Lime Cilantro Rice

I had my first taste of lime cilantro rice in a little Mexican restaurant in Colorado. Light and fluffy, sweet and flavorful, it balanced whatever it was paired with: fish tacos, black bean burritos, fajitas. Since then, I’ve been trying to recreate the magic of this deceptively simple starch at home with little result, but I think I’ve finally cracked it–adding lime zest as well as the juice of the lime helps punch the flavor up enough without weighing the rice down with too many spices or ingredients.

1 t oil or butter
1 cup white basmati rice
1 lime, zested and juiced
2 cups hot water
1/2 t salt
1/4 cup fresh cilantro, minced

Heat the oil or butter in a medium saucepan/pot. Add the rice and stir to coat grains with oil. Add the salt, lime juice and zest, and water, turning up the heat to get everything to a boil. Once the water starts boiling, turn it down, stir once, cover, and cook for 15 minutes or until water is absorbed. Add cilantro and stir. Cover again until ready to serve.


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