My husband made this Chili Lime Rice the other day. He shared a picture in the Facebook group I run and everyone asked for a recipe. So he made it again and measured everything out this time.
This recipe is for spicy food lovers! The first time he added black beans, but forgot to add them the second time, so feel free to add black beans to this if you like.
This flavorful rice is vegan and gluten free. He used green Serrano chili peppers, but you can really use any peppers you like. If you want a little heat, but not too much, you can remove the seeds from the peppers after roasting.
We like to top this with sliced avocado. You can also add my vegan sour cream if you like. Yum!
Looking for more dinner ideas?
- Avocados with Mango Salsa
- Black Rice Stuffed Peppers
- Broccoli and Cheese Quinoa Bites
- Chickpea Fajita Bowls
- Lentil Stuffed Sweet Potatoes
Chili Lime Rice (Vegan, Gluten Free)
Chili Lime Rice
- 3 Serrano chili peppers
- 3 cups cooked brown rice
- 1/2 cup chopped green onion
- Juice of 1 lime
- 1/2 avocado, sliced for topping
- 2 tomatoes, chopped
Preheat oven to 400.
Brush the peppers with a little oil and roast them for 10 minutes.
Chop and set aside.
Cook the rice according to the package instructions. Let cool.
Add all the ingredients to a bowl and mix well. If you desire more protein, you can add 1 cup of cooked black beans.
Top with sliced avocado.
If you want less heat, you can remove the seeds from the peppers. This should keep in the fridge for at least 4-5 days. Enjoy!