cilantro lime brown rice

Here’s a tip for staying on track:

Make your meals yummy! Use various spices and condiments to give them different flavors.

Don’t let them be bland, plain and boring. No one wants to stick with that…

Here I have salmon made with mustard and black pepper, steamed asparagus & the best brown rice ever!

Squeeze fresh lime juice, add purple onions, tomato, black beans & cilantro to your brown rice and thank me later😜 What’s your favorite healthy recipe?

Brown Rice and Beans with Ginger Chile Salsa

Author: Ordinary VeganRecipe Serves: 4


  • 2 Tbsp. olive oil, divided
  • 1 celery stalk, chopped, divided
  • 1 cup of brown rice
  • Salt & freshly ground black pepper
  • ½ cup coarsely chopped fresh cilantro, divided
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 2 15-0z cans black beans, rinsed (or freshly made)
  • 1 cup homemade vegetable broth (broccoli stems + cilantro leaves)
  • 2 red Jalapeños or fresno chiles, stemmed, halved and seeded
  • 1 Tbsp. chopped peeled ginger
  • 1 Tbsp. fnely grated lime zest
  • 1 tsp. maple syrup
  • ¼ cup fresh lime juice
  • 1 avocado, halved, pitted, chopped
  • ½ cup fresh tomatoes, chopped


  1. Heat 1 Tbsp. oil in a medium saucepan over medium heat. Add ¼ of chopped celery and cook, stirring occasionally, until softened, about 5 minutes.
  2. Add rice and stir to coat.
  3. Add 2 cups water and season with salt. Bring to boil, reduce heat to low, cover and cook until rice is just tender.
  4. Remove rice from heat. Let stand, covered for 10 minutes. Fluff rice with a fork and fold in ¼ cup cilantro: season with salt and pepper.
  5. While rice is cooking, heat remaining 1 Tbsp. oil in a medium saucepan over medium heat. Add ⅔ of remaining celery. Cook, stirring occasionally, about 5 minutes.
  6. Add coriander and cumin; stir 1 minute.
  7. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes.
  8. Pulse chiles, ginger, lime zest, lime juice, remaining celery and maple syrup in a blender until a chunky sauce forms. Season salsa with salt.
  9. Serve rice with beans: top with salsa, avocado, tomatoes, ¼ cup cilantro and lime wedges.


+brown rice
+sautéed chicken and peppers

the most perf delicious peanut sauce I ever did have!!!
+ 1c peanut butter
+ 1.5c coconut milk (in the can)
+ splash of apple cider vinegar
+ 2-3 splashes soy sauce
+ two cloves of garlic, minced
+ handful of cilantro

Throw it all in a food processor and mix it up, baby! I never really measure anything, unless I’m baking, so just taste it and add stuff til you like it! You could also add sriracha or something to make it spicy! (PS this makes a TON of sauce, I have leftovers for salads and wraps and whatever else I wanna put it on!)


very versatile recipe and great for using up leftovers or canned food! add or omit ingredients as you please. 

servings: 1 (but easily doubled! or tripled or whatever)

ingredients: 1 chopped shallot (you could use ¼ an onion), a bowl of leftover rice (i used brown), ¼ cup of corn (fresh or frozen…if frozen, you will have to boil first), ½ an avocado, a can of chickpeas (drained and rinsed), ¼ cup of feta cheese (to taste, really. so it’s optional), ½ a lime (to taste), chopped cilantro (i used around 5-7 stalks including stems)

spices used: salt, pepper, cumin, cayenne, paprika

  1. preheat oven to 400 degrees F. cook the chickpeas according to this recipe. season chickpeas with cumin, cayenne, and paprika after they finish cooking in the oven.
  2. heat a little bit of oil on a pan. when the oil is shiny, add the shallot and sautée for 2-3 minutes. add the rice and cook until thoroughly heated and coated with the oil. remove from heat. add lime juice, cilantro, salt, and stir.
  3. prepare the corn if needed (i ate the corn raw)
  4. assemble the bowls: rice, corn, avocado, feta, and chickpeas. add more lime juice or other seasonings if necessary.

suggestions: you could do frozen peas instead of corn, add a fried egg or some grilled meat, take the feta away to make it vegan,

check out my food blog here :)

Made this delicious AND nutritious vegan bowl for the boyfran and myself last night. It was so amazing and filling! It also took no more than 20 mins total to make😏
1 crushed clove of Garlic
Bell peppers
Swiss chard
Soy chorizo
Microwaveable Brown rice
Coconut oil

1. Sauté mushrooms and garlic in coconut oil. Add peppers and stir until tender.

2. Remove veggies and add Swiss chard. Cook until slightly wilted.

3. Cook chorizo last for approx. 10 minutes on medium heat.

4. Heat rice and add in cilantro and lime. Mix well

Add all ingredients into a bowl and enjoy!! I added a little siracha as well for a little more heat.

Happy eats :) Xx


Carbin up after a long trail run through the creek!
• golden potato hash with coco oil and cajun seasoning
• black beans
• butter lettuce
• brown rice with corn and cilantro
• guacamole - avo lime and cilantro
• ate with lots of homemade salsa