Cilantro Lime Rice

Ingredients

• 1.5 cups long-grain white rice – rinsed until water runs clear, drained
• 2.5 cups water
• 1.25 teaspoons kosher salt
• 1 bay leaf
• 1 tablespoons vegetable oil
• 2 lime – zested (finely grated; about 1 teaspoon zest) and juiced (about 3 tablespoons)
• 0.5 cups cilantro – finely chopped

Instructions

1. Rinse the rice in a fine-mesh sieve under cold water, stirring with your fingers, until the water runs mostly clear, 1–2 minutes; drain well.
2. Combine the drained rice, water, kosher salt, and bay leaf in a medium saucepan. Bring to a boil over medium-high heat.
3. Once boiling, stir once, cover, and reduce heat to low. Simmer until the water is absorbed and the rice is tender, 12–15 minutes.
4. While the rice cooks, finely chop the cilantro and zest and juice the limes (you should have about 1 teaspoon zest and 3 tablespoons juice).
5. Remove the pan from heat and let the rice rest, covered, for 10 minutes to steam and firm up.
6. In a large mixing bowl, whisk the vegetable oil with the lime zest and 3 tablespoons lime juice.
7. Fluff the rice with a fork, remove and discard the bay leaf, then transfer the rice to the bowl. Add the chopped cilantro and gently fold until the grains are evenly coated and the cilantro is well distributed.
8. Serve warm alongside your main dish.