Here at Farmers’, we take the month of April and the beginning of May to celebrate flavors inspired by Mexico and the Southwest. Farmers’ Fiesta has been a tradition at the Market for as long as many of us can remember. Our Bakehouse makes Aztec pudding cake; our cheese cases highlight Cotija and Pepper Queso; and our produce departments feature salsa ingredients such as white onions, tomatillos, and a variety of peppers.

This week, our recipe is inspired by Becca, our HR administrator. If you asked Becca her favorite flavor, she probably would say cilantro.

Interestingly enough, some people are genetically averse to this amazing herb. Somewhere between 4-14% of the U.S. population have a variation in a group of their olfactory-receptor genes that causes cilantro to taste like soap. But if you’re one of the lucky people without this variation, Becca’s Too-Easy Cilantro Lime Rice recipe is for you!

The Recipe

Servings: 4

What You’ll Need

• 1 cup uncooked rice (Becca uses brown rice, but basmati or jasmine rice also works)
• 2 cups (or ratio on rice package) water or stock, for flavor
• 1 bay leaf
• 1 lime
• 1 bunch of cilantro (or to taste), finely chopped
• Oil
• Salt, to taste

Instructions

1. Wash rice.
2. In medium saucepan (or rice cooker), add bay leaf and cook rice according to package. Use chicken or vegetable stock if you want more flavorful rice.
3. Remove rice from heat and discard bay leaf.
4. Add a splash of oil, half of chopped cilantro, salt, and juice of half a lime. Mix until ingredients are fully incorporated.
5. Add more lime juice and cilantro until desired taste.
6. (Optional) Garnish with additional cilantro.

Pair this side dish with Nick’s Extra Cheesy Chicken Quesadillas or your go-to burrito bowl!