Cilantro Lime Rice

By Benjamin Moore Eubank

Fluffy long-grain rice brightened with fresh lime juice, lime zest, and chopped cilantro. A simple, zesty starch meant to complement the flavors in black bean cheese quesadillas.

Yield: 4 servings · Prep: 10 min · Cook: 20 min · Total: 30 min

Ingredients

• 1 teaspoon lime zest
• 1 tablespoon olive oil
• 3 tablespoons lime juice
• 2 1/2 cups vegetable broth
• 3/4 teaspoon salt
• 1/3 cup fresh cilantro, chopped
• 1 1/2 cups long-grain white rice

Steps

1. Rinse the rice in a fine mesh strainer under cold water until the water runs mostly clear, then drain well.
2. Heat the olive oil in a medium saucepan over medium heat. Add the rice and stir for 1 to 2 minutes to lightly toast it.
3. Add the vegetable broth and salt, and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender.
5. Remove the pot from heat and let it sit, covered, for 5 minutes.
6. Fluff the rice with a fork, then stir in the lime juice, lime zest, and chopped cilantro.
7. Taste and adjust with more salt or lime juice as needed, then serve warm alongside the quesadillas.