Monday, June 2, 2008

Cilantro-Lime Rice

This makes a wonderful addition to black beans but I think it would be amazing stuffed inside a tomato! Yum :)
I served this with borracho beans over the weekend.

Serves 2

1 cup water
1/2 cup basmati rice (yeah, whatever, I used regular old white rice! ;)
1 1/2 tbsp. olive oil
1 clove garlic, minced
1/2 tsp. grated lime zest
1/2 tbsp. freshly-squeeze lime juice
Salt to taste
1 cup finely chopped cilantro
1 cup finely chopped baby spinach
2 green onions, finely chopped

1. Bring the water to a boil in a large saucepan. Add the rice, olive oil, garlic, zest, lime juice, and salt. Reduce heat to medium. Stir gently, cover, and simmer slowly for 25 minutes or until the rice is tender.

2. Transfer the rice to a large mixing bowl. Add the cilantro, spinach, green onions, and a little more salt (if desired). Combine thoroughly.

From the Whole Foods Market Cookbook.

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