This rice is inspired by a Chipotle offering although I haven’t had a chance to try their version so I can’t tell you how different or similar this one is.

I’ve modified it by adding all the flavor boosting tricks I employ when I make a pot of brown rice.

Namely:

1. Start by sauteeing some minced onion and garlic in olive oil for a couple of minutes,
2. Then add the washed, drained rice to the pot and stir it around for another minute or two until the grains start to smell nutty;
3. Finally, cook the rice in some broth to give it a bit of extra flavor.

To turn my usual pot of brown rice into this lime- and cilantro-spiked version, I include the lime zest with the onion in the pre-sauteeing step, then add fresh-squeezed lime juice, a generous amount of chopped cilantro, and a spoonful of olive oil when I fluff the rice grains.

¡Buen provecho!

– print recipe –

Cilantro Lime-Spiked Brown Basmati Rice

Ingredients Serves 8

• 2 cups of long grain brown basmati rice, rinsed and drained
• 4 cups of vegetable or chicken broth
• 1/2 small onion, minced
• 2 cloves of garlic, minced
• 2-3 Tbsps extra virgin olive oil, divided
• 1/2 tsp sea salt (or more to taste)
• 1 cup cilantro leaves and stems, washed and dried
• Zest and juice of 1 lime, separated

Directions

1. In a medium pot, heat the olive oil over medium heat until it shimmers and add the onion, garlic, and lime zest. Sautee, stirring regularly, for 2-3 minutes until fragrant.
2. Add the drained rice to the pot and cook, stirring frequently, for another 1-2 minutes until the grains look dry and smell a little toasted and nutty.
3. Add the broth/stock and the salt, stir once and bring to a boil. Then cover the pot and lower the heat. Simmer on low for 25-30 minutes, until the rice is done.
4. Remove from the heat and let sit, covered for 5-10 minuts.
5. Uncover and stir in the lime juice and cilantro. Taste and adjust the seasonings, as needed.

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