Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1/4 cup fresh cilantro, finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil or butter
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 clove garlic, minced (optional)
Instructions
- Rinse rice until water runs clear. Bring water/broth to boil, add rice, reduce heat, cover and simmer 15-18 minutes until tender.
- While rice cooks, finely chop fresh cilantro leaves and tender stems.
- Juice fresh limes to yield 2 tablespoons of lime juice.
- Fluff cooked rice, transfer to bowl. Drizzle with olive oil, fold in cilantro and lime juice. Season with salt and pepper.
Notes
- Fresh lime juice is essential for best flavor – avoid bottled juice
- Toast rice lightly in oil before cooking for nuttier flavor
- Add pinch of cumin for warm undertones
- For richer taste, substitute butter for olive oil
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 180 Kcal
- Sugar: 0.5g
- Sodium: 300mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 0mg