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Orange Cilantro Rice

Orange Cilantro Rice

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Wannabe Gardener

Wannabe Gardener

Bright flavors meld to produce a one-of-a-kind rice dish. To really bring out the orange flavor, try using juice with lots of pulp.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a saucepan over medium-high heat. Stir in onion, and cook until tender. Mix in rice, and season with cumin, garlic powder, onion powder, pepper, cayenne pepper, and salt. Cook and stir until rice is golden brown. Pour in orange juice and broth, and bring to a boil. Reduce heat to low, cover and simmer 20 minutes.
  2. Remove cooked rice from heat, and gently mix in cilantro to serve.
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Reviews

AmyP
20

AmyP

5/6/2006

AWESOME! Great flavor, good kick, not too much anything and a really good different way to make plain ol' rice. Works well with brown rice too--just up the liquids a bit and cook longer!

scot
16

scot

6/6/2006

Added a little more cayenne for the kick and 1/4 cup cilantro more, it just looked better. Absolutely wonderful. Great with ginger/teriyaki glazed salmon.

Mary
15

Mary

6/1/2009

Really good! Nice favor - a little kick, but not too much. It reminded me of a Moroccan dish. Based on what other reviewers said, I cut down the cumin to 1 tsp. and used equal parts oj and broth (1 cup each). I did need to cook it longer than the stated 20 minutes as the rice was still crunchy, even after the liquid was absorbed. Everyone who ate this dish really liked it. I'll make again.

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