Lime Tarragon Rice

3 T butter

1/3 cup minced shallots or onions

2 cups rice, I like jasmine

3 1/2 cups chicken stock

1 T lime or lemon juice

1 t dried tarragon

Zest of 2 limes or small lemons

Melt the butter in a large saucepan with a lid, 3 quarts or larger.  Add the shallots and rice and saute for 4 to 5 minutes to cook the onions and coat the rice with butter, giving it a little bit of a nutty flavor.  Add the chicken stock, lime juice, and tarragon.  Bring to a boil, stirring, then cover and turn the burner down to low.  Simmer for 15 minutes, try not to peek.  Add the zest and a bit more tarragon and stir.  Taste to see if you need additional salt.  Enjoy!