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  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 cup long-grain white rice
  • 2 cups reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • Grated rind and juice of 1 lime
  • 1/2 cup chopped cilantro


  1. Heat oil in a saucepan over medium heat. Add rice; stir to coat.
  2. Add broth and salt; increase heat and bring to a boil. Stir once.
  3. Reduce heat to medium-low; cover and cook 20 minutes. Remove from heat and let stand 10 minutes.
  4. Fluff rice with a fork and stir in lime rind, juice and cilantro.
Recipe by Anne E. Stewart.

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The recipe was originally published as Cilantro Lime Rice on

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