2 cups water

1 teaspoon kosher salt

1 large lime

1. Rinse 1 cup long-grain white rice in a fine-mesh strainer under cold water until the water runs clear, about 45 seconds. Shake off the excess water and set aside.

2. Finely chop the tender stems and leaves from 1 bunch fresh cilantro until you have 1 cup.

3. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the rice and cook, stirring constantly, until lightly golden-brown and aromatic, 3 to 4 minutes. Add 2 cups water, 1/2 cup of the cilantro, and 1 teaspoon kosher salt. Stir to combine and bring to a boil over high heat.

3. Cover the saucepan and reduce the heat to low, and cook for 20 minutes. Remove the saucepan from the heat and let the rice steam, still covered, for 10 minutes. Meanwhile, juice 1 large lime until you have 2 tablespoons.

4. Uncover and fluff the rice with a fork. Add the remaining cilantro and lime juice and stir to combine. Taste and season with more kosher salt and/or lime juice as needed.

Recipe notes: Refrigerate leftovers in an airtight container for up to one week and or freeze for up to one month.

(Sahara Bohoskey is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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