Emerald Rice

This is from Ingrid Hoffman's Dimply Delicioso cookbook. Because you're using leftover cooked rice, its a really quick side dish to make. It looks beautiful and would be great for company. The cilantro flavor in the rice is so unexpected and is just the thing for a mexican menu.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 2  cups cooked long-grain rice
• 2  tablespoons unsalted butter, melted
• 1⁄4 cup  finely chopped fresh cilantro leaves
• 1⁄4 cup  finely chopped fresh flat-leaf parsley
• 1⁄2 teaspoon lime zest
• 1⁄4 cup  grated parmesan cheese
•  salt and pepper

Directions

1. Preheat your broiler to high.
2. Microwave the cooked rice on high until warmed through.
3. Place rice in a heat-proof casserole or baking dish and toss with butter, cilantro, parsley, lime zest and parmesan cheese.
4. Place dish under the broiler until the top is browned, 5 to 7 minutes. Watch carefully, ovens vary.
5. Season with salt and pepper and serve.