Or piled up with with beans, vegetables, salsa, sour cream, and avocado. It’s very versatile, very tasty, very inexpensive, and super simple. Whenever I make rice, I toast it slightly in butter before adding water. It adds a deeper depth of flavor to the rice. Melt 1 tablespoon of butter in a medium pot over medium heat, and add 1 cup of brown rice (I used basmati), the zest of one lime, and 1/2 teaspoon of salt and toast, stirring occasionally, for about 3 minutes. Add 2 cups of water (or chicken or vegetable stock, if you are feeling crazy).
Stir, bring to a boil, cover, and turn the heat to low. Simmer for approximately 20 minutes, or until the rice is cooked and the liquid has been absorbed.
Stir in 1/4 cup chopped cilantro and the juice of the same lime you zested. Serve as a side next to vegetarian enchiladas verdes or stuffed into your favorite burrito, such as baked chipotle chicken burritos. Boom. Done.
