Cilantro Lime Rice
by Gina Jantzen

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Course: Sides
Cuisine: Mediterranean
Food Group: Grain
Serves: 6


1.5 cup(s) long-grain rice
2 cup(s) water
1.5 teaspoon(s) kosher salt
1 cup(s) fresh cilantro, loosely packed
1/2 cup(s) white onion, chopped
1/4 cup(s) scallion, chopped
1.5 tablespoon(s) fresh jalapenos, including seeds, chopped
1.5 tablespoon(s) fresh lime juice
1 teaspoon(s) olive oil
2 clove(s) garlic

Bring rice, water and 1 teaspoon salt to a boil in a 1.5-2 qt. heavy saucepan, then reduce heat to low and cover pan with a tight fitting lid. Cook 20 mins. (Or cook your rice according to the package instructions - I always use Jasmine!)

While rice is cooking, preheat the oven to 375 and chop the cilantro, garlic, scallion, onion, jalapeno.

When rice is done, mix the rice w/ a 1/2 teaspoon of salt, the lime juice and all items chopped above.  Spread the rice out on a cookie sheet and sprinkle w/ olive oil.  Bake until a little crispy - approx 10-15 mins.