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Cilantro Pignoli Rice
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Description
This yummy rice is sure to please even the fussiest of young palates. It nicely complements your Tex Mex, Cali Mex and any other type of Mex around. The pignoli nuts give it an unexpected crunch and nuttly flavor. Oh yes, and it looks pretty to boot!
Ingredients
- 1-⅓ cup Rice - Basmati Works Best
- 2 Tablespoons Canola Oil
- 3 Tablespoons Lime Juice
- 1 clove Fresh Minced Garlic
- 1 teaspoon Cumin
- 1 cup Water
- 1 cup Chicken Broth
- 4 Tablespoons Freshly Chopped Cilantro
- ¼ cups Pignoli Nuts (whole)
- Salt To Taste
Preparation
In a 2-quart saucepan, heat oil over low heat. Add rice and lime juice, garlic and cumin and stir for 1 minute.
Add water, broth, cilantro, pignoli nuts and salt, bring to a full boil. Once boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Poof and fluff rice with a fork.
This recipe can easily be cooked in a rice cooker. I do this by adding all of the ingredients at once.
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