Lime Cilantro Rice
rec.food.cooking/Chef Sharon (1997)
Yield: 6-8 servings

4 Tbsp unsalted butter
2 shallots, peeled and minced
2 cups Jasmine rice, or long-grain
Grated zest of 2 limes
1 stalk of cilantro, washed
4 cups hot Chicken stock or broth
2 Tbsp fresh cilantro leaves
Kosher salt and freshly ground black pepper to taste

Preheat oven to 400 degrees F.

Melt butter in medium casserole and sauté the shallots until tender, 3-4 minutes. Add the rice and cook until translucent and well coated with butter, a few more minutes. Stir in half of the lime zest, the cilantro stalk, and the stock. Cover casserole and place in oven. Bake until the liquid is absorbed and rice is tender, about 20 -25 minutes.

Stir in remaining lime zest and cilantro leaves. Season to taste and serve.