Roasted Red Pepper and Cilantro Lime Rice

From: Jenn@eatcakefordinner

2 Tbl. unsalted butter

1 c. long-grain white rice

1 large roasted red pepper, chopped (from a jar or homemade)

2 c. water

1 tsp. chicken bouillon powder (I use Shirley J)

2 Tbl. chopped cilantro

juice of 1/2 a lime

1 Tbl. chopped green onion

pepper, to taste

Melt butter in a large skillet over medium heat.  Add the rice and cook, stirring occasionally, until rice is slightly toasted, about 5-8 minutes.  Add the chopped red pepper and cook for another minute or so.  Stir in the water and chicken bouillon powder.  Bring to a boil; reduce heat, cover and simmer for 10-15 minutes or until rice is tender.  Stir in the chopped cilantro, lime juice, green onion and season with pepper.  Serves: 4