- 1 tablespoon vegetable oil
- 1 1/4 cups light brown rice (recommended: Texmati) or white rice
- 2 limes, zested, 1 lime, juiced
- 2 cups chicken stock
- 3 to 4 thin scallions, whites and greens, chopped
Heat the oil in sauce pot over medium to medium-high heat. Stir in the rice and toast for 1 minute. Add the lime zest and stock, bring to a boil. Reduce the heat and simmer, covered, for 18 minutes. Add the green onions and the juice of 1 lime. Fluff with fork, transfer to a serving bowl and serve.