Cilantro lime rice is an excellent served along Mexican-inspired and Asian-inspired meals. Make a large batch and follow my directions below (see Notes) to freeze in small portions for a quick side dish on a busy weeknight.

Items used to make this recipe:

(affiliate links)

• basmati rice https://amzn.to/3cambTk

• citrus squeezer https://amzn.to/3pzqNWi

• microplane zester https://amzn.to/3CnkJYn

Cilantro Lime Basmati Rice

makes about 5 cups

Printable Recipe

Ingredients

• 4 tablespoons butter, divided

• 1 1/2 cups basmati rice

• 1 clove garlic, minced

• 2 1/4 cups water

• 1 teaspoon kosher salt

• zest of 1 lime

• 3 tablespoons freshly squeezed lime juice (about 1 1/2 limes)

• 1 cup loosely packed cilantro leaves

Directions

1. In a 3-quart or larger saucepan with a tight fitting lid, cook the dry rice in half of the butter until toasted.

2. Add the garlic and continue stirring for 30-60 seconds until fragrant; immediately stir in water, salt, and lime zest.

3. Bring mixture to a boil, then reduce heat to low and cover for 15 minutes.

4. Remove cover and stir in lime juice,

5. Stir in remaining butter until melted, followed by cilantro leaves.

Note

• Leftover rice can be frozen in an airtight container. To serve, microwave for a couple of minutes, stirring occasionally, until warmed through.

adapted from SimplyRecipes