1/2 small onion, chopped
2 Tbsp. Cilantro and Red Onion Olive Oil
1 c. uncooked Calrose (or medium grain rice), rinsed
1 1/2 c. chicken broth
juice of 1 lime
sea salt and pepper, to taste
Heat 1 tablespoon of the Cilantro and Roasted Onion Oil in a skillet over medium heat. Stir in the onion, and cook until soft and translucent. In a small saucepan combine the rice, onions, and broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 30 minutes. Remove from heat, let cool for several minutes, then fluff with a fork. Drizzle in remaining Cilantro and Roasted Onion Oil and lime juice.