Coriander Lime Chickpea Rice
Lime and chopped coriander lift a pot of rice and chickpeas after cooking. This suits a dinner where you want the grain and beans together rather than another side to coordinate. Let the covered rice rest before fluffing, and add the herbs once the main cooking is finished. Their fresh character is the point of the final step.
South Asian · Preparation time: 10 min · Cook time: 22 min · Total time: 32 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 140 g Uncooked white rice
- 220 g Cooked chickpeas
- 70 g Yellow onion
- 2 g Ground cumin
- 15 ml Olive oil
- 290 ml Water
- 20 ml Lime juice
- 15 g Fresh coriander leaves
- 2 g Fine salt
Allergens listed for these ingredients · None identified. Check package labels.
Step-by-Step Instructions
- Rinse the rice. Dice onion and soften it in oil in a saucepan, then stir in cumin for 30 seconds.
- Add rice, chickpeas, water and salt. Bring to a boil, cover and simmer gently according to the rice package, adding water if its directions require more.
- When the rice is tender, rest covered for five minutes. Fluff with a fork and fold in lime juice and chopped coriander before serving.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, sieve or colander, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Do not replace the dry white rice with cooked rice in the covered absorption step. The water is intended to hydrate the dry grain, not reheat an equal weight of cooked rice.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.