Mexican Rice

1 cup of rice

2 cups of chicken broth

1 tablespoon of butter

1 tablespoon of olive oil

1 small onion, diced

4 cloves of garlic, minced

1/4 cup of tomato paste

1 tablespoon of lime juice

1/2 cup of cilantro

1 tablespoon of cumin (You can use less if you prefer, I just like the flavor.)

Salt to taste

Add rice, chicken broth and butter into a pot. Bring to a boil on high, stir once and cover. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer. Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown. Add garlic to pan and cook for one minute. Stir in tomato paste and cumin and cook for one minute. Mix in cooked rice, lime juice and cilantro, and season to taste.

Serves 4-6

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