Cilantro Lime Rice/Quinoa

Great with Mexican Street Corn Tacos

subheading: Cilantro Lime Rice/Quinoa:

1 cup quinoa or rice and 2 cups chicken stock, chicken broth, or water

⅓ cup finely chopped cilantro

1 tablespoon butter

1 large lime (2 tablespoons juice and 1 teaspoon zest)

Salt and pepper, to taste

Bring 2 cups of stock to a boil over medium-high heat.

Stir in the butter and rice (or quinoa) and return to a boil.

Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender.

Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.

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