1 cup loosely packed fresh cilantro leaves, roughly chopped
1/2 cup chopped scallions, white and green parts
Directions:
Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well.
Melt the butter in a medium saucepan over medium heat. Add the garlic; stir and cook until sizzling and golden, about 1 minute. Add the drained rice; stir to coat in the butter and garlic. Season with 1 teaspoon salt and a generous grinding of black pepper.
Add 3 cups water and the bay leaf. Bring to a boil, then reduce the heat to low so the liquid is just simmering. Cover and cook for 18 minutes. Let the rice rest off the heat for 5 minutes.
Remove the bay leaf and fluff the rice with a fork. Add the lime zest and juice, the cilantro and the scallions, and toss together.
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Cilantro-Lime Rice
Serves 4-6
Ingredients:
1 1/2 cups long-grain rice
3 tablespoons unsalted butter
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
1 bay leaf
Zest and juice of 1 lime
1 cup loosely packed fresh cilantro leaves, roughly chopped
1/2 cup chopped scallions, white and green parts
Directions:
Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well.
Melt the butter in a medium saucepan over medium heat. Add the garlic; stir and cook until sizzling and golden, about 1 minute. Add the drained rice; stir to coat in the butter and garlic. Season with 1 teaspoon salt and a generous grinding of black pepper.
Add 3 cups water and the bay leaf. Bring to a boil, then reduce the heat to low so the liquid is just simmering. Cover and cook for 18 minutes. Let the rice rest off the heat for 5 minutes.
Remove the bay leaf and fluff the rice with a fork. Add the lime zest and juice, the cilantro and the scallions, and toss together.
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