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