Cilantro Lime Rice

**I have listed both the original recipe and the recipe Betsy uses below**

A light and lovely rice to serve when just plain old rice isn't enough. Lime and fresh herbs make it a perfect complement to heavier stews and fried foods, and it's easy to put together, too, when three different things are cooking on the stovetop.
Tip: This rice works well with rice cookers. Simple toss everything except the last two ingredients into your cooker and follow the manufacturer's directions for white rice. Mix in the cilantro and green onion when done and leave it on the warm setting until ready to serve.

Serves 4 as a side, about 3/4 cup per serving
Time: Less than 30 minutes

INGREDIENTS

• 1 cup uncooked long-grain white rice
• 1½ cups vegetable broth or water
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 2 teaspoons grated lime zest
• 1/2 teaspoon salt (only if you're using water)
• Freshly cracked pepper
• 1/4 cup chopped cilantro, lightly packed
• 1 green onion, green part only, sliced very thinly

INSTRUCTIONS
1. In a heavy pot, combine the rice, vegetable stock, olive oil, lime juice and zest, salt (if using), and pepper to taste. Bring the mixture to a boil, lower the heat to a simmer, and cover the pot. Cook for 20 minutes, until the liquid is absorbed and the rice grains are tender.

2. Remove from the heat and sprinkle the rice with the cilantro and green onion. Fluff the rice, working in the chopped herbs. Serve immediately.

**Betsy's variation on the above recipe**
Make up a pot of rice-white or brown in some kind of salty water/broth. When the rice is done, squeeze a lime or two's worth of lime juice and about three to four tablespoons of fresh cilantro.