Recipe: Summertime Rice with Garlic, Lime and Coriander
Words: Jane Bellerby
1 tbsp olive oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
1 tsp sea salt
3-4 cups chicken stock
Heat the oil and cook the onions and garlic for 3-4 minutes, then turn the heat to low and add the rice and salt. Cook on low for 3 minutes, stirring so the rice doesn’t burn.
Add 2 cups of stock and the juice and zest of two limes and bring back to the boil, then turn the heat to low, cover and simmer for 10-15 minutes, until the rice is cooked – add more stock if needed.
Stir through the juice of the third lime and garnish with chopped coriander.