Serve with canned kidney or black beans in juices, Mexican blend cheese, and pico de gallo (see recipe)

4 cups water 2 cups brown rice 1 lime, juiced 1 teaspoon minced garlic 1 teaspoon extra-virgin olive oil 1 teaspoon sea salt 1/2 cup chopped fresh cilantro

- Bring water and brown rice to a boil in a saucepan - Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes - Transfer brown rice to a large bowl and cool slightly, 5 to 7 minutes - Whisk lime juice, garlic, olive oil, and salt together in a bowl; stir into rice - Fold cilantro into rice mixture