Cilantro Lime Brown Rice

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Cookie + Kate

Total Time

40 minutes

Prep Time

10 minutes

Cook Time

30 minutes

Rating

(37)

Ingredients

4 servings

1 ½ cups long-grain brown rice or brown basmati rice, rinsed
1 bay leaf
¼ cup chopped fresh cilantro
2 tablespoons lime juice (from about 1 lime)
1 ½ teaspoons lemon juice (from 1 small lemon)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
½ teaspoon fine sea salt

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Preparation

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Step 1

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.

Step 2

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.

Step 3

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 ¼ teaspoon). Cover until you’re ready to serve.

Step 4

Leftover rice will keep well in the refrigerator, covered, for up to 5 days.

Chef’s notes

Recipe originally published in my cookbook, Love Real Food (page 142).

For some extra protein, stir one can of well-rinsed black beans (or 1 ½ cups cooked black beans) into the rice after cooking.

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Seasonal Recipes

Skill Level

other

Cilantro Lime Brown Rice

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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