An easy-to-follow, delicious recipe as a complement to Mexican food!
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups long-grain rice
- Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
- 4 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- Chopped fresh cilantro, for garnish
- Heat the oil in a large skillet over medium heat.
- Add the garlic and onions and cook for 3 to 4 minutes until softened.
- Reduce the heat to low and add the rice.
- Cook rice for 3 minutes, stirring constantly to make sure the rice doesn’t burn.
- Add the zest of two limes.
- Juice two limes into a liquid measuring cup. Add the chicken broth to the lime juice until you have a total of 4 cups of liquid.
- Add the liquid to the rice along with the salt.
- Raise the heat to medium and bring to a boil.
- Once boiling, reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. The rice shouldn’t be sticky.
- Just before serving, stir chopped cilantro and more lime juice to taste or garnish with lime wedges.
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