You will need:
- 2 1/4 c. chicken broth
- 1 1/2 c. fresh cilantro leaves, as well as 2 tbs. minced
- 2 tbs unsalted butter
- 1 small onion or shallot, chopped fine
- 1/2 lime, cut into wedges for juice
- 2 garlic cloves, minced
- 1 1/2 c long grain white rice, rinsed
- salt and pepper to taste
process broth and cilantro leaves in a blender until the cilantro is chopped, 30 seconds. Melt butter in a large saucepan over medium heat. Add shallot/onion and cook until softened (5 minutes). Stir in garlic and cook until fragrant, about 30 seconds. Add rice & cook, stirring often until the edges become translucent (2 minutes). Add broth mixture, squeezed lime and 1 tsp salt. Bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed (17-20 minutes).
Take pot off the heat, let the rice sit for 10 minutes. Add in cilantro and fluff. Season with salt and pepper to taste.
*Source: America’s Test Kitchen