Lime cilantro brown rice

Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento

This recipe comes together in minutes and is fantastic next to spicy black beans or in a burrito. Use your favorite chili pepper in place of the jalapeño if you want a hotter, spicier or milder taste.

Ingredients

1/3 cup finely chopped scallions (green onions)
1 jalapeño pepper, finely diced (about 2 tbsp.)
1 to 2 cloves garlic, minced or pressed
A few tbsp. vegetable broth or tomato juice
2 tbsp. lime juice
1 tsp. lime zest
3 tbsp. finely chopped fresh cilantro
1/2 tsp. salt (optional)
3 cups cooked brown rice

Directions

Sauté scallions, jalapeño and garlic in broth or tomato juice for 2 to 3 minutes. Stir in remaining ingredients. Be sure to zest the lime before squeezing and warm the rice, if cooked earlier, before combining with other ingredients.

The Nutrition Professor's Shop Smart, Cook Smart, Eat Smart Tips:

Always zest your citrus whole with a microplane grater before cutting into quarters to juice.
Don't hesitate to double the amounts of peppers, garlic and cilantro in this recipe if you want to take the flavors to the next level!
Try a habanero chili if you like it really hot or a serrano for just a bit spicier than a jalapeño. If you prefer mild, use half a poblano or pasilla chili, depending on size.

Serves 4