Add the rice, garlic and olive oil to a large pot and toast for 3-4 minutes.
Add in the water and salt and stir to mix. Bring to a boil.
Reduce heat to low, cover, and let simmer for 15 minutes.
Remove the lid and let finish cooking uncovered for 5 minutes so it does not get mushy. (see notes)
When all liquid is absorbed, turn off the heat and fluff with a fork. Stir in the finely chopped cilantro, lime juice and red pepper flakes if desired.
Once prepared, this cilantro lime rice will keep in the fridge for 5 days.
This recipe can be frozen, it will keep in the freezer for 1 month. Let cool completely before freezing.
To chop the cilantro, you can either use a regular knife and finely chop, or add the cilantro to a food processor and pulse until it is in fine pieces.
During the final 5 minutes of cooking, I suggest removing the lid so the rice doesn't get mushy. If it is still tender once all of the liquid is absorbed, put the lid back on and let it steam to finish cooking.
Be sure to use long grain rice for this recipe. Either jasmine or basmati rice work well. Basmati rice takes slightly longer to cook, so let simmer for 20 minutes before removing the lid if you choose that type of rice.
Serving: 1bowl | Calories: 271kcal | Carbohydrates: 50g | Protein: 4.6g | Fat: 5.2g | Fiber: 1.1g