Zesty Mexican Rice (yields about 2 cups, serves 4-6)

• 1 cup white rice
• 2 cups chicken broth
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• ½ onion, diced
• 3 cloves garlic, minced
• ¼ cup tomato paste
• 1 teaspoon cumin
• 2 teaspoons lime juice
• ¼ cup cilantro, chopped
• salt, to taste

Combine the rice, chicken broth, and butter in a 3-quart saucepan over medium heat. When the mixture boils, stir it (making sure to scrape the bottom to prevent sticking) then cover. Turn the heat to low, and simmer for 15-20 minutes. When the rice is fully cooked, move the saucepan off the heat and keep it covered.

While the rice is cooking, saute the onions in the vegetable oil for ten minutes, or until translucent. Add the garlic, and cook for one minute, stirring constantly to prevent scorching. Add the tomato paste and cumin, cooking for one minute.

Add this mixture to the rice, and stir it well. Add the lime juice, cilantro, and salt as desired.