Cilantro Lime Rice
INGREDIENTS
2 Tbsp canola oil
1 1/2 cups Basmati rice
1 clove garlic, minced
2 1/4 cup water
1 teaspoon salt
zest of one lime
3 Tbsp lime juice
1 cup lightly packed chopped cilantro, leaves and tender stems
PREPARATION
Heat the oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the oil. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook a minute more.
Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
Fluff the rice with a fork.
Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.
RECIPE NOTES
Rice is a very tricky thing to make, especially without a rice cooker. You have to get the water and cooking time just right otherwise you’ll end up with homemade glue. This is a fool-proof method for cooking a flavorful pilaf scented with lime zest and tangy lime juice. It reminds me of the they serve at Chipotle and indeed can be used for Mexican-inspired rice bowls and burritos or as a side dish with grilled meat and seafood. The secret to success here is Basmati rice separates easily and stays fluffy once cooked. I found it at Trader Joe’s but if you can’t source it, long grain rice will do in a pinch. The key is to toast the rice before adding the liquid. This will prevent the rice from clumping and add another layer of flavor. If you aren’t a fan of cilantro, you skip it.
My Mexican-inspired rice bowl includes black beans, roasted squash, zucchini, green peppers, sweet corn, chipotle sour cream and salsa.
