Cilantro Lime Rice
 This easy cilantro lime rice goes with just about anything, from grilled meats to saucy curries. Ingredients 2 tablespoons vegetable oil ⅓ cup minced yellow onion, from 1 small onion 1 clove garlic, minced 1½ cups basmati rice 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon lime juice, from 1 lime 1 tablespoon unsalted butter ¼ cup finely chopped fresh cilantro 2 tablespoons vegetable oil ⅓ cup minced yellow onion, from 1 small onion 1 clove garlic, minced 1½ cups basmati rice 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon lime juice, from 1 lime 1 tablespoon unsalted butter ¼ cup finely chopped fresh cilantro Instructions In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; lower the heat if necessary. Add the garlic and rice and sauté for 2 to 3 minutes, until toasty and fragrant. Add 2½ cups water, along with the salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, until the rice is tender and the water is absorbed. Taste the rice; if it is still a bit firm, add a few more tablespoons of water and cook a few minutes more. Off the heat, add the lime juice, butter, and cilantro; then mix and fluff the rice with a fork. Taste and adjust the seasoning if necessary. Make-Ahead/Freezing Instructions: The rice can be made up to 4 days ahead of time or frozen for up to 3 months. Simply prepare the rice as instructed and let it cool to room temperature before storing it in an airtight container. When you're ready to serve, thaw overnight if necessary and reheat in the microwave. If necessary, you can add a splash of water to help loosen it up and bring back its freshness. In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; lower the heat if necessary. Add the garlic and rice and sauté for 2 to 3 minutes, until toasty and fragrant. Add 2½ cups water, along with the salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, until the rice is tender and the water is absorbed. Taste the rice; if it is still a bit firm, add a few more tablespoons of water and cook a few minutes more. Off the heat, add the lime juice, butter, and cilantro; then mix and fluff the rice with a fork. Taste and adjust the seasoning if necessary. Make-Ahead/Freezing Instructions: The rice can be made up to 4 days ahead of time or frozen for up to 3 months. Simply prepare the rice as instructed and let it cool to room temperature before storing it in an airtight container. When you're ready to serve, thaw overnight if necessary and reheat in the microwave. If necessary, you can add a splash of water to help loosen it up and bring back its freshness. Nutrition Information Powered by Per serving (4 servings) Calories: 349 Fat: 10 g Saturated fat: 2 g Carbohydrates: 57 g Sugar: 1 g Fiber: 1 g Protein: 5 g Sodium: 230 mg Cholesterol: 8 mg Per serving (4 servings) Calories: 349 Fat: 10 g Saturated fat: 2 g Carbohydrates: 57 g Sugar: 1 g Fiber: 1 g Protein: 5 g Sodium: 230 mg Cholesterol: 8 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.