Categories: Mexican, not tried, rice, side dish

Ingredients

• 1 teaspoon vegetable oil or butter
• 2 tsp. fresh cilantro
• 2/3 cup white basmati rice
• 1 cup water
• 1/2 teaspoon salt
• 1 Lime

Directions

1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.The source of this recipe is attributed to Chipolte’s Executive Chef (and CEO), Steve Ellis.

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