Ingredients
1 tablespoon butter (or olive oil)
3 cloves garlic, minced
1 large onion, chopped
2 cups jasmine rice
1 teaspoon kosher salt
½ teaspoon Cumin
¼ teaspoon Chili Powder
3 Cups low-sodium chicken (or veggie) broth
Juice of 2 limes
Chopped fresh cilantro
Directions
Heat the butter in a large sauce pan skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and cumin, chili powder and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 3 cups of the broth, lime juice and chopped cilantro and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes or until the rice is done.
3 Cups low-sodium chicken (or veggie) broth
Juice of 2 limes
Chopped fresh cilantro
Directions
Heat the butter in a large sauce pan skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and cumin, chili powder and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 3 cups of the broth, lime juice and chopped cilantro and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes or until the rice is done.
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