2 Cups Low Sodium Chicken Stock
1 Cup Jasmine Rice, Uncooked
1 Large Lime, Zested and Juiced (or 2 small)
2 Cloves Garlic – Crushed
2 TBS Butter, cut into small cubes
1 Pinch of Crushed Red Pepper
1 large handful of FRESH Cilantro (Must be fresh or frozen, no dried) chopped
Salt and Pepper to taste
NOTES: I used 1/2 of a lime. I use a whole lime and zest in a recipe that uses 2 1/2 c of rice, so this seemed like a lot. Also, as I said in another recipe, my husband doesn’t love a strong garlic flavor, so I used 1 clove.
RATING: 4 stars!
This is really good!! Both of us loved it! I am very glad I used half the lime and garlic – there was a nice flavor of both, but all the flavors had a chance to meld, rather than one being dominant. I love rice for breakfast, so we’ll see how it is leftover. I’ll definitely be making this again! (And I love cilantro, so there’s that!)
UPDATE: I made a really delicious lunch with heated leftover rice, a half avocado sliced, and a runny-yolk egg on top.You could add cheese, ground beef, diced tomatoes, jalapenos, scallions… Excellent leftovers!