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Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add onions and jalapenos saute 3-5 minutes or until tender.
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Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary). Add rice and saute for a few seconds. Add nyimo, green chillies and 2 cups reserved nyimo water and bring to a boil.
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Reduce heat to low and simmer, covered, for approximately 20 minutes or until rice is tender.
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Remove from heat and let sit, covered, for 5 minutes. Stir in butter to melt (optional) and season with salt and pepper to taste. Stir in lime juice and cilantro.