Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups low-sodium vegetable broth
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 clove garlic, minced (optional)
Instructions
- Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
- In a medium saucepan, heat olive oil over medium heat. If using garlic, sauté for about one minute until fragrant.
- Add vegetable broth and salt to the pot; bring to a boil.
- Stir in the rinsed rice, cover with a lid, and reduce heat to low. Simmer for 18-20 minutes until liquid is absorbed.
- Remove from heat and let it sit covered for an additional 5 minutes. Fluff rice with a fork and mix in lime juice and fresh cilantro before serving.
Notes
- Adjust lime juice according to your taste preference for a zesty kick.
- For added flavor, consider including diced tomatoes or black beans.
- Store leftovers in an airtight container; reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 0g
- Sodium: 350mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg