Spicy Steamed Rice With Cumin and Lime Juice
"I initially got part of this combination from a Food Network show, and have added a few things along the way. I call it "Spicy Rice" and my husband loves it. It makes normal steamed rice much less bland. The step by step process allows all the ingredients to cook into the rice. I usually take into consideration the entree I'm serving it with before I add the Cajun Seasoning. It's a personal preference. All ingredient amounts can be adjusted according to taste."
photo by Karen Elizabeth
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 cup long-grain white rice
- 1 tablespoon butter or 1 tablespoon margarine
- 1 teaspoon cumin
- 1⁄4 teaspoon cajun seasoning (optional)
- 1 teaspoon lime juice, divided
- 1⁄2 teaspoon soy sauce
- 2 cups chicken broth
directions
- Heat butter in a medium to large saucepan until melted. Add rice and toast for a minute or so until the butter has been absorbed.
- Add cumin, Cajun seasoning (if desired), and 1/2 teaspoon of the lime juice. Continue to cook, tossing rice constantly so it does not burn, until the rice absorbs the lime juice. Add the remaining lime juice and the soy sauce and repeat this process.
- When all liquid has been absorbed, add the chicken broth. Bring to a boil, stirring constantly so rice does not stick together. Reduce to low, cover, and let simmer for 25-30 minutes, or until all of the chicken broth has been absorbed by the rice. Serve hot.
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Reviews
-
This was even better than expected, especially since I had to do a change of plans at the last second. I was just starting to make this when I realized that I was out of long-grain white rice so I ended up using minute rice and following the microwave instructions (I know, gasp!)... but it honestly turned out really nice! In fact I would make this again as an easy Mexican side dish. I left out the Cajun seasoning and served this with chicken and cheese enchiladas tonight. Thanks for a great recipe! I think I'll probably make this again exactly the same or even in my rice cooker once I re-stock my rice supply :) Made for ZWT5.
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Loved it! Made with the cajun seasoning and it wasn't too spicy. Will be a favorite from now on. Thanks for posting PianoCook! -
This was good, but we didn't feel that it was very spicy and the lime flavor could have been a little stronger. Will definitely make this again and adjust the spices and lime juice to our likings. Made for Spring 2010 PAC. -
Awesome rice! The smokiness of the cumin is wonderful. The only thing I changed was that I made it in the rice cooker instead as CYAOS mentioned. Could not have been easier to make and it was done in no time. Thank you for posting Vicki!!! -
This rice is great and especially great for a change from white. I followed the recipe as written the first time and it turned out great. The second time I used the rice cooker - just threw all ingredients in the pot at the same time and let it go. It was still tasty, although, oddly enough, spicier. Thanks for posting a keeper!
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RECIPE SUBMITTED BY
I am completely in flux right now. I am hoping to move to NY and pursue a career in medicine. I am a pianist and a teacher, and love to cook and experiment with different things. My boyfriend is an opera singer in Brooklyn, and I hope to join him up there, and learn a lot more about international cuisine than I do in Texas!
I haven't used too many cookbooks since I became addicted to 'Zaar. I find way too many interesting things on here to try, and it's great to have the reviews already there, too, to give some other ideas of additions or changes.
I have also become a big fan of making my own spice rubs and sauces. I generally pull out 10 or 12 things from my cabinet, start smelling them, and then dumping them in as I feel the urge.
I don't really have a favorite dish to cook, though one of my new personal favorites is my Strawberry Pork Tenderloin. I just love when I get to be in the kitchen all day. I have an iPod shuffle that I clip to my apron, and I frequently sing and dance in the kitchen while I cook!
There is a restaurant in Houston called Raffa's, and they are absolutely fab. They make a pork dish with fresh rosemary and a raspberry sauce that was largely inspiration for the Strawberry Pork Tenderloin I love to make. Other than that, I love Chinese take-out in any form, and just found tons of new restaurants in New York that I totally love.
The more I read of people on this site, the bolder I get at trying my own things in the kitchen. I used to be a "recipe only" gal, and followed them to the letter, but am finding it can be much more fun to create your own. The worst that can happen is you make the occasional flop, right?
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