Bring the water to a boil, covered, in a small saucepan. Cover to keep hot.
Meanwhile heat a medium sized skillet. Add the butter and onion and cook over medium-low heat, stirring occasionally, until the onion is softened, about 4 minutes. Add the fire-roasted tomatoes, seranno chile and the garlic. Cook until fragrant, about 2 minutes.
Add the low protein rice, stir to coat and cook for about two minutes. Transfer the rice mixture to the hot water in the saucepan. Add the V-8 juice and salt, bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed, about 15 minutes. Taste a grain, if not soft enough, add 2 tablespoons of water, and cook for an additional 5 minutes.
Remove from heat. Add the cilantro – do not mix in. Let stand for 5 minutes, then add the lime juice. Fluff the rice with a fork and season with salt and pepper to taste.
