Description
This recipe is light, flavorful, and goes with just about everything. Serve it with tacos, grilled veggies, chicken, tofu, or even spoon it into burrito bowls all week.
Ingredients
Scale
- 1 cup long grain white rice (jasmine or basmati both work well)
- 2 cups water or low-sodium broth
- 1 tablespoon oil (olive or avocado oil)
- 1/2 teaspoon salt
- Zest of 1 lime
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/2 cup chopped fresh cilantro
Instructions
- For this recipe, long grain white rice works best because it stays fluffy and separate. Basmati or jasmine rice are both excellent options — they absorb flavor well and have a light, pleasant aroma.
- Make sure to rinse the rice under cold water before cooking.
- In a medium saucepan, heat your oil over medium heat. Add the rinsed rice and cook for 1–2 minutes, stirring often, to lightly toast the rice.
- Next, add the water or broth and salt. Stir, bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15–18 minutes, or until all the liquid is absorbed.
- Turn off the heat and let the rice sit, covered, for 5–10 minutes.
- After resting, fluff the rice gently with a fork. Then stir in the lime zest, lime juice, and chopped cilantro. Start with half the lime juice and taste as you go — some limes are more potent than others.
- Want it even brighter? Add an extra squeeze of lime just before serving.
Notes
This rice is incredibly versatile. Here are some of my favorite ways to serve it:
- Tucked into a burrito with beans, grilled peppers, and avocado
- As the base of a burrito bowl with roasted veggies and protein
- Alongside grilled chicken or steak with a sprinkle of cotija cheese
- With tacos or fajitas for a flavorful side
- As a bed for saucy curries or chili-lime shrimp