I’ll keep this brief: This rice is so, so versatile. I’ve served it with fajitas, alongside enchiladas, with Chinese dumplings, and with Thai chicken. The flavors are fresh and unique, but work well with half the meals I make. If you’re in a hurry, or you’re bone tired, toss some chicken thighs with Goya Adobo seasoning, roast them, and throw this in the rice cooker. About twenty minutes later, the chicken and the rice are done, and you have a reasonably healthy meal with almost no effort.
You will need:
3/4 c. basmati rice
3/4 c. + 1 tbsp. water
1 tsp. olive oil
Juice of 1 lime
2 tbsp. fresh chopped cilantro
Add the rice, water, and oil to the pot. Stir, and turn the pot on. When ready to serve, stir in lime and cilantro, and serve immediately.
In a small saucepan, heat oil over medium heat. Add rice and cook about two minutes, stirring constantly. Add water and bring to a boil. When boiling, cover and reduce heat to low. Cook about 15 minutes (and this is so approximate). When done, stir in lime juice and cilantro, and serve.