I usually make this rice to go along with tacos or enchiladas.
1 cup of white, long grain rice
2 cups chicken broth
1 tablespoon butter
1 tablespoon olive oil
3 green onions, white part only, diced
2 cloves of garlic, smashed and minced
2 teaspoons lime zest
juice if half a lime
pinch of kosher salt
2 teaspoons of chopped cilantro
Heat oil in a medium sauce pan over medium heat.
Saute onions and garlic until the onions are translucent.
Add butter and when the butter is melted pour in the dry rice.
Stir around so all of the rice is coated with oil/butter.
Cook for about 5 minutes, stirring often.
Add the broth,lime juice and lime zest.
Bring to a full boil, stirring often.
Reduce the heat to low, cover and simmer for 20 minutes or until the rice is soft.
(I usually stir mine about every 5 minutes to keep it from sticking to the bottom of the pan.)
Once the rice is done, add the cilantro and toss to mix.
Sprinkle in a little salt and serve.
You can hit it with a quick squeeze of lime to brighten it up before serving.