Authentic Cilantro Lime Rice

Cook the rice:

1. Add the rice, water, 1 tablespoon olive oil, and salt in 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 keep it covered.

Prep:

1. Grab a large cutting board and while the rice cooks, prep the ingredients. You'll want to have these handy when you're about to add it to the rice since the process goes fast! Use a garlic press or a microplane to grate the garlic cloves and set aside. You can also use 3 teaspoons of garlic paste.
2. Chop the cilantro, stems and all. Be generous, it's okay to add more, I recommend ½ cup chopped (about ½ bunch).
3. Zest one lime and juice all 3 limes into a small bowl. Set these ingredients on the counter close to the stove.

Turn it all into the best rice ever:

1. 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.
2. 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 low.
3. Sprinkle the lime zest over the rice, the cilantro, and the lime juice all around the pan. Working quickly, give everything a good toss to combine, and turn off the heat.

Serve & Store:

1. Serve warm. Once cooled, transfer leftovers into an air-tight container and refrigerate for up to 3 days. Freeze in ½ cup servings for future meals for up to 3 months.