1 cup dry rice
1 & 1/2 cups water
1 TBSP butter
1/2 tsp pure salt
1/4 – 1/2 cup (to taste) chopped cilantro
2 TBSPs fresh lime juice
1 tsp lime zest
- Add rice, water, butter and salt to a small pot, bring to a boil, reduce to a simmer, and cook (according to package directions).
- Mix cilantro, lime juice and lime zest into cooked rice until well combined.
~ If eating dairy free, simply use coconut oil instead of butter.
~ Season with additional salt at the table if needed.
~ This rice is great as a side dish, particularly to anything mexican and/or spicy — and it’s very simple to prepare, especially if you do what I do and keep a few kitchen staples on hand in the freezer: Every now and then, I’ll buy a big bag of organic limes and/or lemons, zest them all — storing the zest in an empty spice jar in the freezer. After zesting, I’ll juice the limes (or lemons) and transfer to my covered ice-cube trays (which hold roughly 1 TBSP per cube). When I need a tablespoon or 2 of lime or lemon juice, I just pop out a few cubes. Likewise, if I need some zest, I just open up the freezer & grab my jar. For more details on these tips and other suggestions for keeping things easier and more organized in the kitchen, see my older post on kitchen tips, tools & gadgets.