Words: Jane Bellerby

INGREDIENTS

1 tbsp olive oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
1 tsp sea salt
3-4 cups chicken stock
3 limes
Fresh coriander

METHOD

Heat the oil and cook the onions and garlic for 3-4 minutes, then turn the heat to low and add the rice and salt. Cook on low for 3 minutes, stirring so the rice doesn’t burn.

Add 2 cups of stock and the juice and zest of two limes and bring back to the boil, then turn the heat to low, cover and simmer for 10-15 minutes, until the rice is cooked – add more stock if needed.

Stir through the juice of the third lime and garnish with chopped coriander.

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