Cilantro Lime Rice is a simple side dish that pairs well with Mexican or Tex-Mex cuisine, such as Chicken Enchiladas, Guacamole-Stuffed Southwest Burgers or Santa Fe Bean Salad. I like it best with lots of lime and a moderate amount of cilantro, but it’s easy to adjust the ingredients to your own tastes. All of the ingredients are very low oxalate and can be doubled or halved without affecting the oxalate content by much. You may also want to try adding a clove or two of garlic or some sauteed, minced onions.Yum!
Cilantro Lime Rice
1 cup long-grain rice
2 cups water
1/2 teaspoon salt (or to taste)
1/4 cup chopped cilantro
1 T olive oil
Juice of one lime (about 2 tablespoons lime juice)
1. Put rice, water and salt in a sauce pan and bring to a boil. Reduce heat and cover. Simmer for 20-25 minutes until rice has absorbed the water.
2. Meanwhile, combine cilantro, olive oil and lime juice in a large serving bowl. Add rice when it has finished cooking and mix well, fluffing with a fork if necessary.
Makes 4 servings (about 1/2 cup each). 
Low Oxalate Info: All ingredients in Cilantro Lime Rice are very low oxalate. One half cup serving has less than 1 mg. oxalate.
Other Diets: Cilantro Lime Rice may also be appropriate for gluten-free, dairy-free, vegan, vegetarian and GFCF diets.
Photo credits goes to Evan Bench for Cilantro Lime Rice.
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