A Simple Summer Recipe: Cilantro-Lime Rice Bowls [Wellness]

I made this meal for friends two days in a row, and both times it was a hit! It’s perfect for a casual lunch or late-night meal with friends or family. Each bowl can be customized easily, and it’s fun to have everyone in the kitchen for the process. I made the cilantro-lime rice ahead of time for burritos with, but the recipe works perfectly for both dishes. My recipe is vegetarian, but there is plenty of protein in the beans, cheese, and egg. Here’s how I made it happen:

Cilantro-Lime Rice Bowls

Cilantro-Lime Rice: 2 cups long grain white rice 2-4 cups water, depending on your method 1 cup cilantro, chopped finely 4-5 Tbsp lime juice 2 Tbsp unsalted cream butter 2-3 tsp lime zest Salt and pepper to taste

Cook the rice with the butter.  I use a rice cooker so less water was needed, but the traditional method will require more water. Finely chop the cilantro.

• Use a grater to zest a lime.
• Juice 3-4 limes until you have the right amount.  I tried using pre-squeezed lime juice, but it just isn’t the same.
• Combine all of the ingredients in a large bowl, adding salt and pepper to taste if desired.

Jalapeno Ranch Sauce:

• 1 cup light mayo or miracle whip
• 1/2 cup sour cream
• 1 tsp Worcestershire sauce
• 1/2 tsp dried parsley
• 1/2 tsp white vinegar
• 1 clove garlic, or 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 paprika
• 1/8 tsp cayenne pepper
• 1 large jalapeno, seeded if desired
• Cilantro, about 1 handful

Grilled Veggies:

• 1 small onion
• 1 jalapeno, seeded if desired
• 1 green bell pepper, seeded
• 1 small can green chile, drained
• Salt and pepper to taste

The Final Steps:

• Prepared Cilantro Lime Rice
• Prepared Jalapeno Ranch Sauce
• Prepared Grilled Veggies
• 1 Egg per bowl/serving
• 1 can whole black beans, drained
• 1 can whole kernel corn
• 1-2 whole avocados
• Mixed Mexican cheese or Jack cheese
• Hot sauce, if desired
• Canola oil