Print This Recipe Written by Chacha on Jun 23rd, 2012 in Cilantro, Gluten Free, Latin, Lime, Onions, Rice, Side Dishes | No Comments

Servings: 3 to 4


  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, smashed, peeled and finely chopped
  • 1 cup raw long-grain white rice (preferably not converted)
  • 1 1/2 cup chicken stock (preferably homemade)
  • Zest of 1 lime
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons freshly squeezed lime juice, for serving
  • 1/2 cup chopped fresh cilantro, leaves only, for serving


In a medium saucepan with a tight fitting lid, heat the butter and oil over medium heat.

Add the rice and stir to incorporate the oil and butter well into the rice. Brown until the rice is golden, about 5 minutes. Add onion and garlic and cook until onions are tender, about 5 minutes.

Add the chicken stock and lime zest. Mix well. Taste and add extra salt and black pepper, only if required. Bring to a boil. Cover (Note: If the lid does not fit tightly, wrap the lid tightly with a kitchen towel.) Reduce the heat to the lowest possible setting and cook for 20 minutes, shaking the pan from time to time so that it does not stick. Do not remove the cover while the rice is cooking.

Remove the rice from the heat. Remove the lid. Add lime juice and cilantro. Use a large folk to turn rice over carefully from the bottom to distribute the flavors evenly. Transfer to a serving bowl and serve.


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