Cilantro Lime Rice

Alyson Stringer Steakley (originally from Cheri Clotiaux Stringer)

Servings: 4-6

This is a wonderful side dish for summer dinners — fajitas, tacos, fish, grilled chicken, etc. I challenge you to only eat one serving though — this is addicting stuff! Kelly Smith Howard served a version of this at the 2009 WOW, but this version, with a few tweaks, was developed by my mom and served at the Stringer 4th of July Fireworks Party. (July 2010)

1 Tbsp olive oil
1 cup basmati rice
1 1/2 cups chicken broth
3-4 cloves garlic, minced
2 Tbsp fresh lime juice
Zest from one lime
1/2 cup cilantro, chopped
1 tsp salt

Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions. 

When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

*If using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.

NOTE: I add the lime juice to the chicken broth so that I end up with 2 cups of liquid rather than the 1.5 cups called for in the recipe. I don’t measure the cilantro ... and use more!