Cilantro Lime Brown Rice
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.7 out of 5 stars
(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
How would you rate this recipe?
Preparation
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.
Step 5
Save recipe for the next time?
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.
