This cilantro lime brown rice recipe is the perfect side dish for Mexican meals! It tastes just like Chipotle’s, and it’s so easy to make. Recipe yields 4 1/2 cups, enough for 4 servings.
1 1/2cups long-grain brown rice or brown basmati rice, rinsed
1 bay leaf
1/4cup chopped fresh cilantro
2 tablespoons lime juice (from about 1 lime)*
1 1/2teaspoons lemon juice (from 1 small lemon)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/2teaspoon fine sea salt
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 (I usually add an extra 1/4 teaspoon). Cover until you’re ready to serve.
Leftover rice will keep well in the refrigerator, covered, for up to 5 days.
Recipe originally published in my cookbook, Love Real Food (page 142).
Change it up: For some extra protein, stir one can of well-rinsed black beans (or 1 1/2 cups cooked black beans) into the rice after cooking.
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