1 ¼ cups rice, long grain white rice or jasmine rice works best
2 ¼ cups low-sodium chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Juice and zest of 1 large lime
2 tablespoons chopped cilantro
¼ teaspoon ground cumin
In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes.
Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes.
Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.
Recipe and image from Mel's Kitchen Cafe
