Chipotle-style cilantro-lime rice with a garlic twist

• 300 g jasmine rice
• 420 ml water
• 2 tbs extra virgin olive oil
• 2 garlic clovesminced
• 2 lime
• 15 g fresh cilantroroughly chopped, stems and leaves
• ¾ tsp fine sea salt

1. 1

   Rinse the rice in a fine mesh strainer under cold running water for about 30 seconds, swirling with your hand, until the water runs mostly clear. This removes excess starch and keeps the grains fluffy instead of gummy.

   Tip: Don't skip the rinse — it's the difference between sticky clumps and perfectly separate grains.

2. 2

   Add the rinsed rice, water, and 0.5 tsp of the salt to a medium saucepan. Bring to a boil over high heat, then immediately reduce to the lowest heat setting. Cover with a tight-fitting lid and cook for 12 minutes without lifting the lid.

   Tip: Resist the urge to peek — the steam does the work. If your lid isn't tight, place a clean kitchen towel between the pot and lid.

3. 3

   While the rice cooks, zest both limes with a microplane (you want about 2 tsp of zest), then juice them — you should get about 60 ml of juice. Roughly chop the cilantro, using both the tender stems and leaves for maximum flavor.

4. 4

   In the last 2 minutes of the rice cooking time, warm the olive oil in a small corner of the stove (or a tiny pan) over low heat. Add the minced garlic and cook gently for about 60 seconds until fragrant and just barely golden — not browned. Pull it off the heat immediately. The garlic-infused oil is your secret weapon.

   Tip: Low and slow on the garlic — burnt garlic is bitter and will ruin the fresh vibe of this dish.

5. 5

   Once the 12 minutes are up, remove the saucepan from heat and let it sit, still covered, for 3 minutes. Then uncover and fluff the rice with a fork, breaking up any clumps.

6. 6

   Drizzle the garlic-infused oil over the fluffed rice, then add the lime juice, lime zest, remaining 0.25 tsp salt, and chopped cilantro. Fold everything together gently with the fork until the rice is evenly coated and speckled with green. Taste and add more lime juice or salt if needed.

   Tip: Fold gently — stirring aggressively will break the grains and make the rice mushy. The rice should look loose, fluffy, and bright.

• medium saucepan (2-liter (2-quart))
• fine mesh strainer
• cutting board
• chef's knife
• microplane zester

Per serving

Nutritional values are estimates only.