Cinco de Mayo may be over, but that doesn't stop me from still consuming mass amounts of Mexican food. And what better to pair it all with than this tasty, simple side dish. Most recently we had it with the Black Bean Spinach Enchiladas and it was fantastic. If you like a bold lime flavor, go with two tablespoons juice or more. I usually add the juice from one large lime because I love the flavor and freshness. You can even add lime zest for an additional flavor boost. If you want to fancy it up a little, other possible additions are sweet corn, jalapeno, green onion, or garlic just to name a few. Check out the 40+ Mexican Made Meatless recipes if you want more ideas on what to pair this with!
1 cup uncooked white basmati rice
1-2 Tbsp. fresh lime juice
3/4 cup cilantro, stems removed and roughly chopped
Salt to taste
Optional add-ins: lime zest, sweet corn, jalapeno, green onion, garlic
Directions
Cook rice according to package instructions. Let sit for about 10 minutes.
In a bowl, add cooked rice, cilantro, and lime juice. (The heat from the rice will slightly wilt the cilantro.)
Stir well to combine. Salt to taste.
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