Cilantro Lime Brown Rice Recipe

Cilantro Lime Brown Rice Recipe

Full flavored and simple to make, this Cilantro Lime Brown Rice recipe is a perfect side or component for your favorite Mexican food recipes. vegetarian + vegan + gluten free | *Cooking vessel matters in this recipe - choose a medium sauce pan or Dutch oven - cooking time and amount of water required varies.

Course Component, Side Dish

Cuisine American, Mexican

Keyword Chipotle Brown Rice Recipe, Cilantro Lime Brown Rice, Lime Brown Rice

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 259kcal

Author Traci York

Ingredients

2 tsp Olive Oil
1 C (145g) Long Grain Brown Rice
1/2 C (65g) Red or Yellow Onion about 1/2 a large onion
2 tsp Garlic minced - about 1 large clove
1/2 tsp Fine Sea Salt
2 C (475g) Water if cooking in Dutch Oven | add 1/2 Cup (118g) more if cooking in a sauce pot
Zest of One Large Lime
5 tsp Lime Juice from about one large lime
1/3 C (15g) Fresh Cilantro finely chopped

Instructions

In a medium sauce pan or Dutch oven, add the olive oil and heat on medium high until the oil shimmers. Toss in the rice and onions and stir to coat. Saute, stirring occasionally for 3-6 minutes or until the onions are soft and the rice turns golden toasty. If using a sauce pan, toasting will occur closer to the 3-4 minute mark. Turn heat down if cooking too fast. Keep an eye on it.
Once the rice is toasty, stir in the garlic and salt. Add the water (2 1/2 C if using a sauce pan OR 2 C if using a Dutch oven) and stir. Bring to a boil, then turn the heat down to low. Lid.
A. In a Sauce Pan: cook lidded on low for 50-55 minutes
B. In a Dutch Oven: cook lidded on low for 44-48 minutes.
Remove from heat and stir in the lime juice (this will deglaze the pan) and zest. Lid the pot again and let stand off heat for 10 minutes. Remove the lid, fluff with a fork and let stand an additional 5 minutes. Taste for salt adjustment.
Stir in the cilantro just before sharing
Store in a lidded container for up to three days or freeze for up to two weeks. Thaw in the refrigerator over night and gently reheat on the stove top with 1 Tbs water on low.

Nutrition