Cooktop Cove: How to make vegetarian cilantro lime brown rice
By Robin Donovan
Who else is addicted to the rice bowls at Chipotle? I admit, I’ve developed quite a habit. In an effort to cut back on my restaurant spending, I created the recipe that follows so I could make rice bowls at home without having to settle for plain steamed rice. I love that I can make enough for several meals at once, too.
I pile this high with lettuce, beans, salsa, cheese and sour cream, and it’s a perfect dinner. It has all the Chipotle flavors I love, and I can make it at home in less time than it would take me to complete a takeout run. Now I just have to figure out how to imitate the corn salsa.
Vegetarian Cilantro Lime Brown Rice
4
5 minutes
5 minutes
10 minutes
2 teaspoons olive oil
1 garlic clove, minced
2 cups cooked brown rice
1/2 teaspoon kosher salt
Zest and juice of 1 lime
1/4 cup chopped cilantro
In a saucepan or large skillet, heat the olive oil over medium-high heat.
Add the garlic to the skillet and stir, cooking for 1 minute.
Add the rice to the skillet.
Cook, stirring, just until the rice is coated with the oil and heated through, about 3 minutes.
Stir in the lime zest and juice, salt and cilantro, and serve immediately.