Lime Rice

A simple Mexican side dish, great for sopping up sauces or mixing with beans from the Bean and Corn Stuffed Poblanos we made for this year’s Mexican GP. The lime zest and juice makes the rice surprisingly refreshing and great with rice dishes.

Lime Rice

1 tablespoon unsalted butter
1 ½ cups long-grain white rice, rinsed
2 ¼ cups water
1 teaspoon salt, plus more to taste as needed
1 teaspoon grated lime zest plus 2 tablespoons juice

1. Melt butter in a large saucepan over medium heat. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes. Stir in water and 1 teaspoon salt and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, 16-20 minutes.

2. Off heat, lay clean folded dish towel underneath lid and let rice sit for 10 minutes. Add lime zest and juice, fluff rice with a fork to incorporate. Season with salt to taste.

From America’s Test Kitchen: The Best Mexican Recipes