In a medium frying pan over medium heat melt the butter and add in the onion and garlic. Stir occasionally and cook for 2-3 minutes. Add in rice and stir for 30 seconds.
Add in the seasonings and chicken broth and let it come to a simmer. Cover and cook for 15-20 minutes. DO NOT lift the lid while the rice is cooking.
Once the rice is cooked, fluff with a fork and add in the lime zest, lime juice and chopped cilantro. Give it a nice stir and serve warm!
What is the best water to rice ratio for Jasmine rice?
1 cup of rice: 1 1/2 cups water or broth. This will yield 3 cups of cooked rice.
For drier rice, use 1/4 cup less water.
For moister rice, use 1/4 cup more water.
Where is Jasmine rice from and how is it different than Basmati?
Jasmine rice is originally from Thailand.
This is a long grain variety of rice that has a subtle floral aroma and a soft, sticky texture when cooked. The amylopectin in Jasmine rice gives it a clingy texture and makes it ideal for gently piling into a rice bowl!
How to store Cilantro lime rice
If all of your rice doesn’t get eaten, cool any cooked rice as quickly as possible – ideally within one hour. Store in an air tight container in the fridge.
Try not to keep rice in the refrigerator for more than one day before reheating. When you reheat rice, make sure it’s steaming hot all the way through.
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