Ingredients
1 tablespoon olive oil
1/2 cup minced onion
1 jalapeno chile, seeded and minced
1 cup long-grain white rice
1 teaspoon coarse salt
3/4 cup packed fresh cilantro, leaves and thin stems only, chopped
2 tablespoons freshly squeezed lime juice
2 scallions, green part only, thinly sliced
2 tomatoes, seeded and chopped
Preparation
Heat olive oil in a medium saucepan over medium-high heat. Add onion and jalapeno; cook, stirring, until soft and translucent, about 2 minutes. Add rice and cook, stirring, until lightly toasted, about 1 minute.
Add 1 3/4 cups water and salt; bring to a boil. Immediately reduce to a low simmer. Cover and let cook until liquid is absorbed, about 15 minutes.
Meanwhile, place cilantro, lime juice, and scallions in a small bowl; stir until well combined. When rice is tender and liquid is absorbed, transfer cilantro mixture to skillet with rice; stir to combine. Top with tomatoes and serve immediately.
