Fluffy long-grain rice gets steamed to perfection, then brightened with fresh lime zest and juice for a real citrus punch. A generous handful of chopped cilantro folds through at the end, giving every bite that classic fresh, herby lift. A touch of olive oil in the cooking liquid keeps the grains light and separate rather than sticky or gummy. This one comes together in under half an hour and works as an easy side for grain bowls, tacos, or anything that needs a zesty, fragrant base. It's a simple, reliable dish to keep in a plant-based rotation whenever you want rice that tastes like more than an afterthought.
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Rinse the rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds. Drain well.
Combine the rinsed rice, water, olive oil, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly, and cook until all the water is absorbed and the rice is tender, about 15 minutes.
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