What could be simpler? You make some white rice, then splash on some lime juice, then mix in a smattering of cilantro.
Cilantro adds a fresh taste for many, but for a few it adds a "soapy" taste (from what I hear, I've never tasted that). You like it or you don't.
Lime juice has long been a "secret ingredient" of mine. I've often wondered why adding lime juice makes such (in many cases) a significant change in taste. I first began adding lime juice in my quest to learn Asian cooking (mostly Thai food), and following their recipes, but I quickly discovered that lime juice is not just for Asian recipes. (Try it on any barbecue!) These days I'll squeeze a squirt of lime over almost anything.
My theory is that the citric acid taste of lime juice cuts the oily taste of fats, perhaps in some ways like how alcoholic drinks (wine, beer) also cut fatty tastes, and perhaps why so many people enjoy wine and beer with food. When you "cut" the fatty taste it clears your sense of taste and allows you to experience the taste anew instead of having your tongue covered by a thick coating of fats.
I hope to try this simple recipe soon. And if it doesn't work you can always fry the rice the next day.
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