Brown Rice with Lime, Cilantro and Jalapeño

Lime, cilantro and fresh jalapeños offer a fresh and zippy contrast to the earthy nuttiness of brown rice in this simple Mexican-style side dish. This would go well with my classic refried beans, or Southwest vegetarian chili, or black bean and corn bake with cheese topping.

Brown Rice with Lime, Cilantro and Jalapeño

Recipe by Lisa Turner Cuisine: Mexican Published on December 8, 2008 Simple Mexican-style brown rice with a refreshing zippiness from lime, cilantro and jalapeños Print this recipe Ingredients: 1 cup brown rice 2 cups water 2 jalapeños, seeded and finely chopped 2 tablespoons fresh cilantro, chopped juice and zest from 1 fresh lime 1/2 teaspoon sea salt, or to taste Instructions: Rinse the brown rice under cold running water. Soak for 4 hours or overnight in 2 cups of water in a small saucepan. Bring the rice to a boil, then reduce the heat to low, cover, and simmer undisturbed until the water is absorbed — about 40 minutes. Remove from heat and stir in the rest of the ingredients. Cover again and let sit for 3 to 5 minutes. Serve hot or warm. > Makes 2 to 4 servings