This pairs well with the Cuban Pork recipe I posted, but we also eat it with pretty much anything the goes well with rice. It's the only rice we really eat anymore, even with Asian inspired dishes! Enjoy!!
**you'll need a zester
Ingredients:
- 1.5 cups of Jasmine rice
- 3 cups chicken broth
- 1 tsp vegetable oil
- 1/2 TBSP butter
- 1/2 yellow onion, chopped (if you're making black beans with this, you'll use the other half)
- 2 limes, zest and juice
- 1-2 TBSP cilantro, chopped fine (you can use dried cilantro if you prefer)
- salt and pepper, to taste
In a large saucepan heat the oil over high heat, then add the onion. Let it cook for a few minutes until soft and some pieces become crisp.
Add the rice and cook until it begins to become toasted. Add the butter.
Stir in the chicken broth and bring to a boil.
Once boiling, cover and reduce heat to low and simmer 15 minutes. The rice should be fluffy and still have extra moisture.
Remove from the heat and add the lime juice, zest, cilantro, salt and pepper then cover again and let it sit for 3-5 minutes.
Stir rice and serve immediately.
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