Authentic Cilantro Lime Rice

Add the rice, water, 1 tablespoon olive oil, and salt to a pot. Bring it to a boil, reduce the heat to low, cover with a lid, and simmer for 20 minutes. When the rice is cooked, turn off the heat and remove the lid to allow any excess moisture to evaporate for about 10 minutes. If using leftover rice, microwave it to heat it up.

Grab a large cutting board and, while the rice cooks, chop the cilantro (stems and all) and grate the garlic. You'll want to have these handy when you're about to add them to the rice, since the process goes fast!

Zest one lime and juice the 2 limes into a small bowl. Set these ingredients on the counter close to the stove.

Heat a large non-stick pan or skillet with sides over medium heat. Once hot, add the 2 tablespoons of olive oil. Add the grated garlic on top of the oil and stir it for 10 to 15 seconds, just enough to toast it but not burn it.

Add the cooked rice to the pan, and using a wooden spatula, break it up so it covers most of the bottom of the pan while mixing it with the garlic. Reduce the heat to the lowest setting. This helps evaporate excess moisture.

Sprinkle the lime zest and chopped cilantro over the rice, and drizzle the lime juice all around the pan. Working quickly, give everything a good toss to combine, and turn off the heat. If the rice feels too moist, let it sit there for 5 minutes to allow the moisture to evaporate.

Serve warm. Once cooled, transfer leftovers into an air-tight container and refrigerate for up to 3 days. Freeze in 1/2 cup servings for future meals for up to 3 months.