INGREDIENTS
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2-1/2 cups (1 pound) uncooked basmati brown rice
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4 cups (1 quart) vegetable broth (low sodium preferred)
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2 garlic cloves, minced
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1/4 cup fresh lime juice
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1-1/2 tablespoons olive oil
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1/2 to 1 teaspoon kosher salt (or more, to taste, if using low-sodium broth)
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1-1/2 teaspoons dried oregano (Mexican preferred)
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1-1/2 teaspoons ground cumin
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1/2 teaspoon ground white pepper
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1-1/4 cups fresh cilantro, chopped