Cilantro lime rice

This is my favorite rice to make as a side to any sort of Mexican dish. It’s pretty quick, very tasty and a good alternative to just boring plain rice. I use a serano pepper with the seeds removed, but you can either leave the seeds in to make it extra spicy or use a milder chili, like a jalapeño (seeds removed).

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Cilantro lime rice

Serves: 8 as a side
Prep time: 15 minutes
Cook time: 30 minutes 

1 1/2 cups dry rice (I use Jasmine rice, but you could use Basmati or a long grain white rice)
1 bunch parsley
1 bunch cilantro
1 clove garlic
Zest of 2 limes
Juice of 2 limes
1 serano or jalapeño pepper, seeds removed or kept, depending on spice desired
1 tsp cumin
2 ears of fresh corn (or 1 can of corn)
olive oil
salt and pepper
Queso fresco (optional)

Bring 3 cups of water to a boil. Add some salt and the rice. Bring to a boil, put the lid on, reduce heat to low and let sit for about 30 minutes.

Steam the corn until soft, about 5 minutes and remove from the cob. You can also cut it off the cob first and then cook it in a skillet.

In a blender or magic bullet, combine the parsley, cilantro, garlic, lime zest and juice, the pepper, 1 tsp cumin, salt and pepper and some olive oil (probably 2-3 tbsp but I didn’t measure). Blend well until smooth.

Once the rice is done, transfer to a bowl, add the corn and the green sauce, mixing well to coat all the rice. It will be a beautiful green! Taste and add more salt if necessary. Crumble in some queso fresco if desired.

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