Easy Cilantro Lime Rice
by: claire cary
Chipotle has nothing on this easy cilantro lime rice recipe! It's the perfect addition to your buddha bowls, tacos, or a simple side dish to impress your friends. It's ready in 30 minutes and naturally vegan and gluten free.
Ingredients
- 1 cup jasmine rice
- 1 lime zested and juiced
- ½ cup finely chopped cilantro
- 2 cups water or veggie/chicken broth
- 1 tablespoon olive oil or butter
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ cup finely diced green onion optional
- ½ teaspoon red pepper flakes optional
Instructions
- Rinse the rice in a fine mesh strainer.
- Add the rice, garlic and olive oil to a large pot and toast for 3-4 minutes.
- Add in the water and salt and stir to mix. Bring to a low boil.
- Reduce heat to low, cover, and let simmer for 15 minutes.
- Remove the lid and let finish cooking uncovered for 5 minutes so it does not get mushy. (see notes)
- When all liquid is absorbed, turn off the heat and fluff with a fork. If the rice is a bit too al dente, keep the heat off, but put the lid on and let it steam for about 10 minutes.
- Stir in the finely chopped cilantro, lime juice, zest and red pepper flakes/green onion if desired. Enjoy!
Notes
Once prepared, this cilantro lime rice will keep in the fridge for 5 days.
This recipe can be frozen, it will keep in the freezer for 1 month. Let cool completely before freezing.
Lastly, rinse the rice before cooking. This will remove some excess start and help prevent a mushy texture.
Serving: 1bowl / Calories: 271kcal / Carbohydrates: 50g / Protein: 4.6g / Fat: 5.2g / Fiber: 1.1g
