Cilantro Lime Jasmine Rice

If you're looking to spice up your taco night or add some zest to your grilled seafood, Cilantro Lime Jasmine Rice is a versatile choice.

Course Side Dish

Cuisine Central American, Latin American

Keyword Cilantro Lime Jasmine Rice

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 272kcal

Author Sonila

Inspect jasmine rice for impurities. Rinse and drain, then let air dry in a colander.
Place a medium size pot on the stovetop in medium heat. Add olive oil and using a garlic crusher, crush the two garlic cloves and add them to olive oil. Saute until aromatic.
Add jasmine rice to pot and using the wooden spoon, mix it slowly but constantly. You want the rice to toast but not burn.
Once rice is all shiny and toasted, add water, salt and zest of one lime. Mix everything once to incorporate, but don't mix again after this.
When the water starts to boil, lower heat to low. Wait until water is not visible on the edges of the pot, then cover the pot and put the lid on. At this point, let it cook for 10 minutes. Remove from heat and let it sit for few minutes to absorb the steam.
Remove the lid. Add freshly squeezed lime juice and chopped cilantro. Fluff with a fork while you incorporate the juice and cilantro. Add rice to a serving dish:). Enjoy with your favorite food!

Leftovers hold well in the refrigerator for 3-4 days in an airtight container. I usually warm up in a skillet or microwave. If rice has gotten too dry from sitting in the refrigerator, add a tbsp of water or oil lightly the skillet before warming rice up.