|
In a 3-quart saucepan, heat the olive oil, shallot, and garlic over high heat until lightly browned, about 1 minute. Stir in the rice, 1 tsp. salt, and 1/4 tsp. pepper. Add 2 cups water and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender and has absorbed the water, 15 to 20 minutes. With a fork, immediately fluff in the lime juice and zest, cover, and let sit for a few minutes. Season to taste with salt and pepper and serve.
nutrition information (per serving)-
Calories (kcal)- 220; Fat (g)- fat g 4; Fat Calories (kcal)- 35; Saturated Fat (g)- sat fat g 0.5; Protein (g)- protein g 4; Monounsaturated Fat (g)- 2.5; Carbohydrates (g)- carbs g 42; Polyunsaturated Fat (g)- 0; Sodium (mg)- sodium mg 290; Cholesterol (mg)- cholesterol mg 0; Fiber (g)- fiber g 1;
|
