Servings: 4 (click to scale)
Ingredients
- 1 1/4 cup vegetable broth
- 1 1/2 tsp olive oil
- 1 ea garlic clove minced
- 1/2 cup parboiled long-grain white rice
- 2 1/2 tsp fresh lime juice (about 1/2 lime)
- 1 Tbsp fresh cilantro chopped
- 2 1/2 tsp green onions sliced
- 2 1/2 tsp fresh parsley chopped
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Instructions
- Preheat oven to 350 F.
- In a small oven-safe saucepan or skillet, heat 3/4 tsp of oil over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the rice and cook for 1-2 minutes stirring frequently, until lightly toasted. Pour in the vegetable broth and stir to combine. Cover the pan tightly with a lid or aluminum foil and bake for 25-35 minutes or until the liquid has been absorbed and the rice is tender.
- Remove from the oven and let the rice rest, covered, for 5 minutes. Fluff gently with a fork.
- While the rice is resting, combine the lime juice, remaining 3/4 tsp of oil, cilantro, green onions, and parsley in a small blender or food processor.
- Blend until mostly smooth. (If needed, add 1-2 tsp of water to help it blend.) Fold the herb mixture into the warm rice until evenly combined.
- Taste and season with salt and pepper, if desired. Serve warm.
Nutrition
Calories: 128kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Sodium: 115mg | Fiber: 0.4g
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