I probably eat Paleo about 85-90% of the time, and lately I've added rice and potatoes to my diet (partly because I've been working out a lot harder but also because I love carbs--who doesn't?).
If you've ever been to a Chipotle then you probably know how amazing their rice is. It's citrus-y and savory all at the same time and it pops with the amazing freshness of cilantro--I just love it so much. I used to make a copycat recipe seven or eight years ago but I haven't made it in a while, so when I had all the ingredients in my fridge and pantry the other day, I had to make a big pot of it.
It's seriously delicious, either topped with meat or just on its own, and the next day I actually added chopped cucumber, julienned carrots, and some avocado to make a gorgeous veggie rice bowl for lunch.
- 1 1/3 cup white rice
- 2 2/3 cup water
- 1 tablespoon butter
- A generous pile of fresh cilantro, chopped (about 1 1/2 tablespoons)
- The juice of 1-2 limes, plus more for garnish
- Melt butter in a pot over medium-high heat. Add rice and stir around, toasting the grains for about two minutes. Add the lime juice and stir.
- Pour the water in and bring to a boil.
- Reduce to a simmer and cover. Cook on low for 15-20 minutes, or until the rice has absorbed all the water. Fluff it with a fork and add the cilantro.
- Serve warm and garnish with extra cilantro and some fresh lime wedges.