Chili lime rice
Chili lime rice is a flavourful and easy alternative to plain white rice. It’s perfect when served with Mexican, Caribbean or Southwestern flavours.
Add the rice, vegetable stock and chili powder to a small pot. Place it on the stove top on medium heat, and allow it to simmer for 10-15 minutes (or longer if using brown rice), until the water has been absorbed and the rice has cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Add lime juice to the cooked rice, and stir to combine. Add additional chili powder if you want to make it spicy. Serve chili lime rice while it is still hot.
Is this spicy? – The rice is flavoured with chili, but is not spicy. If you want to make a spicy version, you can simple add more chili powder!
Can I omit the vegetable stock? – I suggest cooking the rice in vegetable stock because it adds so much flavour. You could cook it in water instead, although this might make the rice bland.
Serve this as a side dish with your favorite mains. Try chili lime rice with chicken and aubergine curry, chicken adobo, or pork chops.
I also love adding this rice to burritos or wraps for a more filling and hearty meal. It’s also great with tacos or chicken fajitas.
Store leftover chili lime rice in the fridge for up to 3 days. It can also be frozen for up to 3 months.
Calories: 193kcal | Carbohydrates: 43g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 408mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg