Ingredients:
- Long Grain White Rice: Begin with 1 ½ cups (280 grams) of long grain white rice, which serves as the base for this flavorful dish. Long grain rice cooks up fluffy and separate, making it ideal for this recipe.
- Olive Oil or Butter: Use 1 tablespoon of olive oil or butter to sauté the onions and garlic, adding richness and depth of flavor to the rice. Olive oil imparts a fruity and slightly peppery flavor, while butter adds a creamy richness.
- Onion: Finely mince 1/2 cup (70 grams) of onion, which adds a savory sweetness and aroma to the rice. Onion provides a flavorful base for the dish and complements the other ingredients beautifully.
- Garlic: Mince 2 teaspoons of garlic, which infuses the rice with a bold and aromatic flavor. Garlic adds depth and complexity to the dish, enhancing its overall taste profile.
- Water, Vegetable Stock, or Chicken Stock: Use 2 ¼ cups (530 ml) of water, vegetable stock, or chicken stock to cook the rice, imparting additional flavor and richness to the dish. Vegetable or chicken stock adds depth of flavor, while water works perfectly well if preferred.
- Fine Sea Salt: Add 1/4 teaspoon of fine sea salt, or to taste, to season the rice and enhance its flavors. Salt brings out the natural flavors of the other ingredients and helps to balance the dish.
- Fresh Squeezed Lime Juice: Use 3 tablespoons of fresh squeezed lime juice to infuse the rice with a bright and zesty citrus flavor. Lime juice adds a refreshing acidity that balances the richness of the rice.
- Fresh Cilantro: Roughly chop 1 cup (30 grams) of fresh cilantro leaves and tender stems, which adds a vibrant and herbaceous flavor to the rice. Cilantro lends a refreshing brightness and aroma to the dish, elevating its overall freshness.
Preparation Method:
- Rinse the Rice: Start by rinsing the rice under cold running water until the water runs clear. This helps to remove excess starch from the rice and ensures that it cooks up fluffy and separate.
- Sauté the Onion and Garlic: In a large saucepan or pot, heat the olive oil or butter over medium heat. Add the finely minced onion and sauté for 2-3 minutes, or until soft and translucent. Incorporate the minced garlic into the mixture, allowing it to cook for another 1-2 minutes until its aroma is released.
- Add the Rice: Once the onion and garlic are fragrant, add the rinsed rice to the pot. Stir to coat the rice evenly with the onion and garlic, allowing it to toast slightly for 1-2 minutes.
- Add the Liquid: Pour in the water, vegetable stock, or chicken stock, whichever you prefer to use. Stir in the fine sea salt to season the rice.
- Cook the Rice: Bring the liquid to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Simmer the rice for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender.
- Fluff the Rice: Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 5 minutes. Then, use a fork to fluff the rice, separating the grains and allowing any excess moisture to evaporate.
- Add Lime Juice and Cilantro: Drizzle the fresh squeezed lime juice over the cooked rice, then add the roughly chopped cilantro leaves and tender stems. Gently fold the lime juice and cilantro into the rice until evenly distributed.
- Serve: Transfer the Cilantro Lime Rice to a serving dish and garnish with additional fresh cilantro leaves, if desired. Serve the rice warm as a flavorful side dish or base for your favorite Mexican-inspired dishes.
