Cilantro, Lime & Toasted Almond Rice
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This rice is incredibly flavorful, and also incredibly easy to make. Cooking rice stovetop can be stressful for some people. The key here is to keep the lid on the pot once you drop the water from a boil to a simmer, and don't be tempted to peak, even after you turn the heat off and let the rice sit once it's done cooking. If you notice a lot of steam or spitting water escaping from the lid of the pot while the rice is cooking, your heat is too high: reduce it slightly for the rest of the cook time.
While I serve this rice along side tacos, it also makes an amazing base for a rice bowl with all the taco fixings on top if that's more your thing!
Serves 6 as a side.
Ingredients
Directions
Preheat oven to 350 degrees. Place almonds on a baking sheet & toast at 350 for 10-12 minutes until light golden brown. Set aside to cool (you can also toast them in a pan stovetop!)
In a medium pot, add 1 1/2 cups rice, 3 cups water and 1 teaspoon kosher salt. Turn on burner to high, stir once, and bring to a boil uncovered.
When the water reaches a boil, reduce the heat to low / simmer, cover the pot, and simmer undisturbed for 15 minutes. Use this time to prep your toppings. If at any time you see a lot of steam and any spitting water escaping from your pot, you need to turn the heat down a bit. After 15 minutes, turn off heat, and let the pot of rice sit covered for 15 more minutes.
Once the pot of rice has been resting for 15 minutes, remove the lid and fluff the rice gently with a fork.
Add all other ingredients to the pot (reserving a small handful each of cilantro & scallions). Stir gently with a spatula or wooden spoon to combine (don't over stir or the rice will get mushy). Taste for seasoning and add another pinch of kosher salt if needed.
Transfer rice to a serving bowl (or serve it right out of the pot!), top with the reserved cilantro and scallion, and serve!
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