Cilantro Lime Rice

Makes 8 cups Great with Quesadilla, enchiladas, or taco night Detox friendly
Cilantro Lime Rice
Cilantro Lime Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    C uncooked brown rice

  • 4

    C low-sodium vegetable broth

  • 2

    cloves garlic, minced

  • 1/4

    C fresh lime juice

  • 1 1/2

    TBS olive oil

  • 1/2 - 1

    tsp sea salt

  • 1 1/2

    tsp dried oregano (Mexican preferred)

  • 1 1/2

    Tsp ground cumin

  • 1/2

    tsp ground white pepper

  • 1 1/4

    C fresh cilantro, chopped

Directions

Add rice and vegetable broth to 3 quart pan; bring to boil over high heat, give it a quick stir, cover and lower heat to lowest simmer setting. Continue to simmer on low for 45 minutes. Remove from heat and let stand covered for 5 minutes, or until any remaining liquid in bottom of pan is absorbed. Fluff with fork. While rice cooks, whisk together the garlic, lime juice, olive oil, salt, oregano, cumin, and pepper. Pour over cooked rice, add the cilantro, and lightly toss with fork until combined. Taste and add salt, if desired. Freezes and reheats well. Rice and broth may be cooked in a rice cooker instead of on stove top.

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