There are lots of copy-cat recipes out there, but this is my fave for the rice. It is served at the bottom of a Cafe Rio salad and topped with many other delicious things that I will post at some later date. I also like this as a side dish for anything Mexican.
I used Basmati rice this time because it is what I had. It tasted great! I also made it the night before and reheated it on the stove. I added some chicken stock so that it wouldn't be too dry. It was de-lish!
CILANTRO LIME RICE
- 2 tablespoons butter
- 1 ¼ cup uncooked white rice
- juice and zest of 2 limes
- 2 ¼ cups chicken broth
- 2 tablespoons (or more) finely chopped cilantro
- ¾ teaspoon salt
- ¼ teaspoon cumin
- pepper to taste
In a skillet melt butter with rice.
Add the chicken broth and the rest of the ingredients.
Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
Source: The Girl Who Ate Everything