Lime-Cilantro Rice with Charred Tomatoes and Crispy Shallots
Ingredients
- 1½ cupslong-grain white rice
- 2¾ cupswater
- ·kosher salt
- 1 pintcherry tomatoes
- 2 mediumshallot
- 4 tablespoonolive oil
- 2lime
- ½ cupcilantro
- 2 clovesgarlic
- ¼ teaspoonred pepper flakes
Prep
- 01
Halve 1 pint cherry tomatoes
- 02
Slice 2 medium shallots into thin rings
- 03
Mince 2 cloves garlic
- 04
Chop 1/2 cup cilantro leaves
Method
- 01
Bring 2 3/4 cups water to a boil in a medium saucepan with 1 teaspoon salt. Add 1 1/2 cups rice, stir once, reduce heat to low, cover, and cook for 18 minutes until the water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
- 02
While the rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the halved cherry tomatoes cut-side down and cook without stirring for 3 to 4 minutes until they begin to char. Toss and cook another 2 minutes. Transfer to a plate.
- 03
In the same skillet, add 2 tablespoons olive oil over medium-high heat. Add the crispy shallots and cook, stirring often, for 4 to 5 minutes until golden and crispy. Season with a pinch of salt and transfer to a paper-towel-lined plate.
- 04
Fluff the rice with a fork. Stir in the minced garlic, juice of 2 limes, 1/4 teaspoon red pepper flakes, and 1/2 cup chopped cilantro. Taste and adjust salt as needed.
- 05
Transfer rice to a serving bowl or platter. Top with charred tomatoes and crispy shallots. Drizzle any pan juices over the top and serve immediately.
Spice Tips
For gentle warmth, the 1/4 teaspoon red pepper flakes adds a subtle tingle. If you like more heat, increase to 1/2 teaspoon. For smokiness, swap half the red pepper flakes for smoked paprika. A splash of fish sauce or soy sauce in place of some of the lime juice deepens umami if you have it on hand.