Recipe information
Yield
6 Servings
Ingredients
1
1/2 cups uncooked long-grain white rice
3
cups low-salt chicken broth
2
tablespoons fresh lime juice
2
tablespoons vegetable oil
12
large garlic cloves, minced
3
/4 teaspoon salt
1
/4 cup chopped fresh cilantro
1
/4 cup chopped fresh Italian parsley
2
tablespoons chopped fresh mint
1
tablespoon chopped fresh marjoram
1
1/2 teaspoons grated lime peel
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Preparation
Step 1
Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Bring broth and lime juice to simmer in medium saucepan.
Step 2
Heat oil in large saucepan over medium heat. Add garlic; sauté until golden and sticky, about 1 minute. Add rice; stir 2 minutes. Add hot broth mixture and 3/4 teaspoon salt and bring to boil. Reduce heat to low; cover. Cook until rice is tender, about 25 minutes. Turn off heat; let stand, covered, 10 minutes. Add herbs and lime peel to rice; fluff with fork. Season with additional salt, if desired.