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Cinco de Mayo: Zesty Lime Rice

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• 1 Tbsp olive oil
  
• 3 cloves garlic, minced
  
• 1 large onion, chopped
  
• 2 cups long-grain rice
  
• 4 cups low-sodium chicken or vegetable broth
  
• 1 tsp kosher salt
  
• Juice and zest of 3 limes (about 1/4 cup lime juice)
  






Instructions



1. Heat the oil in a medium pan over medium-high heat. Add the garlic and onion. Stir them around and cook them for 3 to 4 minutes, until the onion starts to soften.
   
   
2. Reduce the heat to low and pour in the rice. Stir it around and let it cook for about 2 minutes. Don't let it burn.
   
   
3. Stir in the broth and salt, then add the lime juice and half the lime zest. Cover the pan and cook the rice for 20 to 25 minutes, until tender. Stir it once or twice during cooking to keep it from sticking to the pot. Sprinkle on the rest of the lime zest, and stir to combine.
   
   Makes 8 to 12 servings.