Brown Rice with Lime, Cilantro and Jalapeño

Lime, cilantro and fresh jalapeños offer a fresh and zippy contrast to the earthy nuttiness of brown rice in this simple Mexican-style side dish. This would go well with my classic Refried Beans, or Southwest Vegetarian Chili, or Black Bean and Corn Bake with Cheese Topping.

Brown Rice with Lime, Cilantro and Jalapeño

1 cup brown rice
2 cups water
2 jalapeño peppers, seeded and diced
2 tablespoons fresh cilantro, chopped
juice and zest from 1 large lime
1/2 teaspoon sea salt, or to taste

Rinse the brown rice under cold running water. Soak overnight in 2 cups of water in a small saucepan.

Bring the rice to a boil, then reduce the heat to low, cover, and simmer undisturbed until the water is absorbed, about 40 minutes. Remove from heat and stir in the rest of the ingredients. Cover again and let sit for 3 to 5 minutes.

Serve hot or warm. Serves 2 to 4.