Lime Rice

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.




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