Cilantro Lime Rice for 6 Servings in 25 Min

Instructions:

1. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs perfectly clear. Drain thoroughly.
2. Heat the neutral oil in a medium heavy-bottomed saucepan over medium heat. Add the minced garlic cloves and cook for 30 seconds until the kitchen smells fragrant but the garlic hasn't browned.
3. Add the rinsed (and well drained) rice to the oil. Stir constantly for 2 minutes until the edges of the grains look translucent and smell slightly nutty.
4. Pour in the water and add 1 tsp of sea salt. Turn the heat to high and bring it to a rolling boil.
5. Once boiling, turn the heat down to the lowest setting and cover with a tight lid. Let it simmer for 18 to 20 minutes. Don't you dare lift that lid! You'll know it's done when all the water is absorbed and small steam holes appear on the surface.
6. Remove the pot from the heat. Let it sit, covered, for 10 minutes. Note: This allows the moisture to stabilize throughout the grain.
7. Remove the lid. Add 1 tbsp lime zest, 3 tbsp lime juice, 1/2 cup chopped cilantro, and 1/2 tsp cracked black pepper.
8. Use a fork to gently fold the ingredients together until the green herbs are evenly distributed and the rice looks glossy.
9. Taste and adjust. If it needs more punch, add a tiny extra squeeze of lime right before serving.