Cilantro-Lime Rice
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 259
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 40
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 15
- Sodium
- 191
- Total: 45 min
- Active: 25 min
Ingredients
1 1/2 cups long-grain rice
3 tablespoons unsalted butter
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
1 bay leaf
Zest and juice of 1 lime
1 cup loosely packed fresh cilantro leaves, roughly chopped
1/2 cup chopped scallions, white and green parts
1/4 cup toasted salted pepitas (hulled pumpkin seeds)
Directions
- Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well.
- Melt the butter in a medium saucepan over medium heat. Add the garlic; stir and cook until sizzling and golden, about 1 minute. Add the drained rice; stir to coat in the butter and garlic. Season with 1 teaspoon salt and a generous grinding of black pepper.
- Add 3 cups water and the bay leaf. Bring to a boil, then reduce the heat to low so the liquid is just simmering. Cover and cook for 18 minutes. Let the rice rest off the heat for 5 minutes.
- Remove the bay leaf and fluff the rice with a fork. Add the lime zest and juice, the cilantro and the scallions, and toss together. Top with the pepitas and serve.