Serves 4, Prep Time 5 minutes, Total Time 25 minutes
1 cup long-grain white rice
1 1/2 cups water
coarse salt and ground pepper
2 Tbsp sesame seeds toasted
1 Tbsp vegetable oil, such as safflower
1/2 tsp finely grated lime zest, plus 1 Tbsp fresh lime juice
1) In a medium saucepan, bring water to a boil. Add rice season with salt and pepper, and return to boil. Reduce to a simmer, cover, and cook just until tender, 15-17 minutes. Remove pan from heat, and let stand, covered, for 5 minutes.
2) Toss rice with sesame seeds, oil and lime zest and juice. Season with salt and pepper to taste and fluff gently with a fork.
I served the rice with lamb chops with a ras el hanout rub. Ras el hanout is a Moroccan spice blend that means "head of the shop" because shop owners create their own blend sometimes containing up to 50 ingredients. The blend I used included coriander, curry turmeric, caraway, cumin and chili pepper. I mixed the ras el hanout with olive oil, minced garlic, salt and pepper to form a paste, rubbed the lamb chops and used a grill pan, 4 minutes per side and then put them in a 400 degree oven for another 4 minutes to leave them medium rare.