Ingredients:

• 1 Tablespoon vegetable oil
• 1/2 cup minced onions
• 2 cloves minced garlic
• 1-1/2 cups rice
• 3 cups water
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• Juice of one lime
• 1/2 teaspoon lime zest
• 1 Tablespoon chopped cilantro leaves

Preparation:
Heat the oil in a 10-inch dutch oven over a full spread of coals. Add onions and garlic and saute 3 to 5 minutes until the onions and garlic are fragrant. Add rice and coat with oil. Add water, salt and pepper.

Cook with 7 briquettes bottom heat and 14 briquettes top heat for 20 to 25 minutes, until done. Fluff rice and mix in cilantro, juice and zest.

From IdBlackPotPat:  "We did this with the Chicken Enchiladas.  It is a really nice change from typical Spanish Rice or plain rice."  He also says he prefers basmati rice.