This Cilantro Lime Rice is an easy, summery side dish that is bursting with flavour. Pungent and herbal, it makes plain rice a lot more exciting.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 4
Ingredients
1 1/2cupsJasmine rice
2tablespoonsextra-virgin olive oil
1fat garlic clovefinely minced
1small jalapeñoseeded and finely chopped, optional
1/2teaspoonsea salt
2 1/4cupswateror low-sodium chicken broth
½cupfinely chopped cilantro
3scallionsfinely chopped
1teaspoonlime zest
1tablespoonlime juice
Instructions
Rinse rice in a fine mesh sieve until water runs clear, drain well, set aside.
In a medium saucepan, heat olive oil over medium heat. Add jalapeño and garlic and cook for 1 minute, stirring constantly.
Add the rice to the pan and stir to coat with olive oil. Continue to cook, stirring often, for 1 minute longer.
Pour in the water and salt and bring to a boil. Reduce heat to low, cover, and simmer for 17 minutes.
Remove the pan from heat (do not lift the lid) and let it sit, covered, for another 10 minutes.
Uncover, fluff rice with a fork and stir in the cilantro, scallions, lime zest and juice. Serve immediately.
Notes
To Store and ReheatLeftover rice can be stored in the refrigerator, tightly covered, for up to 3-4 days. Once refrigerated rice gets pretty hard and dry. Reheating it to get nice and fluffy again can be a bit tricky. Here is how I like to do it:In the microwave: I don't use the microwave often but I find it is the best way to reheat rice when you use this method; Place rice in a bowl. Thoroughly wet a piece of parchment paper that is big enough to hug the rice. Squeeze any excess water from the parchment paper and form it over the rice so it is hugging it snuggly. Heat 1-2 minutes on high, depending on how much rice you are reheating. Perfect soft and fluffy rice again!Stovetop: Add the rice and a few tablespoons of water to a pot. Heat over medium heat, stirring occasionally until warmed through.