Cilantro Lime Rice

2 cups rice (any type)

2 – 14.5 oz cans chicken broth

1 T. butter

1 T. olive oil

1/2 cup (give or take) onion, diced

1 tsp. minced garlic

handful of cilantro

4 oz. can diced green chilies

1/2 salt

2 – 3 limes

Over medium heat, warm up the butter and olive oil.

Add garlic, onions and rice. Cook until the rice begins to turn light brown and onions are translucent.

In a blender, pulse together broth, cilantro, green chilies, salt and the zest of 2 limes. (Save the lime)

Add broth mixture to the rice and bring to a boil.

Reduce heat to low, cover and cook 20-30 minutes.

Turn off heat, fluff with a fork.

Squeeze fresh lime over the rice, to taste.

NOTE: I make this as a side to Salsa Verde Chicken Enchiladas. I add a spoonful or two of the sauce to the rice.