Lime Cilantro Rice

I do not like plain white rice. Gross. Only recently have I started making rice with our meals. When I do I have to spruce it up. I found this recipe online somewhere trying to find something to go with a Cafe Rio pork copycat recipe. Most of the recipes were the same, but called for three cups of rice. I only make rice one cup at a time because even then we have way too much rice leftover. That is what made me like this recipe the best. I tried it and it is great. It is my go-to rice recipe to accompany tacos, fajitas, burritos, enchiladas or anything like that.

The first time I made this recipe I was nervous because it uses 1 cup of rice and 3 cups of liquid. I didn't think the rice would soak it all up. It took 20 minutes, but all of the liquid absorbed just fine. It's a terrific recipe.

Here's the recipe:

CILANTRO-LIME RICE

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth (I use 2 cups water and 2 chicken bouillon cubes)
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar (I cut this down to 1 tsp.)
3 tablespoons fresh chopped cilantro (If I have fresh I use it. Otherwise, I use 3 tsp. dry)

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.