This crispy version adds a wonderful textural component to a traditional Mexican cilantro lime rice dish that your friends are sure to enjoy.
Cilantro lime rice has probably been cooked in Mexico since the Spanish introduced these ingredients. Citrus adds a great flavor to everything. Crispy rice may not be traditional but surely somewhere along the way somebody overcooked the rice in the pan.
By the way, the best Chinese fried rice is also made from day old rice.
EQUIPMENT: saucepan, cast iron skillet
Crispy Cilantro Lime Rice
Difficulty: Easy4
servings15
minutes30
minutesThe crispy rice adds a wonderful textural dimension to traditional cilantro lime rice.
Ingredients
3 cups cooked long grain white rice
3 tablespoons fresh lime juice, divided
1 tablespoon olive oil
1/2 cup chopped green onions, divided
sea salt
1 clove garlic, minced
1/3 cup chopped cilantro
Blistered and halved cherry tomatoes (optional)
Directions
- Prepare cooked long-grain rice.
- Stir to separate the grains, squeeze 1 tablespoon lime juice over, and refrigerate overnight.
- Remove rice from refrigerator and combine with 1/3 cup onions in a large bowl. Salt to taste.
- Heat oil in a large cast iron skillet over high heat until it begins to shimmer.
- Add garlic and sauté 30 seconds.
- Add rice and onion mixture. Use a spatula to firmly press down flat.
- Do not stir. Cook until bottom becomes golden brown and crispy.
- Use a spatula to turn over the rice and cook on the other side, again pressing down firmly. Do not stir.
- Transfer to a serving dish. Drizzle remaining lime juice over. Sprinkle with a bit more salt, remaining onions, and cilantro.
- Top with some warm blistered and halved cherry tomatoes, if using. Not only are the cherry tomatoes delicious but the dish will have the colors of the Mexican flag. Great for a holiday side dish.
- Serve warm.
