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Lime-Scented Rice

Scott Phillips

Servings: 4

A little fresh lime zest and juice elevate your typical rice pilaf. Try it with salmon or grilled steak.


  • 1 Tbs. olive oil
  • 1 Tbs. minced shallot
  • 1 medium clove garlic, minced
  • 1 cup white long grain rice
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. fresh lime juice
  • 1 Tbs. finely grated lime zest

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 0
  • Sodium (mg): 290
  • Carbohydrates (g): 42
  • Fiber (g): 1
  • Protein (g): 4


  • In a 3-quart saucepan, heat the olive oil, shallot, and garlic over high heat until lightly browned, about 1 minute. Stir in the rice, 1 tsp. salt, and 1/4 tsp. pepper. Add 2 cups water and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender and has absorbed the water, 15 to 20 minutes. With a fork, immediately fluff in the lime juice and zest, cover, and let sit for a few minutes. Season to taste with salt and pepper and serve.


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Reviews (1 review)

  • unclemorti | 12/20/2015

    So enjoyable I could not stop eating. I served as a side with fish tagine.

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