When I started cooking this dish it was going to be a soup. But not everything turns out how you expect, just like this dish. This is more like a pilaf with all the great flavors of a soup. I prepared the dish before I went to teach and it sat on the stove until Steve got home to warm it up for our dinner so that might be one reason that there was less liquid. But I urge you to play around with the amount of liquid and make it into what you like.
I like the combination of rice and vegetables. It's comforting and nutritious at the same time. The lime adds an extra spark of flavor! For some reason the lime made me think of summer, but that could be because it was in the 70s when we ate it. Oh Texas weather!
Of course if you want this to be a soup just add more vegetable broth!
Vegetable and Lime Rice
1 cup white rice
4 cups vegetable broth
2 medium carrots, chopped
2 stalks celery, chopped
3 limes, juiced
2 tablespoons lime zest
2 tablespoons EVOO
In a large sauce pan heat the EVOO over medium heat. Saute the carrots and celery until translucent. Add the vegetable broth, lime juice, lime zest, and rice. Bring to a boil, reduce heat, and simmer for about 30 minutes until rice is cooked. Enjoy!