Name: Cilantro Lime Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 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

Ingredients

4 serv.

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

Instructions

Tap a step to mark it done

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