April 8, 2008

Cafe Rio Rice

2 Tbsp butter
1 yellow onion, or 12 green onions, chopped
6 large garlic cloves, minced
8 chicken bouillon cubes
12 + sprigs cilantro, chopped
2 tsp cumin
2 Tbsp. lime juice
1 tsp. lime zest
8 cups water
4 cups rice

add butter, onions, garlic, and bouillon in a 5 quart pot over med-high heat. cook 5-6 minutes, or until onions are translucent and garlic is fragrant. add cilantro, cumin, lime juice, and zest. stir.
Add water. Heat to boiling. Add rice and stir. Cover, turn heat to low, and let cook 20 minutes or until all water is absorbed. Do NOT remove lid.