Chilly Lime Rice / Quinoa

I first made it as a filling in a burrito but can go as a rice dish with an Indian meal. I made it with basmati rice but you can replace rice with quinoa to get a more protein rich food. You can twist and turn the taste according to the cuisine (look at the variations)... Simple and easy!

Preparation time - 5 - 10 mins
Cooking time - 15 - 20 mins
Serves - 2

INGREDIENTS

• Basmati Rice / Quinoa - 1 cup
• Dried Red chilly - 1 - crushed / chilly flakes - 1 tsp (can increase as per taste)
• Garlic - finely chopped - 1 clove
• Lime leaf - 1 (finely cut... use a kitchen scissors makes it easy)
• Lime - half (grate the rind and keep the lime for cooking)
• Oil - 1 tbsp
• Salt to taste
• Water to cook rice (I used 2 cups)

METHOD

• In a pan heat the oil add the garlic, chilly and lime leaf... Saute till the raw smell of garlic disappears
• Add the rice and mix till the rice is coated with oil
• Add water, salt and grate the lime rind of half a lime and mix well.
• Leave the half lime piece inside the pan and close the pan for the rice to cook as shone in the pic.
• If you are using gas then make sure that you check the rice so that it doesn't get burnt
• I used a rice cooker... its easier... If you have a cooker that has multi function then you can do the saute and cooking of the rice in the same cooker or you can saute everything and add it in the rice cooker to cook.
• Once the rice is done serve with any side dish of your choice... I think it will go great just with a simple chilled raita!
• If you are using quiona make sure that it is well cooked... The the whole grain should be transparent.
• You could use the cooked lime as an accompaniment or something to squeeze over the rice or dal.

VARIATIONS

• Can use it as a filling for Mexican burritos along with beans, veggies, salsa, jalepenos and sauce of your choice
• If you need more flavour you could use veggie / chicken stock instead of salt and water
• It could be a great Thai rice if you add some coconut milk while cooking the rice.