Simple Santa Fe Rice with Cilantro and Garlic

This month’s #eatseasonal post is a good one! There are SO many delicious recipes brought to the table by some of my favorite bloggers, and I know you are going to love them too. My recipe is a Simple Santa Fe Rice with Cilantro and Garlic. Garlic and herbs are both abundant in the spring and the two are highlighted so nicely in this simple rice dish.

You don’t have to use cilantro if you don’t want to. Basil, parsley, and oregano are all really good in this. The rice is so flavorful that you can serve it as a side or use it as a base for something like a burrito bowl or even to serve sautéed vegetables and a grilled piece of meat over. The best part? You can make it on the stove top or in the rice cooker! Thomas got me this rice cooker (Aroma 20-Cup (Cooked) Digital Rice Cooker) for my birthday and it is awesome (hello timer setting!).

Don’t forget to check out the other recipes and enjoy this simple staple.

If you try this Santa Fe rice, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!

Simple Santa Fe Rice with Cilantro and Garlic

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★★★★★

4.5 from 2 reviews

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Ingredients

• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1/4 teaspoon salt
• Juice of 1/2 of lime or lemon
• 2 tablespoons butter
• 2 tablespoons chopped fresh cilantro (or herb of your choice)
• 2 cloves of garlic, finely minced
• 1/4 tablespoon ground cumin (if using cilantro, omit if using other herb)

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Instructions

1. Combine the rice, broth, and slat in a large saucepan over med-high heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, garlic, and cumin. Stir, cover, and simmer 15-20 minutes, until rice is tender.
2. OR
3. Toss everything in the rice cooker and let it cook until done.
4. Serve hot.

Notes

This recipes works great with brown rice, just adjust the amount of broth accordingly to have the proper amount of liquid for cooking brown rice.

You can get all the details of what’s in season in May including a really handy list from Becky at the Vintage Mixer. Check out her post here.

And the rest of May’s beautiful recipes:

Pea Pancakes with Tzatziki by Kitchen Confidante

Miso Roasted Mushrooms with Fresh Herbs by Floating Kitchen

Spicy Avocado Pesto Pasta by Well Plated

Sour Cream & Ramp Gnocchi with Sautéed Kale and Crispy Bacon by Simple Bites

Rhubarb, Apple & Pecan Crisp {Low Sugar} by Cookin’ Canuck

Shaved Asparagus, Pea and Bacon Pizza by Completely Delicious

Roasted Carrots with Fresh Sorrel by Project Domestication

Thai Quinoa Salad by Foodie Crush

Fresh Pea Carbonara by VintageMixer