Cilantro Lime Rice compliments Mexican -style meals with perfection ! Do you need a side dish to accompany some carnitas, burritos, quesadillas, tacos, or chili? This is perfect for a rice or burrito bowl.
Cook the rice in vegetable stock. I prefer to use Better than Bouillon Vegetable Base to create the broth. Its flavor is amazing! The jar takes up less space in your refrigerator than a quart container and actually makes 9.5 quarts of broth. That’s quite a savings over buying individual quart-sized containers.
Whisk together the olive oil, cloves, lime zest, lime juice, salt oregano and cumin. Stir into the brown basmati rice to evenly distribute seasoning.
Chop the cilantro and toss into the rice mixture.
If you want a little kick of extra protein, add in a can of rinsed black beans.
Leftovers can be uas a base for a rice bowl for a quick meal on a busy family night.
Prep time:
Cook time:
Total time:
Serves: 10-12 servings
- 2½ c. Brown Basmati Rice
- 4 c. vegetable broth
- 3 garlic cloves, minced
- 1 T. Lime zest
- ¼ c. fresh lime juice
- 4½ t. Extra Virgin Olive Oil
- 1 t. Kosher salt
- 1½ t. dried oregano
- 1 t, cumin
- 1 c. fresh cilantro, chopped
- 1 can black beans, rinsed (optional)
- Bring rice and vegetable broth to a boil.
- Cover and reduce to a simmer for 45 minutes,
- Let it stand for 5 minutes before fluffing with fork.
- In a separate bowl, whisk together the next 7 ingredients.
- Drizzle over the brown rice and stir to evenly distribute.
- Evenly spread cilantro over top and gently toss into rice.
- Rinse black beans then stir into rice.
- Serve or chill until ready to serve.
