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This recipe comes from our good friends, Judith Dunbar Hines and Rick Delby, at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City of Chicago.
Heat oil in a large saucepan over medium heat. Add the garlic and sauté until golden, about 1 minute. Add rice and cook, stirring for 2 minutes. Add the broth and lime juice, plus 3/4 teaspoon salt and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Turn off heat, let stand tightly covered another 10 minutes. Meanwhile, mix the chopped herbs with the lime peel. When ready to serve, toss together with the rice using a fork to mix well. Taste and add salt if necessary.
For a Mediterranean/Greek version, substitute as follows: Omit the cilantro. Use oregano, not marjoram. Substitute lemon juice and peel for the lime.
This recipe was provided by The Spice House.