*Serves 4-6 as a side dish
1 tablespoons butter
1 1/4 cups rice (long grain white rice works best)
2 1/4 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 large lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin
In a skillet or medium saucepan, melt the butter and add the rice. stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.
Rachel found this recipe on melskitchencafe.com and made it when she was visiting Janelle and Dave. It passed the brother-in-law taste test, so we know that it is good.