Cilantro Lime Rice - Chicken Burrito Bowl 3 of 3

Ingredients

• 2 cups Brown Rice (uncooked, long grain brown rice)
• 4 cups Water (for cooking the rice)
• 1 Bay Leaf (dried)
• 1 teaspoon Ground Cumin
• 2.5 teaspoons Kosher Salt (adjust to taste)
• 1.5 teaspoons Olive Oil (extra virgin)
• 3 tablespoons Lime Juice (freshly squeezed)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 0.25 cup Fresh Cilantro (loosely packed, minced; or 0.25 cup cilantro paste (1:1 substitution))

Instructions

1. Rinse the Rice

   Place the 2 cups of brown rice in a fine mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

2. Boil Water

   In the saucepan, combine 4 cups of water and bring to a rolling boil over medium‑high heat.

   Time: PT5M

3. Add Rice and Seasonings

   Stir in the rinsed rice, 1 bay leaf, 1 tsp ground cumin, 2.5 tsp kosher salt, and 1.5 tsp olive oil.

   Time: PT1M

4. Simmer

   Reduce heat to low, cover tightly, and let the rice simmer.

   Time: PT10M

5. Check and Drain Excess Water

   After 10 minutes, uncover. If there is still liquid, carefully drain it off.

   Time: PT2M

6. Fluff the Rice

   Remove the bay leaf and fluff the rice gently with a fork.

   Time: PT1M

7. Add Citrus and Cilantro

   Stir in 3 tbsp lime juice, 2 tbsp lemon juice, the minced cilantro (or cilantro paste), and taste for additional salt if needed.

   Time: PT2M

8. Finish and Serve

   Cover the pot to keep warm until serving, or transfer to an airtight container for storage.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

38 g

Fat

3 g

Fiber

2 g