Cilantro Lime Rice

We love Chipotle, but it can get expensive for two adults, one child, and one bottomless pit 13-year-old (well, as of this Wednesday…). While browsing Pinterest, I came across a taste-alike recipe for their rice. I’m not a big fan of cilantro, but in small quantities, it adds just the right flavor.

The original recipe I followed must have a stronger flavor. I doubled the rice and increased the water, cut back on the oil, and used a little less lime juice. Here’s my version:

2 cups instant brown rice (original recipe: 1 cup)
1 3/4 cups water (per package instructions; original recipe: 1 cup)
2 teaspoons olive oil, divided (original recipe: 3 Tablespoons, divided)
3 Tablespoons chopped cilantro
juice from 1/2 lime (original recipe: juice from 3/4 lime)

Bring water and 1 teaspoon of oil to a boil. Add rice. Cook according to package instructions.

While rice is cooking, mix remaining teaspoon of oil with cilantro and lime juice in a small bowl. Stir into hot rice.

Serve as a side dish or as a taco or burrito filling.

20130311-221337.jpgI mixed in one can of black beans (rinsed and drained) and one can of whole kernel corn with red and green peppers, heated it in the microwave for a minute and a half, and served as a taco filling with some Roasted Tomatillo Avocado Salsa.


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