I was looking for a flavorful rice dish to go along with one of my favorite chicken marinades and this is what I came up with.
1 tablespoon Melt “butter”
1 cup Stock (I used chicken, but use vegetable or all water for a vegetarian/vegan recipe)
1 cup Water
3/4 cup Basamati Rice
1/4 cup Lime juice
Salt and pepper, to taste
2 tablespoons minced Cilantro
1 small Bay Leaf
Melt the Melt until bubbly; add rice and cook about 30 seconds; add lime juice and stir for another minute or so. Add stock, water and bay leaf; bring to a full rolling boil. Turn down heat and simmer, covered, until liquid is absorbed, approximately 30-45 minutes. Taste; if not cooked through, add a small amount of water/stock; cook until absorbed and repeat until rice is cooked through and tender. Taste again and season with salt and pepper – if needed. Remove from heat, and remove bay leaf; add cilantro & stir to combine.
This is a great side to Chicago Chicken (I use lime/Serrano peppers in place of lemon/jalapenos)
For camp cooking – cook ahead, but under-cook slightly. Cook in foil tin over/in campfire with chicken until chicken is done.