Cilantro Lime Rice Ready in 30 Minutes

Ingredients

• 1 cup long-grain white rice (jasmine or basmati)
• 1 3/4 cups low-sodium chicken broth (or water)
• 2 tablespoons unsalted butter (or olive oil)
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 cup fresh lime juice (from about 2 limes)
• 1 tablespoon lime zest
• 1/2 cup fresh cilantro, finely chopped (leaves and tender stems)

Instructions

1. 1

   In a medium saucepan with a tight-fitting lid, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.

2. 2

   Add the dry rice to the pot and stir to coat it in the garlic butter. Cook for 1-2 minutes, stirring constantly, until the grains become slightly translucent at the edges.

3. 3

   Pour in the chicken broth (or water) and add the salt. Stir well, then bring the liquid to a full rolling boil.

4. 4

   Once boiling, immediately reduce the heat to low, cover the pot with the lid, and let it simmer gently for 15-18 minutes. Do not lift the lid during this time.

5. 5

   After 15 minutes, check the rice. If the liquid is absorbed and the rice is tender, remove the pot from the heat. If not, cook for another 2-3 minutes. Keep the lid on and let it sit, undisturbed, for 10 full minutes.

6. 6

   Remove the lid and fluff the rice gently with a fork. Drizzle the fresh lime juice over the top and sprinkle with the lime zest and chopped cilantro. Gently fold everything together until evenly distributed. Taste and adjust salt or lime juice if needed. Serve immediately.