Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 1 teaspoon) (6g)
  • 1 ½ cups long-grain rice, rinsed (300g)
  • 3 cups chicken broth (or vegetable broth for vegetarian option) (710 ml)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (optional) (0.5g)
  • 1 cup packed fresh cilantro leaves, roughly chopped (30g)
  • Juice and zest of 1 lime (about 2 tablespoons juice and 1 teaspoon zest) (30 ml juice, 5g zest)

Instructions:

  1. Heat olive oil in the saucepan over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant. Don’t let it burn!
  2. Add the rinsed rice to the saucepan and cook, stirring constantly, for 2 minutes to lightly toast the rice. This helps prevent stickiness.
  3. Pour in the chicken (or vegetable) broth, salt, and pepper (if using). Bring to a boil.
  4. Reduce heat to low, cover the saucepan tightly, and simmer for 18 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
  5. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.
  6. Stir in the chopped cilantro, lime juice, and lime zest. Taste and adjust seasoning if needed.
  7. Serve immediately and enjoy! This is a great cilantro rice recipe.