Cilantro Lime Brown Rice
Cooked long-grain brown rice tossed with fresh cilantro, lime and green onions. Sweet corn and black beans can be folded in if desired.
Equipment
- Saucepan
- Fork
- Medium Bowl
- Zester
- Knife
Ingredients
Ingredients
- 1 cuplong-grain brown rice* or white
- 1 1/2 Tbsp.fresh lime juice
- 2 tsp.fresh lemon juice
- 1/2 cupfresh cilantro finely chopped
- 1/4 tsp.salt more to taste
- 1/2 tsp. lime zest 2 green onions, 1/4 tsp. garlic powder or 1 clove minced garlic, sweet corn, black beans
Instructions
Instructions
- Rinse 1 cup long-grain brown rice (or white) under cold water, then cook it according to package instructions. When the rice is done, let it rest briefly and fluff with a fork.
- While the rice cooks, finely chop 1/2 cup fresh cilantro (remove large stems if desired). Zest 1/2 tsp lime (do this before juicing), then measure 1 1/2 Tbsp fresh lime juice and 2 tsp fresh lemon juice. Thinly slice the 2 green onions. Prepare either 1/4 tsp garlic powder or 1 clove minced garlic, depending on which you prefer.
- Transfer the cooked, fluffed rice to a medium bowl. Add the chopped cilantro, sliced green onions, 1 1/2 Tbsp lime juice, 2 tsp lemon juice, 1/2 tsp lime zest, and 1/4 tsp salt. Add the garlic (1/4 tsp garlic powder or 1 clove minced garlic).
- Gently stir everything until evenly combined. If using sweet corn and/or black beans, add them now and fold in gently.
- Taste and adjust seasoning—add more salt or extra lime/lemon juice if desired. Serve warm or at room temperature.
Notes
Notes
*Rice:
I use
Lotus Foods
organic brown basmati rice for this recipe. To cook: in a small saucepan,
simmer 1 cup rice in 1 3/4 cup water (covered) for about 30-35 minutes.
Brown or white rice:
This recipe works with long-grain brown or white rice. I used white rice when I initially posted, but now use brown rice. Both are tasty depending on your preference.
Other possible additions:
Stir in cooked sweet corn, green onions, black beans, tomatoes, garlic, etc.
*Rice:
I use
Lotus Foods
organic brown basmati rice for this recipe. To cook: in a small saucepan,
simmer 1 cup rice in 1 3/4 cup water (covered) for about 30-35 minutes.
Brown or white rice:
This recipe works with long-grain brown or white rice. I used white rice when I initially posted, but now use brown rice. Both are tasty depending on your preference.
Other possible additions:
Stir in cooked sweet corn, green onions, black beans, tomatoes, garlic, etc.