Ingredients

• 1 cup long grain white rice
• 1 ¾ cups water
• 2 tablespoons oil, divided
• 1 teaspoon salt, plus more to taste
• 2 tablespoons lime juice (from 1 lime)
• ½ cup finely chopped fresh cilantro

Instructions

1. Pour the water into a medium pot and bring it to a rolling boil. Add the rice, 1 tablespoon of oil, and 1 teaspoon of salt. Stir, then allow the mixture to return to a boil.
2. Reduce the heat to low, cover the pot, and let the rice simmer for 20–25 minutes, until tender and the liquid is absorbed. Remove the lid and let the rice rest for 5 minutes.
3. Use a fork to fluff the rice. Stir in the remaining tablespoon of oil, the lime juice, and the chopped cilantro. Set aside until ready to serve.

• Make Ahead: Best served fresh, but can be prepared 1–2 days ahead. For the best flavor and color, wait to add the cilantro until after reheating.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 3–4 months. Thaw completely before reheating.
• Reheating: Warm the rice in a skillet over medium-low heat with a small amount of oil, stirring often, for 4–5 minutes.