This recipe for Cilantro Lime Brown Rice is a doppelgänger for the rice that you may find on the menu at Chipotle's. It is a perfect base for any Buddha Bowl you might compose for yourself. You may also use it as a side dish to fish or any Mexican meal you may prepare.
While I balanced my YNAB budget today, I cooked up some rice in my Zojirushi rice cooker. Making this recipe for Cilantro Lime Brown Rice took all of five minutes to prepare once the rice was ready. I am including this recipe here because it is so good. I want a go-to-place for when I want to make it again, and after trying this recipe, you may too.
Here are some recommendations regarding preparing rice. Remember to always rinse your rice before cooking. This is because you will want to remove any debris, as well as surface starch that may cause the rice to clump or get gummy. Also, if you are not using a rice cooker, you may want to soak your rice overnight. Brown rice is healthier, and be particular about the rice you buy, as there have been articles about arsenic in rice, making some rice unhealthy.
Despite pouring rain again this morning, the sun is finally out, and it is cool and breezy. Iron and Wine and Calexico are performing at Prospect Park tonight for a Celebrate Brooklyn concert. One of NYC's favorite radio stations, WFUV is sponsoring tonight's concert. My budget is balanced, and I figured out how to pay a tax penalty on some 2017 tax returns that had a mistake in them. Life is good. To make life even better, try this recipe for Cilantro Lime Brown Rice, and enjoy!
Cilantro Lime Brown Rice
A perfect side dish or base of any Buddha Bowl.
- 1-½ cups long-grain brown rice or brown basmati rice, rinsed
- 1 Bay leaf
- ¼ cup chopped fresh cilantro
- 2 tablespoon lime juice (from about 1 lime)
- 1-½ teaspoon lemon juice (from 1 small lemon
- 1-½ tablespoon extra-virgin olive oil
- ½ teaspoon fine sea salt
- optional: for extra protein, stir one can of well-rinsed black beans (or 1-½ cups cooked black beans) into the rice after cooking.
Bring a large pot of water to boil over high heat. Pour in the rinsed rice and drop in the bay leaf. Give the mixture a brief stir and let it boil for 30 minutes, reducing the heat if necessary to prevent overflow.
Drain the rice, return it to the pot, cover, and let it rest for 10 minutes off the heat. Discard the bay leaf and fluff the rice with a fork.
Add the cilantro, lime juice, lemon juice, olive oil, and salt and stir to combine. Taste and add additional salt if necessary. Cover until you're ready to serve.
Leftover rice will keep well in the refrigerator, covered, for up to 5 days.