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  • Writer's pictureTerri Windover

Lime Cilantro Rice with jalapeños

As you can see by many of my recipes, I love Mexican food. It's usually simple, filling and incredibly tasty. If you don't like heat you can omit the jalapeños. 


2 cups long grain rice

1 cup water

1 1/4 cups chicken broth

1/4 teaspoon salt

3 tablespoons melted unsalted butter

1 jalapeño, seeded and chopped. 

1/4 cup chopped cilantro leaves

4 tablespoons fresh lime juice

Instructions: Rinse the rice thoroughly with cold water and drain, repeat for 3-4 times until the water runs clear. Transfer the clean rice into the skillet and add 1 cup clean water, chicken broth, salt, butter and jalapeño to the rice. Cover the lid and cook on medium heat for 15 minutes, follow the instructions on the package. Turn off the heat, add the cilantro leaves and lime juice to the rice. Stir with a fork to loosen up the rice and mix well with the cilantro leaves and lime juice. Serve warm. 

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