Cilantro Lime Rice with Scallions
Fluffy long-grain rice cooked in a little broth, then fluffed with fresh lime juice, zest, cilantro, and scallions. It brightens any Mexican-inspired plate and comes together in one pot while the main finishes.
25 mins
6 servings
Ingredients
- 2 cups + ¼ cup Low Sodium Chicken Broth, low-sodium; chicken or vegetable broth
- ½ cup Cilantro (Fresh)
- 2 Limes, zest of 1, juice of both, about 3 tablespoons juice
- 1 Scallion, thinly sliced
- 1 ½ cups Long Grain White Rice
- ½ teaspoon Kosher Salt
- 1 pinch Black Pepper
- 1 tablespoon Olive Oil, or butter
Directions
- Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear. Drain well.
- Warm the olive oil or butter in a medium saucepan over medium heat. Add the rice and stir for 1 to 2 minutes, until the grains look slightly translucent at the edges.
- Pour in the broth and salt. Bring to a boil, then reduce to low, cover, and cook for 15 minutes without lifting the lid.
- Take the pan off the heat and let it stand, still covered, for 5 minutes.
- Fluff the rice with a fork. Stir in the lime zest, lime juice, cilantro, scallions, and a pinch of pepper. Taste and add a little more salt or lime if you like. Serve warm.
