Garlic Cilantro Lime Rice

1 Tablespoon Olive Oil	3 to 4 Cups Chicken Broth
3 Cloves Garlic, Minced	Juice of 3 Limes
1 Large Onion, Chopped	Zest of 2 Limes
2 Cups Long Grained Rice	Cilantro, Chopped
1 Teaspoon Salt	1/2 Cup Slivered Almonds, Toasted, Optional

Heat oil in large skillet. Add the garlic and onions and cook until translucent. Reduce the heat to low and add the rice and salt. Cook over low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups broth and the juice and zest of 2 limes. Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 minutes or until rice is done. Add more liquid as needed. The rice shouldn't be sticky. Before serving, add remaining lime juice, cilantro, and toasted almonds.

2017 Adapted Recipe - April Ferre - From Ree Drummond, Food Network, www.foodnetwork.com

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"I was making a 'Buddha Bowl' for the first time and wanted something other than plain brown rice as a base.  The recipe had called for cilantro, so I decided to incorporate that ingredient into the rice portion.  I had some extra toasted almonds, so I thew those in as well and it was a nice addition.  This rice can be used with so many different types of food, from Thai to Mexican." - April Ferre

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