250g light brown rice (recommended: Texmati) or white rice
2 limes, zested, 1 lime, juiced
480ml chicken stock
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3 to 4 thin spring onions, whites and greens, chopped
1) Heat the oil in sauce pot over medium to medium-high heat. Stir in the rice and toast for 1 minute. Add the lime zest and stock, bring to a boil. Reduce the heat and simmer, covered, for 18 minutes. Add the spring onions and the juice of 1 lime. Fluff with fork, transfer to a serving bowl and serve.