Caramelized Peach Cilantro Lime Rice Recipe

Rinse and Cook Rice

Rinse 1 cup long-grain white rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan over medium heat, melt 1 tablespoon unsalted butter. Add the rinsed rice and toast, stirring, for 1 minute to coat the grains.

Add 1 3/4 cups water and 1/2 tsp kosher salt. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

Remove from heat and let sit, covered, for 10 minutes to steam. Fluff the rice with a fork.

Stir in 1/2 cup chopped cilantro, 1 tablespoon fresh lime zest, 1 tablespoon fresh lime juice and 1/4 tsp black pepper. Taste and adjust salt or lime to preference. Keep warm until assembling salad.

Prepare peaches: Halve and pit 3 peaches, then slice each half into 6–8 wedges (about 12–16 slices total).

In a large nonstick skillet over medium heat, melt 2 tablespoons unsalted butter until foaming.

Add the peach slices in a single layer (work in two batches if necessary). Sprinkle 3 tablespoons brown sugar evenly over the peaches and scatter 1/4 tsp kosher salt.

Cook without moving for 2–3 minutes until the undersides begin to brown and caramel form. Flip the slices and cook another 1–2 minutes until caramelized but still slightly tender. Reduce heat if sugar is burning.

Stir in 1 tablespoon fresh lime juice, allowing it to sizzle briefly and deglaze the pan, scraping up browned bits. Transfer peaches and any pan juices to a bowl and let cool slightly.

Thinly slice 1/2 cup red onion into half-moons. If you prefer milder onion, soak slices in cold water for 10 minutes then drain.

In a large serving bowl, place 6 cups romaine spring greens. Scatter 1 cup dried cranberries, 3/4 cup candied pecans, and 1/2 cup bleu cheese crumbles evenly over the greens.

Add the warm cilantro lime rice (use all or portion depending on preference) on top of the greens in a central mound or divide among plates. Spoon the caramelized peaches and some of their sticky pan juices over the rice and greens.

Toss gently to distribute ingredients, or leave partially arranged for a composed presentation so you see peaches, cheese and pecans.

If using the dressing, whisk together 3 tbs extra-virgin olive oil, 1 tbs apple cider vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl or shake in a jar. Taste and adjust seasoning.

Drizzle dressing lightly over the assembled salad (start with 2 tbs and add more if desired). Alternatively, serve dressing on the side.

Finish with an additional sprinkle of chopped cilantro or lime zest if desired and serve immediately so the caramelized peaches remain warm and contrast with the chilled greens.