tablespoon unsalted butter
tablespoon vegetable oil
tablespoon onion powder
bunch cilantro, stems and leaves separated, both finely chopped
cup long-grain white rice, such as jasmine or basmati
teaspoon kosher salt (Diamond Crystal), plus more to taste
large jalapeño, thinly sliced
Juice of 1/2 lime, plus more to taste
- Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
- Add 1 ½ cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
- Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.