Cilantro Lime Rice



2 tablespoons olive oil
1/2 cup chopped red onion
1-2 jalapenos, chopped, seeded & deveined (optional)
3 cloves garlic, minced
1 teaspoon ground cumin
1 1/2 cups long grained rice, rinsed & drained
3 cups low sodium chicken broth (may sub vegetable broth)
1 14.5 oz. can black beans, rinsed & drained (optional)
3 tablespoons mild diced green chilies (from 4 oz. can green chilies)
Freshly cracked salt & pepper to taste
1-2 tablespoons butter (optional)
1/2 cup loosely packed cilantro, chopped
2 tablespoon lime juice

(Stove Top Directions)

Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add red onions & jalapenos saute 3-5 minutes or until tender.

Add garlic & cumin & saute 30 more seconds (adding more oil beforehand if necessary). Add rice & saute for a few seconds. Add beans, green chilies & chicken broth & bring to a boil.

Reduce heat to low (dial should be a little above lowest setting) & simmer, covered, for approximately 20 minutes or until rice is tender, stirring at 15 minutes.

Remove from heat & let sit, covered, for 5 minutes. Stir in butter to melt (optional) & season with salt & pepper to taste. Stir in lime juice & cilantro.


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