This is the perfect rice to celebrate Mexican week! Keeping with my continuous healthy theme lately, this rice is a great alternative to two or three tortillas. To increase the healthfulness EVEN more, make it with brown rice instead! Before I had ever made this recipe, I had always loved making MY version of Mexican Rice; rice in water spiked with two tablespoons of taco seasoning. Obviously, this is much healthier and much lighter – the perfect spring / summer accompaniment for any Cinco de Mayo gathering!The other great benefit to this rice is how versatile it is! It forms the base for my next dinner (Thursday) and I even stirred it into the dinner I’m giving you all on Friday! Believe me when I tell you, you could eat it alone and simply enjoy a delicious dinner.

Cilantro-Lime Rice (adapted from SkinnyTaste)

Serves: 4

1 cup rice (preferred: long grain)

2 cups water

1 lime

3 tablespoons fresh cilantro

2 teaspoons vegetable oil

In a small pot, add rice and water. Boil on high until most of the water evaporates (5-10 minutes). The water should just be skimming the top of the rice. Reduce the heat to low and cover for 10-15 minutes (until rice is fully cooked). Let cool slightly (about 5 minutes). Meanwhile, cut the lime in half and juice it into a large bowl. Roughly chop the cilantro and add it to the lime juice. Stir in the rice and the oil. Toss until completely mixed. Serve immediately

Until the next time my oven is on…