Cilantro Lime Rice
579kcal10.1g protein7.9g fat114.9g carbs~$0.67/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 ½ cup |  rice (long-grain, rinsed until the water runs clear) |
| 2 ¼ cup | water |
| 1 unit |  bay leaf |
| 1 tsp | salt |
| 2 unit |  lime (zest of one, juice of two) |
| ½ cup |  cilantro (chopped, stems included) |
| 1 tbsp | vegetable oil (or rice bran, neutral) |
Steps
- Boil3 minrinsed rice + water + bay + salt, brought up coveredto a boil then immediately down — the rinse already did its work: surface starch washed away is the difference between distinct grains that take a dressing and a block that absorbs one
- Simmer15 minlowest heat, lid ON, untouchedfifteen covered minutes with no peeking — steam is doing the cooking and every lid-lift lets it go; the bay leaf rides in the pot doing quiet aromatic work, the chain's own unglamorous tell
- Rest8 minoff heat, lid still onthe rest is part of the cook: the moisture evens out from bottom to top, and rice fluffed too early clumps — eight minutes buys the texture the whole dish depends on
- Season3 minhot rice, dressed and folded with a forkbay leaf out, then lime zest + juice + cilantro + oil folded through with a fork (a spoon mashes, a fork lifts) — dressed HOT on purpose: warm rice drinks the lime instead of wearing it, and the cilantro wilts fragrant in the steam. Taste; it should be bright enough to eat alone, because in the burrito bowl it is the note everything else sits on