Ingredients
▢1 cup extra long grain white rice
▢2 cups water
▢2 tablespoons olive oil divided
▢1 lime
▢1/4 cup chopped cilantro or more, to taste
▢Salt to taste.
Instructions
Pour the rice, water, and 1 tablespoon of the olive oil into a small sauce pan.
Bring to a boil and continue boiling over medium heat until the water just skims the top of the rice.
Reduce heat to low, cover the pan, and continue cooking for 15 minutes.
Turn the heat off after 15 minutes and keep covered for 5 more minutes.
Remove lid and transfer the rice to a large bowl. Fluff the rice with a fork. Add the remaining tablespoon of olive oil, the juice of the lime, and the finely chopped cilantro to the rice.
Mix well and salt to taste.
Tips & Notes:
We use this rice as the base for burritos and burrito bowls. There is a long list of topping ideas in the blog post.
We haven’t tested this recipe in a rice cooker, but cooking the rice according to manufacturer directions and then stirring in the cilantro and lime should work great.
Nutrition Information:
Calories: 235kcal (12%)| Carbohydrates: 38g (13%)| Protein: 3g (6%)| Fat: 7g (11%)| Saturated Fat: 1g (6%)| Sodium: 9mg| Potassium: 70mg (2%)| Fiber: 1g (4%)| Vitamin A: 70IU (1%)| Vitamin C: 5.1mg (6%)| Calcium: 22mg (2%)| Iron: 0.5mg (3%)
Author: Karly Campbell
Course:Side DishCuisine:Mexican
