A fresh and bright side dish for Mexican and Asian cuisine. So easy, quick and delicious you’ll make it much more often in the future
- 1 cup Basmati or other long-grain white rice
- ¼ cups Onion, chopped
- 1 clove Garlic (large), diced
- 1-¾ cup Water (2 cups if using long grain rice)
- 1 cup Chopped cilantro
- 1 Lime, Juice
- 1 tbsp Olive oil
In a large saucepan, sauté onion and garlic in olive oil over medium heat until fragrant.
Add the rice and stir to distribute.
Add water and salt to taste. Increase the heat to medium-high until the water is actively boiling. Cover the pot with a lid and reduce the heat to low or medium-low, just enough to maintain a gentle simmer.
Refer to the notes for cooking times, depending on the variety of rice used.
Remove from the heat when all the moisture has been absorbed and the rice is cooked, but can be easily fluffed with a fork. Air the rice to loosen the grains. Add the chopped cilantro and drizzle the lime juice in a circular motion to distribute it throughout the pan. Mix everything together until the flavors are evenly distributed. Taste the seasoning and adjust the salt and lime juice as needed.
Note: If using basmati rice, the cooking time after placing the lid should be around 15 minutes. Regular long grain rice takes about 20 minutes.