8 servings cilantro leaves fresh chopped for garnish
3 cloves garlic minced
3 juice of lime for garnish hold back juice of 1 lime
1 teaspoon kosher salt
3 cups chicken broth low-sodium
1 large onion chopped
2 cups rice long-grain
Equipment
frying pan
Directions
Watch how to make this recipe.
Heat the oil in a large skillet over medium heat.
Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn.
Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done.
Add more liquid as needed. The rice shouldn't be sticky.
Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
