Name: Information
Prep time: 2 min
Cook time: 30 min

This cilantro lime rice with bone broth is more than just a side dish—it’s a flavor and nutrient upgrade to any meal. The bone broth packs in collagen, amino acids, and minerals, while the fresh herbs and lime brighten every bite. Spicy Pluck adds a savory kick that makes it anything but basic. Serve it warm as the perfect pairing for tacos, burrito bowls, or grilled meats, or enjoy it chilled as part of a meal-prepped salad bowl. Either way, it’s simple, fresh, and crave-worthy.

Prep time

2 min

Cook time

30 min

Servings

Ingredients

1 cup uncooked dry rice (I used organic white jasmine rice)
1.5 cup chicken bone broth
6 tbsp chopped fresh cilantro
3 tbsp finely chopped chives
2 tsp Southwest Pluck Seasoning
Squeeze of ½ lime
Generous drizzle (~1 tbsp) extra virgin olive oil
Flaky sea salt, to taste
½ tsp zest of fresh lime (optional)

Directions

Step 1

Add 1 cup dry rice and 1.5 cups bone broth to a medium sized pot and bring to a boil. Once a boil is achieved, reduce to simmer, cover pot with lid, and cook for 20 minutes.

Note: if you are using a different type of rice than this recipe calls for, then follow the directions exactly as listed on the rice packaging, but replace water with bone broth.

This recipe replaces plain water with mineral-rich bone broth as the cooking liquid. Bone broth is full of gut-supporting nutrients such as collagen, amino acids, electrolytes, and minerals and adds a delicious and nutritious flavor profile to this meal.

Step 2

In the meantime, finely chop your fresh cilantro and chives and set aside (if eating today).

Step 3

Once rice has been fully cooked, transfer to a large mixing bowl to let cool completely. If waiting to create a resistant starch, set the rice aside in the fridge for 24 hours and assemble tomorrow!

Step 4

Once ready to assemble, warm up your rice then add fresh cilantro, chives, Spicy Pluck, lime juice, olive oil, and sea salt to the large mixing bowl. Toss to combine. Taste and adjust as desired.

Step 5

Enjoy as a side dish or base to any weeknight meal. This recipe yields 6 cups of cooked rice to be divided as needed.

Recipe

Nicole Sheehan

Nicole holds a Master of Science in Nutrition from NUNM and is a certified yoga instructor. She takes a "food as medicine" approach to cooking and seeks to infuse the most nutrient density into each meal, inventing delicious ways to harmonize ingredients to uplift both flavor and function. Nicole is an advocate for the local food movement and believes in supporting a more equitable, regenerative, and sustainable food system at large.

Cilantro Lime Rice with Bone Broth and Pluck