Ingredients

• 1 cup long-grain jasmine rice, rinsed well and drained

• 1½ cups water

• 3 teaspoons extra-virgin olive oil, divided

• 1 small garlic clove, finely minced

• 2 scallions, finely chopped

• 1 teaspoon lime zest

• ¼ to ½ teaspoon sea salt

• 1½ tablespoons fresh lime juice

• ½ cup finely chopped fresh cilantro

• Pinch of red pepper flakes or ¼ diced jalapeño, optional

Directions

1. Combine the rice, water, and 1 teaspoon of the olive oil in a medium saucepan with a lid. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on the package of your rice)

2. Uncover and fluff with a fork. Add the garlic, scallions, and lime zest and stir to combine.

3. Let cool for 1 minute, then add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes or jalapeño, if using. Stir to combine and season to taste.