Cilantro Lime Rice

The Vitamins, phosphorus, beta-carotene, and antioxidants in cilantro are said to promote good eyesight, skin, mucous membranes, and help to delay the onset of several disorders that are commonly associated with aging.  

I have been trying to cut back on carbs for a while now, and this recipe accomplishes that by adding a whole bag of frozen cauliflower rice, so you are getting in more veggies and less carbs.  You won’t even be able to tell the difference!

 For more information about Cilantro google “Cilantro uses and benefits”.  Enjoy!

 Ingredients

• 1cup long-grain jasmine rice, rinsed well and drained
• 1½, plus ¼ cups water, separated
• 4teaspoons Extra Virgin Olive Oil
• 1 small garlic clove, finely minced
• 2scallions, finely chopped
• 1teaspoon lime zest
• ¼ to ½teaspoon salt
• 1½tablespoons fresh lime juice
• ½cup finely chopped fresh cilantro
• Pinch red pepper flakes, or ¼ diced jalapeño, optional

Method

1) Combine the rice, water, and 1 teaspoon of the olive oil in a medium saucepan with a lid. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on the package of your rice).

2) While the rice is cooking, add the frozen bag of cauliflower rice to a sauté pan that is big enough to hold the cauliflower rice plus the jasmine rice once it is cooked. Add a 1 teaspoon of the olive oil and ¼ cup of water to the pan, season with salt and pepper and then cover for about 10 minutes until just heated through.  Check the cauliflower rice halfway through in case you need to add a bit more water to keep it from sticking.

3) Uncover and fluff the jasmine with a fork, then add to the pan with the cauliflower rice and stir to combine.. Add the garlic, scallions, and lime zest and stir again to combine. Let cool for 1 minute, then add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes or jalapeño, if using. Stir to combine and season to taste.