1 tablespoon vegetable oil
1 1/4 cups light brown rice, such as Texmati variety, or white rice
2 limes, both zested, 1 juiced
2 cups chicken stock
3-4 thin scallions, whites and greens, chopped
Heat the oil in saucepot 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 green onions and the lime juice. Fluff with a fork, transfer to a serving bowl and serve.