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Categories:Viewed: 103 - Published at: 5 years ago
Ingredients
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups long-grain rice
- 1 teaspoon kosher salt
- 3 to 4 cups low-sodium chicken broth
- Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
- Chopped fresh cilantro, for garnish
Method
- Heat the oil in a large skillet over medium heat.
- Add the garlic and onions and cook for 3 to 4 minutes.
- Reduce the heat to low and add the rice and salt.
- Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn.
- Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil.
- Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done.
- Add more liquid as needed.
- The rice shouldn't be sticky.
- Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
