Tex-Mex Rice
- 1 Cup converted rice
- 1 tsp. butter
- 3 cloves garlic, minced
- 1 tsp. lime zest
- 1/4 Cup water
- 1 15oz. can chicken broth
- 2 Tbsp. lime juice
- 4 Tbsp. fresh cilantro
- 2 tsp. sugar
Saute garlic in butter. Add rice, zest, water and broth. Bring to boil, cover and cook 15-20 minutes until done. Meanwhile combine remaining ingredients in small bowl. Add to rice. Serve warm.
1 comments:
I had this at a friend's house this weekend. I'm going to try it in my rice cooker with my "regular" (read: calrose) rice. I'll saute the garlic and then add that to the zest, water and broth in the rice cooker (I'm going to do 3 C rice to 4 C liquid so I will X everything by 3 - keeping the liquid to 4C total).
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