2cupsbrown riceadd some black wild rice as well if you want
1litrevegetable brothor 1 litre of water and a cube of bullion/dried vegetable stock
1cupfresh cilantro leaves
(Optional) extra lime wedgesto squeeze and garnish
For the lime topping
1 & 1/2tspcumin
1 & 1/2tsporeganodried is easier to work with, you can also use fresh oregano for extra flavour if it is finely chopped
60 ml(4 tbsp)lime juiceabout 2 whole limes
20 ml(1 & 1/3 tbsp)olive oil
(Optional) a sprinkle of lime zestgrate the outside of the lime
Set your pot of vegetable broth or water with bullion cubes to boil.
Add rice to pot and turn it down to low boil for 25-30 minutes, stirring occasionally and checking for consistency around the 25 minute mark. Like a risotto, the rice should absorb the broth and there should be little if any liquid left in the pot.
While the rice is cooking, prepare your spices, lime juice, and olive oil. Juice fresh limes if possible. Place all of these in a bowl and whisk them together thoroughly for 1 minute.
Wash, dry off, and chop green onion, jalapeno, and cilantro, removing stems from cilantro.
When the rice is done, remove the pot from heat. You can leave it in the pot if you are serving immediately.
Add green onion and dump the lime topping onto the hot rice and stir it all around.
Add some fresh cilantro at the end and stir again. If you are planning to have leftovers then save some cilantro until you serve the rice again next time.
Regardless of what kind of broth you use, this will turn out to be an amazingly flavourful dish. Remember, like a risotto, you want the rice to absorb all the liquid. You may need to add some water if there is nothing left in the pot and the rice is still undercooked.
Have you ever had a Mexican brown rice dish before? Let me know with a comment below, and tag me on Instagram @the.phil.osopher with your photos if you make this! I’d also love to hear thoughts on what other cake recipes you’d like to see.