BVC Eats: Cilantro rice

This is so fresh-tasting, it’s hard to believe it has any calories in it.

There are calories in it.

Make a pot of basmati rice:

1 cup rice
2 cups stock (you can use the remaining fish stock from the Brazilian fish stew recipe elsewhere on this blog)
½ serrano pepper, seeded, and de-pithed

Bring all that to a boil and cook covered on low heat for 15 minutes. Remove the serrano pepper. Let the rice sit covered while you prepare:

Juice and zest of one fresh lime
Half a bunch of minced cilantro tops
2 to 4 scallions, whites and greens, minced
1 fat clove of garlic, smashed finely
1 T olive oil

Stir all that into the rice. This gets spicier over time, especially because the last-added flavorings are not toned down by cooking. If you find them too much, try sauteing all but the lime in the olive oil for a few minutes, then add to the rice with the lime juice and zest.