Instructions

• In a medium saucepan, heat 2 tablespoons coconut oil (or extra-virgin olive oil) over medium-high heat until shimmering.
• Add 1 cup rinsed and well-drained long-grain rice and stir to coat the grains in oil. Cook, stirring frequently, until the rice starts to turn lightly golden, about 3–5 minutes.
• Add 1 minced garlic clove and stir for 30–60 seconds, until fragrant but not browned.
• Pour in 1 1/2 cups filtered water and add 1/2 teaspoon fine sea salt. Increase heat just until the liquid comes to a gentle simmer.
• Reduce the heat to low, cover the saucepan, and simmer gently until the water is absorbed and the rice is tender, about 18 minutes.
• Remove the pan from the heat and keep it covered; let the rice rest for 10 minutes.
• Remove the lid, fluff the rice with a fork, and transfer to a serving bowl. Add the zest of 1 lime, 1 tablespoon lime juice, and 1/2 cup (loosely packed) finely chopped cilantro. Toss gently to combine.
• Taste and adjust seasoning, adding more lime juice and/or salt as desired.