Roasted Coriander, Chickpea and Lime Rice
salads sides

Roasted Coriander, Chickpea and Lime Rice

Serve this lively rice dish as an accompaniment to grilled chicken or fish. It also makes a wonderful picnic salad or potluck offering.
  • 10m

    prep time

  • 20m

    Cook Time

  • 172

    Calories

  • 10

    Ingredients

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Ingredients

4

(1 cup)

Servings

  • 1/2 cup jasmine rice
  • 1 cup water
  • 3/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 2 tablespoons olive oil
  • 1 tablespoon McCormick Gourmet™ Roasted Ground Coriander
  • 2 teaspoons fresh lime juice
  • 1 cup grape tomatoes, halved
  • 1 can (15 1/2 ounces) chickpeas, garbanzo beans, drained and rinsed
  • 1/3 cup coarsely chopped fresh cilantro
  • 1/4 cup sliced green onions

Instructions

  • Mix rice, water and 1/2 teaspoon of the sea salt in medium saucepan. Bring to boil on high heat. Reduce heat to low; cover and simmer 18 to 20 minutes or water is absorbed and rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork

  • Meanwhile, mix oil, coriander, lime juice and remaining 1/4 teaspoon sea salt in large bowl with wire whisk until well blended. Add tomatoes, chickpeas, cilantro and onions; toss to coat. Add rice; toss gently to coat. Serve at room temperature or refrigerate until ready to serve

Nutrition information (per Serving)

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