Cilantro and Tomato Rice Recipe

Cilantro and Tomato Rice Recipe

  • 1 cup short-grain brown rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 pound tomatoes, chopped
  • 1/3 cup chopped fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lime juice or lemon juice
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 (19 ounce) can chickpeas, drained
  • 1/4 cup slivered almonds
  1. Place the rice, water, and 1/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the rice is tender and the liquid is absorbed.
  2. Meanwhile, in a medium bowl, combine the tomatoes, cilantro, oil, lime juice or lemon juice, garlic, cumin, pepper, and the remaining 1/4 teaspoon salt. Cover and let stand at room temperature. Stir in the rice and chickpeas and top with the almonds.
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