1 c. long-grain white rice
1/2 c. fresh cilantro
2 T. fresh lime juice
1 T. olive oil
1 garlic clove
In a medium saucepan, bring 1 1/2 c. water to a boil. Add rice and 1/4 t. salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16-18 minutes.
Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic and 2 T. water; blend until smooth. Stir into cooked rice, and fluff with a fork.
(You can make this with left-over rice easily as well. Just warm up your rice and add in the mix. I just mix it with a whisk and use really finely chopped cilantro and minced garlic. I eat this alone as a side or add it into Mexican salads, quesadillas, or tacos.)