Cilantro-Lime Rice

Name: Cilantro-Lime Rice
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
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; 1/4 cup toasted salted pepitas (hulled pumpkin seeds)

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Level: Easy

Total: 45 min
Active: 25 min

Yield: 4 to 6 servings

Level: Easy

Total: 45 min
Active: 25 min

Yield: 4 to 6 servings

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

1/4 cup toasted salted pepitas (hulled pumpkin seeds)

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. Top with the pepitas and serve.