Cilantro Pignoli Rice

• 1-1/3 cup Rice - Basmati Works Best
• 2 Tablespoons Canola Oil
• 3 Tablespoons Lime Juice
• 1 clove Fresh Minced Garlic
• 1 teaspoon Cumin
• 1 cup Water
• 1 cup Chicken Broth
• 4 Tablespoons Freshly Chopped Cilantro
• 1/4 cups Pignoli Nuts (whole)
• Salt To Taste

1. In a 2-quart saucepan, heat oil over low heat. Add rice and lime juice, garlic and cumin and stir for 1 minute.
2. Add water, broth, cilantro, pignoli nuts and salt, bring to a full boil. Once boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Poof and fluff rice with a fork.
3. This recipe can easily be cooked in a rice cooker. I do this by adding all of the ingredients at once.

rice basmati works, canola oil, lime juice, garlic, cumin, water, chicken broth, freshly chopped cilantro, ubc, salt

Taken from tastykitchen.com/recipes/sidedishes/cilantro-pignoli-rice/ (may not work)