Cilantro is my all-around most favorite herb of all times. It just makes everything taste so fresh and it is featured heavily in some of my favorite types of food…mexican, indian, thai. I, personally, would like to find a way to weave it into every dish I make, but unfortunately that’s not always practical.

Tonight I was originally supposed to go out to eat with one of my friends to a Mexican joint here in Boston called Sol Azteca. Unfortunately, our plans fell through as he remembered at the last minute that he had already promised his girlfriend that he would go to a salsa class with him. So, I had to get my cilantro fix somewhere else. Thankfully, I had this leftover rice dish in the fridge along with some leftover salmon that I could heat up. The flavors in this rice melded very well together, although I think next time I may cook the rice in half broth/half water to give it a tinge more flavor.

Brown Rice with Lime, Cilantro, and Jalapeno
Serves 2

3/4 cup brown rice
1/8-1/4 cup chopped cilantro
1 jalapeno pepper
2 tbsp lime juice

1) Put the rice and 2 cups of water in a pan. Salt the water and bring it to a boil. Once it has boiled, simmer until all of the water has evaporated, 40-50 minutes.

2) While the rice is cooking, chop the jalapeno and the cilantro. After the rice is done, mix in all of the ingredients and serve.

I served this rice with salmon, but I think it would be great with any citrus-marinated chicken or pork.

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3 Responses to Brown Rice with Lime, Cilantro, and Jalapeno

  1. Rachel says:

    The Weekend Herb Blogging roundup is now up. Thanks for participating and hope to check out some more of your healthy, tasty recipes.

  2. Greg says:

    I’m going to try this. Always looking for another way to make brown rice.

  3. Tara Geisel says:

    Making this with my red snapper tonight! Yum!

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