- Yield : 4 to 6 servings
- Cook Time : 25m
- Ready In : 45m
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- 1 1/2 cups long-grain rice
- 3 tablespoons unsalted butter
- 2 cloves garlic, finely grated
- Kosher salt and freshly ground black pepper
- 1 bay leaf
- Zest and juice of 1 lime
- 1 cup loosely packed fresh cilantro leaves, roughly chopped
- 1/2 cup chopped scallions, white and green parts
- 1/4 cup toasted salted pepitas (hulled pumpkin seeds)
Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well.
Melt the butter in a medium saucepan over medium heat. Add the garlic; stir and cook until sizzling and golden, about 1 minute. Add the drained rice; stir to coat in the butter and garlic. Season with 1 teaspoon salt and a generous grinding of black pepper.
Add 3 cups water and the bay leaf. Bring to a boil, then reduce the heat to low so the liquid is just simmering. Cover and cook for 18 minutes. Let the rice rest off the heat for 5 minutes.
Remove the bay leaf and fluff the rice with a fork. Add the lime zest and juice, the cilantro and the scallions, and toss together. Top with the pepitas and serve.