Recipe information
Yield
Makes 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
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.
