Monday, April 26, 2010

Lime and Cilantro Rice (for burritos)

This Meatless Monday recipe can be eaten as a side-dish to your favorite Mexican meal, or wrapped up in a tortilla for a burrito. A reader sent me a link to this recipe early in my blogging adventure. Thanks so much! Burritos are so versatile. You can make them with or without meat, beans, rice, veggies only, and mix and match everything. Use this tortilla recipe or use your favorite store-bought tortillas.

1 tablespoon oil
1/2 onion (chopped)
1 clove garlic (chopped)
1 cup long grained rice
2 cups water
1 handful cilantro (chopped)
1 lime (juice and zest)

Heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Throw in the garlic and saute until fragrant. Pour in the rice and toast in the oil for a few minutes.
Add the water and let it come to a boil. Reduce the heat, cover, and simmer until tender, about 20 minutes for white rice or 40-50 minutes for brown. Remove from the heat and mix in the cilantro, lime juice and zest.


  1. This sounds yummy. It would be good with some pinto beans in a burrito.

  2. Have you thought about eggplant parmesan for meatless mondays? It's Jay's favorite. I just peel the eggplant (I don't like the skin, but you can leave it on)and slice it. Sprinkle it with salt adn let it sit for 30 minutes to let the bitter juices run off, then wash it off and bread it with bread crumbs and pan fry. Put them in a pan with a marinara sauce and mozarella and bake until the cheese is melted and sauce is warm. SErve with noodles and a salad. Yummmy!

  3. I have some rice I baked last night with garlic and have just given me the perfect lunch for the kids! Thanks, Kim