Sunday, June 26, 2011

Cilantro Lime Rice

This is a really nice accompaniment to Asian or Mexican main dishes. Not much harder than regular rice, and very tasty.

Cilantro Lime Rice

2 1/2 cups rice
4 1/4 cups water
1-2 cubes bouillon*
2 cloves garlic, minced
1/4 cup lime juice (or lemon)
1 tablespoon fresh lime zest (or lemon)
2 tablespoons olive (or other) oil
1 teaspoon salt
1/2 teaspoon cumin (sometimes I leave this out--just depends which taste you want)
1/4 cup fresh cilantro, minced fine

Combine all ingredients except cilantro in a pot. Stir with a wire whisk to break up big clumps of seasoning. Bring to a boil, stir again, and cook 15 minutes or until rice is done. Add cilantro and serve.

(adapted from owlhaven)

*My favorite vegan bouillon is Edward and Sons' Not-Chick'n and Not-Beef. A bit hard to find--some Krogers have them in their natural foods section--but a wonderful flavor, not pricey, and healthier than many others.

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