Cilantro Lime Rice #glutenfree #caseinfree #realfood
This is a super simple recipe for very tasty cilantro lime rice made from scratch using fresh ingredients. I usually make enough to use for several meals. Tonight we are going to have some of the cilantro lime rice with Ancho chili and lime roasted chicken and roasted pineapple and mango salsa. And tomorrow we are having leftover rice with black beans in taco bowls. Yum!
For a long time we ate brown rice because it is more nutritional than white rice (more nutrients are packed into the bran and germ) but now that we know that those parts of the grain also contain more arsenic we’ve switched back to white rice.
Preferably white Basmati from Pakistan, California or India and definitely not from Texas or Louisiana (which contain the most amount of arsenic). A quick google search for “arsenic consumer reports” should help you sort out the arsenic content of various types of rice and grains.
For now we are sticking to our Pakistan grown Basmati rice!
Serving Size: 4
- 1 cup uncooked basmati rice
- 1 tsp olive oil
- 2 cloves garlic, minced
- 1 cup homemade chicken stock
- 3/4 cup filtered water
- 1 tbsp fresh cilantro, finely chopped (or a frozen cube of cilantro and oil)
- 2 tsp light agave
- 5 tsp freshly squeezed lime juice
- Himalayan pink salt
- In a small saucepan, combine the rice, olive oil, garlic, chicken stock and water. Bring to a boil then cover and simmer for 10-15 minutes until the rice is cooked. If using the frozen cube of cilantro in oil add it to the rice in this step and don't add the teaspoon of olive oil.
- Mix together the lime juice and agave. Remove the rice from the heat and add the agave, lime juice, cilantro (if using fresh) and salt to taste. Stir with a fork until well combined.
Check out other great recipes and dinner ideas in my eCookbooks!