Ingredients
1
1/2 cups uncooked long-grain white rice
3
cups low-salt chicken broth
12
large garlic cloves, minced
1/4
cup chopped fresh cilantro
1/4
cup chopped fresh Italian parsley
2
tbsp chopped fresh mint
1
tbsp chopped fresh marjoram
1
1/2 tsp grated lime peel
Directions
1.
Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Bring broth and lime juice to simmer in medium saucepan.
2.
Heat oil in large saucepan over medium heat. Add garlic; sauté until golden and sticky, about 1 minute. Add rice; stir 2 minutes. Add hot broth mixture and 3/4 teaspoon salt and bring to boil. Reduce heat to low; cover. Cook until rice is tender, about 25 minutes. Turn off heat; let stand, covered, 10 minutes. Add herbs and lime peel to rice; fluff with fork. Season with additional salt, if desired.
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