Serve this rice with practically everything, from fish tacos to Skirt Steak with Chimichurri Sauce.
|1/2 teaspoon||canola oil|
|1/2 cup||chopped onion|
|1 cup||jasmine rice|
|1 1/2 cups||fat-free, lower-sodium chicken broth|
|2 tablespoons||fresh lime juice, divided|
|1/4 cup||coarsely chopped fresh cilantro|
1. Heat a medium saucepan over medium heat. Add oil; swirl to coat. Add onion; cook 5 minutes or until tender, stirring frequently. Stir in rice, chicken broth, and 1 tablespoon lime juice.
2. Bring to a boil; reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove from heat. Add remaining 1 tablespoon lime juice and cilantro; fluff with a fork.