Hey hey, people! Today I have something wonderful to share with you all. Cilantro Lime Brown Rice.
Since moving to Vancouver, as I admitted in my last post, I have been somewhat M.I.A in the kitchen and more present at the counter of my local Chipotles restaurant.
Shame, shame, shame, I know. 😉
But, in the spirit of silver linings, I never would have discovered Cilantro Lime Brown Rice if not for my time at the quick service food chain. I like that Chipotle offers options like responsibly raised meat, organic tofu and finally, and most importantly to this post in particular, they offer both white and brown rice. Why would anyone pick the bleached out, crappy version of rice when the far superior choice is available. It’s equally delicious folks! Seriously!
So, here I am, forking out my $12 for a Chicken Burrito Bowl with guacamole for the umpteenth time, when it dawned on me.
I can make this.
I’m a freaking food blogger for cripes sake!
Really, Chipotles is what nudged me back into cooking/baking/blogging mode after a few months hiatus. Thanks buddy. 😉
This Cilantro Lime Brown Rice is perfect as a side dish or burrito filler. Leftovers warm up nicely. Use my brown rice cooking technique for this recipe, if you haven’t tried it. It’s my go-to for perfectly cooked, non-mushy brown rice.
- 2 cups dry brown rice, rinsed
- 1 lime, juiced
- 1/2 cup fresh chopped cilantro
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- 1 tsp. sea salt
- Cook the brown rice, using the method linked in post. Leave the cooked rice in the strainer after the water is poured out and set aside
- In a medium sized bowl, whisk together the lime juice, olive oil and sea salt. Stir in the minced garlic and cilantro. Add the cooked and warm rice to the cilantro lime mixture and stir well to coat all of the rice
- Serve warm.