2 cups Basmati Rice, rinsed
1 Tablespoon Coconut Oil
1 Tablespoon Butter
2 Limes, Juiced and Zested, divided
2 cups Coconut Milk
2 cups Chicken Broth using 1 McCormick’s Bouillon Cube
S&P to taste
Cilantro, garnish

Rinse rice.
Heat coconut oil and butter in medium saucepan with tight fitting lid over med-high heat.
Add rice and cook for 3 – 4 minutes.
Stir in lime juice, coconut milk, broth, salt and most of the lime zest; reserve a bit for garnish
Bring to a low boil, reduce heat to low, cover and cook for 20 minutes
Remove from heat and keep covered for 5 minutes.
Fluff with a fork and season with pepper, adding a bit more salt if needed.
Garnish with chopped fresh cilantro and lime zest.