This avocado lime rice is a perfect fusion of Mexican and Indian dishes. You can find lime rice served in South India and can find “jeera,” or cumin rice, on Indian menus. Mexican cooks also make lime rice and you’ll find it served in Mexican restaurants, including cilantro lime rice. This recipe blends all of those into one versatile side dish!
I happen to love cilantro (I even crave it sometimes), but I know that it is definitely not for some people. I made this recipe without the cilantro and it’s still fabulous! You can even make both versions if you are serving it to guests, or keep the cilantro on the side for a topping.
Once you have assembled the avocado lime rice completely, you can adjust all the flavors to your own taste. Add extra lime, salt, or even cumin to taste (I added extra of all three!). It’s actually very tasty as a mildly flavored rice, and also as a dish with a punch and a bit of a flavor surprise. It depends on your flavor mood.
This dish is served warm or at room temperature, but Mr. Key Lime liked it cold. I like to microwave the leftovers and eat it warm. Maybe it’s the lime and avocado flavors that make it good cold, but it’s absolutely good both ways. See, I told you this dish was versatile!
I made my avocado lime rice with brown rice, but you can experiment with using basmati or jasmine rice, too.
I prefer to use this method for cooking my rice. It removes 50% to 80% of the arsenic found in rice. If you have time to soak the rice overnight, the cooking time is shortened and you will be making the healthiest rice you can.
If you are putting together an Indian menu, you might like Homemade Vegan Naan (such a good recipe!!) or this White Bean Dip. For south of the border accompaniments, check my Mexican Cuisine page. This recipe is from The Weary Chef.