Add 1 cup dry rice and 1.5 cups bone broth to a medium sized pot and bring to a boil. Once a boil is achieved, reduce to simmer, cover pot with lid, and cook for 20 minutes. (Note: if you are using a different type of rice than this recipe calls for, then follow the directions exactly as listed on the rice packaging, but replace water with bone broth).
This recipe replaces plain water with mineral-rich bone broth as the cooking liquid. Bone broth is full of gut-supporting nutrients such as collagen, amino acids, electrolytes, and minerals and adds a delicious and nutritious flavor profile to this meal.
In the meantime, finely chop your fresh cilantro and chives and set aside (if eating today).
Once rice has been fully cooked, transfer to a large mixing bowl to let cool completely. If waiting to create a resistant starch, set the rice aside in the fridge for 24 hours and assemble tomorrow!
Once ready to assemble, warm up your rice then add fresh cilantro, chives, Spicy Pluck, lime juice, olive oil, and sea salt to the large mixing bowl. Toss to combine. Taste and adjust as desired.
Enjoy as a side dish or base to any weeknight meal. This recipe yields 6 cups of cooked rice to be divided as needed.