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Cilantro Lime Rice

This little bowl of rice has BIG flavour. The recipe starts by browning the rice in hot oil for a few minutes, before cooking it as per usual. This brings a depth of flavour to the rice, which can be skipped in a pinch but shouldn't be overlooked. When the rice is done cooking it's finished off with the freshness of herbs and a splash of tangy lime juice. Ah, so good! Either as a side-dish or as the base of a burrito bowl, this recipe is a keeper.

If someone in your house isn't into cilantro, then simply remove their portion of rice before stirring in the offending herb. The garlic, lime zest rice is still pretty good.

Serve it with this Cuban inspired, quick black bean recipe. Helloooo meatless Monday!

Cilantro Lime Rice

2 Tbps olive oil

1 1/2 cups basmati long grain white rice

1 clove garlic, minced

2 1/4 cup water

1 tsp salt

Zest of one lime

3 Tbsp lime juice

1 cup lightly packed chopped cilantro, leaves and tender stems

Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive 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.

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