2 Tb. Butter pepper to taste 1 ¼ cup rice (I used long grain) juice and zest from 1 large or 2 small limes 2 ¼ cups chicken broth 2 Tbsp. chopped cilantro ¾ tsp. salt ¼ tsp. cumin
Heat 2 tbsp oil in a large saucepan; add rice, garlic, and cilantro. Saute for 3-5 min. Transfer to rice cooker or leave in pot. Add 5-6 cups water and lime juice. Reduce heat to low and cook 20-25 min. Let stand 5 min before serving.
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