Cilantro Lime Rice

First off, anything that has cilantro in it...I'm in!! This zesty rice dish is so bright and fresh, not to mention extremely versatile. Pair it with grilled seafood, tacos, or even curry! It really works well with just about anything, plus it's easy to make. To top it off, it's also gluten-free and vegan.

It's super important in any rice dish to rinse and clean the rice. This helps remove the surface starch, which in turn can help the rice become less gummy when cooked. I have found that the best way to do this is by placing the rice in a fine-mesh sieve and rinsing it under cold water until the water runs clear. Drain well and set aside.

In a large pot or dutch oven (I like to use my 5.5 qt. Cuisinart Dutch Oven), heat 3 tbs of olive oil over medium heat. Add in 2 cloves of organic garlic, minced. Cook until the garlic has turned golden brown. Be careful not to let it burn.

Add in the drained rice and mix together until the rice is fully coated in the garlic olive oil. Next, season the mixture with 3/4 tsp of salt (you can always add more later, to taste) and 1 tsp of freshly ground black pepper. Stir.

Pour in 3 cups of water and 1 bay leaf. The bay leaf helps deepen the flavors in the dish.

Bring the pot to a boil, then reduce heat to low and cover. Cook for 18 minutes.

Remove from heat after 18 minutes and let the rice rest for 5 minutes or so.

After at least 5 minutes, uncover the rice and remove the bay leaf. Then, fluff the rice with a fork.

Next, add in the zest and juice from 1 full organic lime, 1 cup organic cilantro, roughly chopped (loosely packed into measuring cup), and 1/2 cup of organic scallions, thinly sliced (both the white and green parts). Gently mix together until well combined.

Garnish with more cilantro and scallions and voila!! Easy and delicious cilantro-lime rice in less than 30 minutes...it doesn't get better than that! I hope you enjoy this recipe.

Serve immediately.

Comment below!

INGREDIENTS:

1 1/2 cups of jasmine rice

1 organic lime, zested and juiced

1 cup organic cilantro, roughly chopped (loosely packed into measuring cup)

1/2 cup of organic scallions, thinly sliced (white and green parts)

3 tbs of olive oil

2 cloves organic garlic, minced

1 bay leaf

3/4 tsp salt

1 tsp of freshly ground black pepper

3 cups of water

INSTRUCTIONS:

1. Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. This helps remove the surface starch and allows the rice to become less gummy when cooking. Drain well and set aside.

2. Heat olive oil in a large pot or dutch oven over medium heat. Add the minced garlic and cook until golden brown, then add in the rice and stir until the garlic olive oil mixture has fully coated the rice. Season with salt and pepper.

3. Add 3 cups of water and 1 bay leaf. Bring the pot to a boil, reduce the heat to low, and cover. Cook for 18 minutes. Remove from heat and set aside to allow the rice to rest for 5 minutes or so.

4. Remove the bay leaf and then fluff the rice with a fork.

5. Add in the cilantro, lime zest, lime juice, and scallions. Gently mix together until well combined. Garnish with cilantro and scallions. Serve immediately.

Enjoy!!