provided by AmyZoe

Categories     Low Cholesterol

Time 28m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup long-grain white rice
coarse salt
1/2 cup cilantro
2 tablespoons lime juice
1 tablespoon olive oil
1 garlic clove
2 tablespoons water

Steps:

  • In a medium saucepan, bring 1 1/2 cups water to a boil.
  • Add rice and 1/4 teaspoon salt and cover. Reduce to a simmer and cook until water is absorbed and rice is just tender, 16-18 minutes.
  • Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons of water. Blend until smooth.
  • Stir into cooked rice and fluff with a fork.

Nutrition Facts : Calories 202.1, Fat 3.7, SaturatedFat 0.6, Sodium 3.8, Carbohydrate 37.9, Fiber 0.7, Sugar 0.2, Protein 3.4

HERB AND SCALLION RICE



Herb and Scallion Rice image

Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 50m

Number Of Ingredients 8

1 2/3 cups water
1/2 cup packed fresh cilantro
1/4 cup packed fresh mint
2 scallions, chopped
1 garlic clove
1 tablespoon vegetable oil
1 cup jasmine rice
Coarse salt

Steps:

  • Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.
  • Heat oil in a small saucepan over high heat. Add rice, and stir to coat. Cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 teaspoon salt. Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes.
  • Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

SIMPLE SUPPER: LIME-CILANTRO RICE



Simple Supper: Lime-Cilantro Rice image

Recipe from "The Martha Stewart Show" TV kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 6

1 tablespoon unsalted butter
1 teaspoon coarse salt
1/4 teaspoon ground cumin
1 cup white rice
Juice of 1/2 lime
1 tablespoon freshly chopped cilantro

Steps:

  • In a medium saucepan, bring 2 cups water, butter, salt, and cumin to a boil over medium-high heat. Stir in rice, and reduce heat to a simmer. Cook, covered, until liquid is absorbed, about 20 minutes. Remove saucepan from heat; add lime juice and cilantro. Fluff with a fork until combined. Serve immediately.

PERFECT WHITE RICE



Perfect White Rice image

Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 2

1 cup long-grain white rice
1/2 teaspoon salt

Steps:

  • Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt and return to a boil over medium-high heat.
  • Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time). The rice should be studded with craters, or steam holes, when it is ready.
  • Remove from heat and let steam, covered, for 10 minutes. Then fluff with a fork and serve.

SLOW-COOKER CILANTRO-CHUTNEY CHICKEN



Slow-Cooker Cilantro-Chutney Chicken image

Sauteing the onions adds sweetness and an extra layer of richness to this chicken dish, and stirring in the chutney towards the end of cooking keeps the flavors bright and fresh.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 3h

Yield Serves 4 to 6

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 onions, cut into 1 1/2-inch pieces (4 cups)
2 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
5 cloves garlic, thinly sliced
1 jalapeno, sliced, plus more for serving
4 cups packed cilantro leaves and thin stems, plus more leaves for serving
1/2 cup roasted unsalted peanuts, plus more, chopped, for serving
2 teaspoons packed light-brown sugar
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice and yogurt, for serving

Steps:

  • Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-to-6-quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeno. Cover and cook on high 2 hours.
  • In a food processor, pulse cilantro, peanuts, brown sugar, and juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, with yogurt, jalapeno, cilantro, chopped peanuts, and lime wedges.

CILANTRO-LIME RICE



Cilantro-Lime Rice image

My family's favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night when I was making fajitas, and everyone loved it! It's such an easy side dish and pairs well with kabobs on the grill, too. -Robin Baskette, Lexington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 3 cups

Number Of Ingredients 5

1 cup uncooked jasmine rice
2 cups reduced-sodium chicken broth
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/8 teaspoon ground nutmeg

Steps:

  • In a small saucepan, combine rice and broth; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Add lime juice, cilantro and nutmeg; fluff with a fork.

Nutrition Facts : Calories 130 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

RICE NOODLES WITH CILANTRO PESTO



Rice Noodles with Cilantro Pesto image

The cilantro blended with the rice noodles gives this pesto pasta dish an Asian feel.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

2 teaspoons salt, plus more for water and pine nuts
2 cups fresh cilantro leaves (1 bunch)
1 tablespoon freshly squeezed lime juice (1/2 lime)
5 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon unsalted butter, room temperature
Freshly ground pepper
3 tablespoons pine nuts
8 ounces wide rice noodles or fresh or dried fettuccine

Steps:

  • Bring a large saucepan of generously salted water to a boil. Combine cilantro, lime juice, olive oil, 1 tablespoon butter, 2 teaspoons salt, and pepper to taste in the bowl of a food processor, and puree. Remove from the food processor, transfer to a small bowl, and set cilantro pesto aside.
  • Melt remaining teaspoon butter in a small saute pan over medium-high heat. Add pine nuts; cook, tossing until golden brown, about 1 minute. Sprinkle with salt, and transfer to a paper towel to drain. Set aside.
  • Cook noodles until al dente, about 2 minutes. Drain in a colander. Transfer to a large bowl. Add the cilantro pesto; toss, and garnish with pine nuts.

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