Lime Rice with Fish

INGREDIENTS
2    tablespoons olive oil
1    cup finely chopped leeks or white onion
1    cup Arborio rice
½   cup dry white table wine
1    cup low sodium chicken broth
1    cup water
½   cup lime juice (about 2 limes)
¼   cup chopped fresh cilantro leaves
2    tablespoons butter
2    servings fish*

METHOD

In a large skillet over medium-high heat, add the olive oil. When warm, add the chopped leeks and cook for 4 to 5 minutes. Add the rice and stir-cook until the rice starts to sizzle – about 3 to 4 minutes. Pour in the wine and stir as it evaporates and is absorbed. Mix the broth and water and add ¼ cup to the skillet. Continue stirring and adding small amounts of broth/water for about 133 to 15 minutes intil the rice is almost al dente.

Add the lime juice and continue stirring until it is absorbed. Taste the rice again to see if it is tender and, if not, add another ¼ cup of the broth/water. When the rice reaches al dente, remove from the heat and stir in the cilantro and butter. Let it rest for 5 minutes before serving with your choice of smoked or broiled fish.

*NOTE: I purchased a smoked fish from a Russian deli for this rice combination, but this rice would be really good with any strong fish dish cooked in any manner.