1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Pick cilantro leaves from stems; roughly chop leaves.
In a small pot, combine rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until step 5.