Cilantro Rice

This is an easy, versatile side dish. I love it with nearly everything Mexican (especially in burritos) or Southwest style, or even with other things if I have some cilantro I want to use up. Depending on what else I’m serving, sometimes I make this with water & sometimes with broth. I usually use Uncle Ben’s brown rice because even though it’s whole grain, it only takes 20 minutes to cook. If you prefer something else, just adjust your cooking time accordingly. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1 cup low-sodium chicken broth, vegetable broth, or water

½ cup brown, basmati or jasmine rice*

1 tsp olive oil

⅓ cup chopped fresh cilantro

1 tsp fresh lime juice

Preparation:

1.) Combine broth or water, rice, and oil in medium saucepan and bring nearly to a boil over high heat. Reduce to a simmer, cover, and cook about 20 minutes or until liquid is absorbed and rice is tender.

2.) Add cilantro and lime juice, and fluff with a fork.

*The type of rice you use will determine your cooking time. I use Uncle Ben’s whole grain brown rice, which takes 20 minutes. Check your package, and adjust accordingly.

(Nutrition information was calculated for the recipe using water.)

Cilantro Rice

Servings: 2
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Ingredients

1 cup low-sodium chicken broth, vegetable broth, or water
½ cups brown, basmati or jasmine rice*
1 tsp olive oil
⅓ cup chopped fresh cilantro
1 tsp fresh lime juice

Directions

1.) Combine broth, rice, and oil in medium saucepan and bring nearly to a boil over high heat. Reduce to a simmer, cover, and cook about 20 minutes or until liquid is absorbed and rice is tender.

2.) Add cilantro and lime juice, and fluff with a fork.

*The type of rice you use will determine your cooking time. I use Uncle Ben’s whole grain brown rice, which takes 20 minutes. Check your package, and adjust accordingly.