This is a very nice and tasty rice for salads, burritos or just a side dish. Even if you do not like cilantro or think lime is too fragrant, this dish will surprise you by its pleasant, bright and cheery flavor.
| 2 cups | long-grain rice | |
| 2-3 tbsp | vegetable oil | |
| 3 cups | chicken stock | |
| 1 cup | water | |
| 2-3 | limes | |
| bunch | cilantro |
1. Using a pair of scissors, collect leaves from about ¼ to ½ the cilantro from the bunch you bought at the store. You don’t need to be especially accurate, but the fewer coarse stems the better. Chop well (but don’t mince). Set aside.
2. Use a microplane to remove the zest of 2 limes. Put the zest into a large bowl or pitcher with the chicken stock. Roll the limes between your palm and a cutting board, then cut in half and squeeze out the juice by placing the lime halves one at a time between the handles of tongs (or use your hands if you’re strong enough). Fill the bowl or pitcher of stock, zest and juice up with water to make 4 cups and microwave on high for 6 minutes.
3. Meanwhile, place oil in a deep pan with a good lid that keeps in vapor. Heat to hot and pour in rice to sauté until pearly, but don’t let too many grains begin to brown.
4. With rice sautéd, stir in the cilantro and immediately pour the hot liquid into the pan and stir. Bring to a boil and cover. Drop heat to simmer for 15 minutes. If your cook top won’t safely simmer the rice without burning it (my new cook top gets low enough; my old one did not), consider placing the pot into a 350° oven for the same time.
5. Uncover rice, fluff and serve.