Prep Time: 10 minutes | Cook Time: 40 minutes
- 1 cup brown rice
- 2 tbs olive oil or butter
- 1 small onion, red or white, mdiced (Optional but tasty)
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 lime (Plus more for garnish)
- 1/3 cup cilantro, chopped
Zest half the lime, then juice it. Set aside.
Heat oil over medium in a medium sized saucepan.
Add onion and a pinch of salt. Cook, stirring occasionally, until beginning to get tender, about 5 minutes. (You can cook it longer if you'd like the onion to be less present in the final product). Add the garlic and cook for a minute more.
Reduce the heat to low, then add the rice. Stirring constantly, toast for 2 to 3 minutes, or until fragrant. Add the broth, lime zest, and raise the heat to medium high to bring the mix to a boil.
Once it starts to boil, reduce heat to a simmer, then cover and cook until the rice is done, about 40 minutes.
Once all the liquid has been absorbed and the rice is cooked, fluff it with a form. Stir in the cilantro and lime juice. Add more salt or lime juice as needed.
Serve immediately as a tasty side dish or in a burrito, or chill and store for up to a week.
This rice is surprisingly versatile, welcome in nearly everything from Mexican to Thai dishes, so make a big batch!