1 cup long-grain jasmine rice, rinsed well and drained
11/2 cups water
3 teaspoons extra-virgin olive oil, divided
1 small garlic clove, finely minced
2 scallions, finely chopped
1 teaspoon lime zest
1/4 to 1/2 teaspoon sea salt
11/2 tablespoons lime juice
1/2 cup finely chopped cilantro
pinch of red pepper flakes or 1/4 diced jalapeņo, optional
Directions
Combine the rice, water, and 1 teaspoon of olive oil in a medium saucepan. 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).
Uncover, fluff with a fork, then add the garlic, scallions, and lime zest and stir to combine. Let cool for 1 minute then add the remaining 2 teaspoons of olive oil, 1/4 teaspoon salt, lime juice, cilantro, and red pepper flakes or jalapeņo, if using. Stir to combine and season to taste.
