Prep 10 mins
Cook 30 mins
This recipe is from Ree Drummond / The Pioneer Woman's new holiday cookbook. It is on Food Network too but using canola oil instead. It is a great side dish for Cinco De Mayo, mexican night, or any night served alongside tacos, burritos, enchiladas, steak, chicken or anytime you need a great rice side dish. It has strong but fresh lime flavor so be advised. It is so good. Enjoy! ChefDLH
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 large onion, chopped
- 2 cups long-grain rice
- 1 teaspoon kosher salt
- 4 cups chicken broth (low sodium) or 4 cups vegetable broth (low sodium)
- 3 limes, juice of (1/4 cup)
- 2 limes, zest of (halved)
- chopped fresh cilantro, for garnish (optional)
- Heat the oil in a medium pan over medium high heat. Add the garlic and onions and stir around and cook until onions start to soften about 3 to 4 minutes. Reduce the heat to low and add the rice. Cook over a low heat for 2 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and salt. Then add the juice and half the lime zest of 3 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 20 to 25 minutes or until the rice is done and tender. Stir it once or twice to keep it from sticking to the pot. Add more liquid if needed. The rice shouldn't be sticky. Just before serving, sprinkle the rest of the lime zest. Stir to combine and serve.
- Optional top with a half a cup chopped cilantro.