White rice. Blah. That’s how I used to feel about it at least. Then I discovered that it doesn’t have to be that way. There are many ways to make white rice more interesting. This recipe is always a crowd pleaser. I made this at my friend Pam’s birthday party and everyone RAVED about it. Well, they probably just told me it was good, but at that time I had already had several glasses of sangria, so I felt like a superstar for making it.
What you need:
1 cup – Basmati rice
2 cups of chicken stock *see note in directions
1/2 cup chopped cilantro
2 tablespoons of olive oil
1 teaspoon of salt
Note: Please follow the cooking time directed on your rice. In addition, replace the amount of water in your rice instructions, with chicken stock. In the case for the basmati rice I use, it is 1 cup of rice, 2 cups of chicken stock, cooked for 15-20 minutes.
Begin by heating about 2 tablespoons of olive oil over medium heat. Once hot, add the rice and stir. Cook for about 2 minutes stirring occasionally. Next, add the chicken stock and bring to a boil. Once boiling reduce to a simmer and cook for the time listed on the package.
Meanwhile, while the rice is cooking, zest 1 lime. After zesting, juice both limes.
Once the rice is done and the chicken stock is absorbed, remove rice from heat. Add the lime zest, lime juice, salt, and cilantro and fluff. Transfer to a serving dish and enjoy.
*****If you want to make this dish for a vegetarian, replace chicken stock with vegetable stock.