Cilantro-Lime Chicken Bowls with Peach Salsa: Your New Favorite 30-Minute Meal!

1. Introduction

When the clock is ticking and hunger is calling, a truly satisfying meal that comes together in under 30 minutes feels like a culinary superpower. Enter the Cilantro-Lime Chicken Bowls with Peach Salsa – a dish that’s not only incredibly fast but also bursting with fresh, vibrant flavors. As May arrives in Marrakesh, bringing warmer weather and an abundance of fresh produce, this recipe perfectly captures the essence of the season with its sweet peaches and zesty lime.

This isn’t just another quick meal; it’s a symphony of textures and tastes. Imagine tender, pan-seared chicken infused with the bright notes of cilantro and lime, complemented by a hint of smoky paprika and a touch of honey for irresistible caramelization. This savory chicken is then crowned with a juicy, homemade peach salsa – a refreshing medley of diced peaches, crisp bell pepper, sharp red onion, fragrant cilantro, and a kick of chili powder.

Served over fluffy rice, these bowls offer a complete, balanced, and utterly delicious meal that feels gourmet without the lengthy prep or cook time. Whether you’re a busy professional, a parent juggling schedules, or simply craving something fresh and flavorful, this recipe promises to deliver a delightful dining experience in half an hour. It’s truly a testament to how quick and healthy cooking can be, a concept also explored in our various quick chicken recipes like Creamy Garlic Parmesan Chicken or even How to Grill Shrimp for another speedy protein.

2. Recipe Summary

This recipe guides you through creating flavorful Cilantro-Lime Chicken Bowls topped with a fresh Peach Salsa, designed to be a complete meal ready in just 30 minutes.

• Cuisine: American (with fresh, summery, and slightly South-Western influences)
• Course: Main Course (Note: While listed as ‘Appetizer’ in the original, the caloric value and components clearly suggest a main dish. This recipe is designed as a complete meal.)
• Difficulty Level: Easy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Calories per serving: 417 kcal
• Author: Julia
• Dietary Classification: High Protein, Balanced Carbohydrates, Gluten-Friendly (if using gluten-free rice), Easily customizable.

3. Equipment and Utensils

Achieving this 30-minute meal relies on having your equipment ready. Here’s what you’ll need:

• Large Mixing Bowl: Essential for combining all the ingredients for your fresh peach salsa. A bowl large enough to comfortably toss the salsa without spilling.
• Large Skillet: A sturdy, large skillet (cast iron or non-stick will work) is crucial for efficiently cooking the chicken. Its size allows the chicken to sear properly without overcrowding, which can lead to steaming rather than browning.
• Sharp Knife: Indispensable for precise dicing of peaches, bell pepper, and red onion, as well as finely chopping green onions and cilantro. A sharp knife also makes slicing chicken breasts easier and safer.
• Cutting Board: A large, stable cutting board is needed for preparing all the ingredients. Consider having separate boards for raw chicken and fresh produce to avoid cross-contamination.
• Measuring Spoons: For accurate measurement of spices (smoked paprika, chili powder, salt, pepper) and liquids (lime juice, honey, olive oil).
• Measuring Cups: For measuring diced ingredients for the salsa and cooked rice for assembly.
• Citrus Juicer (optional but recommended): To efficiently extract fresh juice from limes.
• Tongs or Spatula: For flipping and stirring the chicken in the hot skillet. Tongs are particularly useful for handling chicken strips.
• Serving Bowls: Four individual bowls for assembling and serving the final chicken bowls.
• Small Bowl/Dish (for seasoning): To mix the dry seasonings for the chicken.

Having all your ingredients prepped (mise en place) before you start cooking is key to sticking to that 30-minute timeline!

4. Serving Suggestions

These Cilantro-Lime Chicken Bowls with Peach Salsa are a complete meal on their own, but their versatility allows for various delightful serving options and pairings.

• As a Complete Bowl: The primary serving method involves layering the Cilantro-Lime Honey Chicken and Peach Salsa over cooked Jasmine rice (or your chosen rice base) in individual bowls. Garnish generously with fresh chopped cilantro and fresh lime slices for a burst of color and flavor.
• Rice Variations (as suggested by the author):
  • Plain Jasmine Rice or Wild Rice: Simple and classic, allowing the chicken and salsa flavors to shine.
  • Flavored Rice: Elevate the base with:
    • Cilantro-Lime Rice: Cooked rice tossed with fresh lime juice and chopped cilantro (similar to the chicken flavors).
    • Cilantro-Lime Rice with Black Beans: Adds extra protein and fiber for a heartier bowl.
    • Sun-Dried Tomato Basil Rice: A savory and aromatic alternative (see our Sun-Dried Tomato Basil Rice Salad for inspiration on flavoring rice).
• Pasta Alternative:
  • Long Pasta: The author suggests long pasta such as spaghetti, fettuccine, pappardelle, or bucatini. The chicken and salsa would create a delicious topping for pasta, perhaps with a light olive oil or butter sauce to coat the noodles.
• Low-Carb Options:
  • Cauliflower Rice: An excellent low-carb substitute for traditional rice, absorbing the flavors beautifully.
  • Roasted Cauliflower: Chunks of roasted cauliflower make a tender and flavorful base.
  • Mashed Cauliflower: A creamy, comforting option that pairs well with the tender chicken.
• Side Dish Pairings: While a complete meal, a simple side can round it out:
  • A light green salad with a citrus vinaigrette.
  • Steamed or grilled asparagus.
  • Our Homemade Creamy Coleslaw could offer a creamy, tangy contrast.
• Beverage Pairings:
  • Non-alcoholic: Freshly squeezed lemonade (especially our Easy Homemade Peach Lemonade Recipe, playing on the peach theme!), iced green tea, or sparkling water with lime and mint.
  • Wine (for adults): A crisp Sauvignon Blanc, a dry Rosé, or a light-bodied Pinot Grigio would complement the fresh, zesty flavors.
  • Beer (for adults): A light lager or a wheat beer would be a refreshing choice.

The key to a visually appealing bowl is to arrange the components neatly, allowing each element to be seen and appreciated before mixing. The fresh cilantro and lime slices are not just garnish; they add essential freshness and acidity to the final dish.

5. Nutritional Information

The provided nutritional information indicates that these Cilantro-Lime Chicken Bowls with Peach Salsa are a well-balanced and moderately caloric meal, making them suitable for various dietary needs.

• Calories per serving: 417 kcal
• Servings: 4 people
• Macronutrient Distribution (Estimated based on ingredients):
  • Protein: High, primarily from the 1 lb (approx. 450g) of chicken breasts. Chicken breast is a lean source of complete protein, essential for muscle repair and satiety.
  • Carbohydrates: Significant, mainly from the 2 cups of cooked rice, and natural sugars from the peaches, bell pepper, and honey. This provides energy.
  • Fats: Moderate, derived from the olive oil used in cooking and the butter added at the end. These are mostly unsaturated fats, contributing to flavor and nutrient absorption.
• Dietary Information (Estimated):
  • Vitamins & Minerals:
    • Chicken: Good source of Niacin, Vitamin B6, and Phosphorus.
    • Peaches: Rich in Vitamin C, Vitamin A, and dietary fiber.
    • Bell Pepper: Excellent source of Vitamin C and Vitamin A.
    • Cilantro & Green Onions: Provide vitamins and antioxidants.
    • Lime Juice: High in Vitamin C.
  • Fiber: Present from the peaches, bell pepper, and rice (especially if using brown or wild rice).
  • Sodium: Controlled by the amount of salt added to taste.
• General Health Considerations: This recipe is naturally gluten-friendly (ensure rice is gluten-free), relatively low in saturated fat (lean chicken, olive oil), and packed with fresh produce. It offers a good balance of protein, complex carbohydrates, and healthy fats. The fresh salsa contributes significantly to the vitamin and fiber content.

Disclaimer: Nutritional information is an estimate based on typical ingredient values and the provided calorie count. Actual values may vary depending on exact portion sizes, specific brands of ingredients, and how closely the recipe is followed. For precise nutritional guidance, consult a registered dietitian or use a verified nutrition calculator with your specific ingredients.

6. Storage and Reheating

Proper storage and reheating are key to enjoying your Cilantro-Lime Chicken Bowls later while maintaining their quality and safety.

• Proper Storage Instructions:
  • Separate Components: For best results, store the chicken, peach salsa, and cooked rice in separate airtight containers in the refrigerator. This helps maintain the texture and freshness of each component.
  • Chicken: Cooked cilantro-lime chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Peach Salsa: Due to its fresh ingredients, the peach salsa is best consumed within 1-2 days. While it can last up to 3 days, the texture of the peaches and bell pepper might soften considerably.
  • Cooked Rice: Store cooked rice in an airtight container in the refrigerator for up to 3-4 days. Ensure it cools completely before storing to prevent bacterial growth.
• Freezing Recommendations:
  • Cooked Chicken: The cooked cilantro-lime chicken can be frozen in an airtight freezer-safe container or bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
  • Peach Salsa: Freezing the salsa is not recommended. The fresh peaches, cucumber, and bell pepper will become very watery and lose their texture when thawed, resulting in a mushy consistency.
  • Cooked Rice: Cooked rice freezes well. Store in freezer-safe bags or containers for up to 3 months.
• Reheating Methods:
  • Chicken:
    • Skillet (Recommended): Reheat chicken in a lightly oiled skillet over medium heat, stirring frequently until warmed through. Add a splash of water or chicken broth if it seems dry.
    • Microwave: Place chicken in a microwave-safe dish, cover, and microwave in 30-60 second intervals, stirring between, until heated through. Be careful not to overcook, as this can dry out chicken.
  • Rice:
    • Microwave: Add a tablespoon or two of water per cup of rice, cover, and microwave until steaming hot.
    • Stovetop: Heat in a saucepan with a splash of water or broth over low heat, stirring occasionally.
  • Assembly for Leftovers: When ready to eat, reheat the chicken and rice. Then, top with fresh or stored (but not reheated) peach salsa and any fresh garnishes.

Storing components separately and reheating only the chicken and rice ensures the best quality and flavor for your leftovers.

7. Expert Tips and Variations

Mastering these Cilantro-Lime Chicken Bowls is simple with a few expert insights and creative variations.

Tips for a Perfect 30-Minute Meal:

1. Mise en Place is Key: This is a 30-minute meal, so having all your ingredients prepped before you start cooking is crucial. Chop all your salsa vegetables and dice your peaches, slice your chicken, and measure out your spices and liquids in advance. This streamlines the cooking process.
2. Don’t Peel the Peaches: As the author notes, there’s no need to peel the peaches. The skin adds a lovely color, texture, and extra fiber. Just ensure you wash them thoroughly.
3. Season Generously (Chicken): Chicken breast can be bland, so don’t shy away from seasoning it well with salt, pepper, smoked paprika, and chili powder. This builds the foundational flavor.
4. Sear Undisturbed: When you add the chicken to the hot skillet, resist the urge to move it for the first 4 minutes. This allows the chicken to develop a beautiful, flavorful sear and a golden-brown crust. Overcrowding the pan can lead to steaming instead of searing, so cook in batches if necessary.
5. Cook Chicken Quickly: Chicken breast cooks quickly, especially when sliced. The goal is to cook it just until done (internal temperature of 165°F / 74°C) to keep it juicy. Overcooking is the quickest way to dry out chicken.
6. Add Butter Off Heat: Adding butter to the skillet after removing it from heat is a clever trick. The residual heat will melt the butter, coating the chicken in a luscious, glossy sauce without the butter burning.
7. Fresh Lime Juice and Cilantro are Non-Negotiable: The “cilantro-lime” in the name highlights these fresh ingredients. Freshly squeezed lime juice provides bright acidity that bottled juice cannot replicate, and fresh cilantro offers a unique herbaceousness. Don’t skimp on these for maximum flavor.
8. Taste and Adjust Salsa: Always taste your peach salsa and adjust seasonings as needed. Peaches vary in sweetness, so you might need more lime juice for tang or chili powder for kick.

Common Mistakes to Avoid:

1. Overcrowding the Skillet: This lowers the pan temperature and steams the chicken instead of searing it, leading to a grey, tough result. Cook in batches if your skillet isn’t large enough.
2. Overcooking the Chicken: The most common culprit for dry chicken. Use a meat thermometer if unsure, or cook just until juices run clear.
3. Not Drying Peaches/Veggies for Salsa: While you don’t peel peaches, ensure all salsa ingredients are relatively dry after washing to prevent a watery salsa.
4. Skipping the Rest after Searing: While not explicitly stated for this sliced chicken, generally, if you were cooking whole chicken breasts or thicker cuts, resting helps juices redistribute. For sliced, quick-cooked chicken, adding butter off heat serves a similar purpose of enriching the final product.

Creative Recipe Variations:

1. Protein Swaps:
   • Shrimp: Substitute chicken with shrimp for an even faster cook time. Season similarly (check out How to Grill Shrimp for seasoning ideas).
   • Pork Tenderloin: Slice pork tenderloin into medallions and cook similarly for a different lean protein option.
   • Tofu/Tempeh: For a vegetarian/vegan version, press and dice firm tofu or tempeh, then pan-fry until golden and toss with the cilantro-lime honey mixture.
2. Salsa Fruit Variations:
   • Mango Salsa: Substitute peaches with diced mango for a tropical twist (similar to the fruit notes in our Strawberry Watermelon Cucumber Salad).
   • Pineapple Salsa: Diced fresh pineapple works beautifully with the cilantro-lime chicken.
   • Mixed Fruit Salsa: Combine peaches with a small amount of other summer fruits like blueberries or nectarines (as in our Summer Strawberry Salad).
3. Salsa Veggie Variations:
   • Add finely diced jalapeño or serrano pepper for more heat.
   • Include a small amount of finely diced avocado in the salsa for extra creaminess (add just before serving to prevent browning).
   • Substitute red bell pepper with yellow or orange bell pepper for color variation.
4. Spice Profile Adjustments:
   • Add a pinch of cayenne pepper or a dash of hot sauce to the chicken or salsa for extra heat.
   • Experiment with other smoky spices like chipotle powder for a deeper smoky flavor.
   • Introduce a touch of cumin to the chicken seasoning for a more Tex-Mex vibe.
5. Alternative Bases:
   • Quinoa: A protein-rich, gluten-free grain alternative.
   • Brown Rice: For more fiber and a nuttier flavor.
   • Lettuce Wraps: Serve the chicken and salsa in crisp lettuce cups for a super low-carb option.
   • Tortilla Bowls: Spoon the mixture into crispy baked tortilla bowls for a fun, edible presentation.
6. Garnish & Topping Ideas:
   • A dollop of sour cream or Greek yogurt.
   • A sprinkle of cotija cheese (if not dairy-free).
   • Crushed tortilla chips for extra crunch.

8. Ingredients Section

This recipe utilizes fresh, readily available ingredients to create a harmonious blend of sweet, savory, and zesty flavors. Here’s a detailed breakdown:

Peach Salsa:

• 3 yellow peaches (medium size, approx. 1.25-1.5 lbs / 560-680g total): Pitted and diced. Yellow peaches are preferred for their vibrant color and balanced sweetness.
  • Sourcing: Choose ripe, firm peaches that are fragrant.
  • Note: Wash thoroughly; no need to peel.
  • Substitution: Nectarines, mangoes, or even pineapple can be used for a different fruit salsa.
• 1 sweet red bell pepper (approx. 6 oz / 170g): Diced. Adds crispness and a mild sweetness.
  • Sourcing: Look for firm, brightly colored peppers.
  • Substitution: Orange or yellow bell pepper can be used.
• ¼ cup (approx. 40g) red onion: Diced. Provides a sharp, pungent kick that balances the fruit.
  • Sourcing: Fresh, firm red onion.
  • Tip: For a milder flavor, soak diced red onion in cold water for 10 minutes, then drain.
  • Substitution: Shallots for a milder onion flavor.
• 3 green onions (approx. 30g): Finely chopped. Adds a fresh, milder onion flavor and vibrant green color.
  • Sourcing: Fresh green onions/scallions.
• ½ bunch cilantro (approx. ¼ – ⅓ cup chopped / 10-15g): Chopped. Essential for the signature fresh, herbaceous flavor.
  • Sourcing: Fresh, vibrant cilantro.
  • Substitution: If you’re not a fan of cilantro, fresh parsley or a mix of parsley and mint can be used, but the flavor profile will change significantly.
• 2 tablespoons (30ml) freshly squeezed lime juice: Or more, to taste. Provides essential acidity and brightness.
  • Sourcing: Fresh limes are crucial for best flavor.
• ¼ teaspoon chili powder: Or more, to taste. Adds a mild, earthy warmth.
  • Sourcing: Standard chili powder blend.
  • Substitution: A pinch of cayenne pepper for more heat, or smoked paprika for more smokiness.
• ¼ teaspoon salt: Or more, to taste. Balances flavors.
  • Sourcing: Fine sea salt or kosher salt.

Cilantro-Lime Honey Chicken:

• 1 lb (approx. 450g) chicken breasts: Skinless, boneless, sliced into even strips or bite-sized pieces.
  • Sourcing: High-quality chicken breast.
  • Substitution: Chicken thighs for a juicier, richer flavor; adjust cooking time slightly. Shrimp or pork tenderloin can also be used.
• ½ teaspoon smoked paprika: Adds a smoky, slightly sweet, and earthy flavor.
  • Sourcing: Look for “smoked paprika” specifically, not just regular paprika.
• 1 teaspoon chili powder: For a mild, robust flavor in the chicken.
  • Sourcing: Standard chili powder blend.
• ¼ teaspoon salt: To taste.
• Freshly ground black pepper: To taste.
• 2 tablespoons (30ml) olive oil: For searing the chicken.
  • Sourcing: Good quality extra virgin olive oil.
• 2 tablespoons (30ml) freshly squeezed lime juice: (Juice from approx. ½ lime). Adds brightness and tang to the chicken.
• 2 tablespoons (30ml) honey: Adds sweetness and helps with caramelization.
  • Sourcing: Any liquid honey.
  • Substitution: Maple syrup or agave nectar.
• 1 tablespoon (15g) butter: Added off heat for richness and shine.
  • Sourcing: Unsalted or salted butter.
• Fresh parsley (not explicitly measured in ingredients, but noted in instructions): Finely chopped. Add at the end for freshness.

Rice:

• 2 cups cooked rice: I used Jasmine rice.
  • Sourcing: Any preferred white or brown rice.
  • Substitution: Quinoa, cauliflower rice, or preferred pasta.

Garnish:

• Fresh cilantro: Chopped. For serving.
• 1 lime: Sliced. For serving and extra squeezing.

Metric Conversions (Approximate):

• 1½ cups strawberries ≈ 225g
• 1 lb chicken breasts ≈ 450g
• 3 yellow peaches ≈ 560-680g
• 1 sweet red bell pepper ≈ 170g
• ¼ cup red onion ≈ 40g
• 3 green onions ≈ 30g
• ½ bunch cilantro ≈ 10-15g chopped
• 2 tbsp lime juice ≈ 30ml
• 2 tbsp olive oil ≈ 30ml
• 2 tbsp honey ≈ 30ml
• 1 tbsp butter ≈ 15g
• 2 cups cooked rice ≈ 350-400g (varies by rice type)
• 2 tbsp fresh parsley ≈ 10-15g chopped

9. Step-by-Step Instructions

Follow these clear, concise steps to create your delicious Cilantro-Lime Chicken Bowls with Peach Salsa in just 30 minutes!

How to Make Peach Salsa:

1. Prepare Peaches: Wash 3 medium yellow peaches thoroughly. There is no need to peel them; simply chop them carefully to keep the skin on. Pit and dice them into small, even pieces.
2. Dice Vegetables: Dice 1 sweet red bell pepper and ¼ cup red onion into small pieces. Finely chop 3 green onions and ½ bunch cilantro.
3. Combine Salsa Ingredients: In a large mixing bowl, combine the diced peaches, red bell pepper, red onion, green onions, and chopped cilantro. Add 2 tablespoons of freshly squeezed lime juice (or more, to your preference), ¼ teaspoon of chili powder (or more, if you like extra kick), and ¼ teaspoon of salt (or more, to taste).
4. Toss and Season: Toss all the salsa ingredients gently to combine them well. Taste the salsa and adjust seasoning as needed, adding more salt, lime juice, or chili powder if desired. Set aside.
   • Explanation: Preparing the salsa first allows the flavors to meld while you cook the chicken, and ensures it’s ready to go when the chicken is done.

How to Make Cilantro-Lime Chicken:

1. Season Chicken: Take 1 lb skinless, boneless chicken breasts, sliced into strips or bite-sized pieces. Generously season them with ½ teaspoon smoked paprika, 1 teaspoon chili powder, ¼ teaspoon salt, and freshly ground black pepper to taste. Ensure all pieces are well coated.
2. Sear Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the seasoned chicken slices in a single layer. Cook, undisturbed, for about 4 minutes to allow the chicken to develop a good sear and golden-brown crust. Avoid overcrowding the pan; cook in batches if necessary.
3. Flip and Continue Cooking: Flip the chicken strips over and cook for 2 more minutes on the second side.
4. Add Lime and Honey: Lower the heat to low. Add 2 tablespoons of freshly squeezed lime juice and 2 tablespoons of honey to the skillet. Continue to cook for another 2 minutes or more, stirring frequently, until the chicken is cooked through and the sauce has slightly thickened and coated the chicken. The internal temperature of chicken should reach 165°F (74°C).
5. Finish with Butter and Parsley: Remove the skillet from the heat. Add 1 tablespoon of butter to the hot chicken and stir gently, off heat, to coat the chicken in the melted butter. Stir in the finely chopped fresh parsley (if using, as noted in the original instructions, though not in the ingredients list directly above, it complements the dish beautifully).
   • Explanation: Searing creates flavor and texture. Finishing with lime and honey adds a glaze. Adding butter off heat enriches the sauce without burning the butter.

Assembly:

1. Prepare Bowls: Add 2 cups of cooked rice (such as Jasmine rice) to four individual serving bowls, dividing it evenly.
2. Layer Components: Spoon a generous portion of the prepared peach salsa next to or over the rice in each bowl. Then, spoon the cooked cilantro-lime honey chicken over the rice, beside the salsa.
3. Garnish and Serve: Top each bowl generously with additional chopped fresh cilantro and a few fresh lime slices for garnish and extra zest.
4. Enjoy! Serve immediately and savor your delicious, homemade 30-minute meal!

10. Frequently Asked Questions (FAQ)

Here are some common questions about making and customizing these Cilantro-Lime Chicken Bowls with Peach Salsa.

• 1. How is this a 30-minute meal? This meal is designed to be completed in 30 minutes by focusing on efficient preparation (chopping all ingredients first) and quick cooking methods. While the rice needs to be pre-cooked (which can be done ahead of time or simultaneously), the chicken cooks rapidly in a skillet, and the salsa requires no cooking at all.
• 2. Can I use frozen peaches for the salsa? While fresh peaches are highly recommended for the best texture and flavor in the salsa, you can use frozen diced peaches if fresh are unavailable. Thaw them completely and drain any excess liquid before dicing and adding to the salsa to prevent it from becoming watery.
• 3. How can I prevent the chicken from drying out? The key to juicy chicken is not to overcook it. Slicing the chicken breasts into even strips helps them cook quickly and uniformly. Sear over medium-high heat for a good crust, then lower the heat and cook just until the internal temperature reaches 165°F (74°C). The addition of honey and butter at the end also helps lock in moisture.
• 4. Can this recipe be meal prepped? Yes, this recipe is great for meal prep! Cook the chicken and rice and store them separately in airtight containers in the refrigerator. Prepare the peach salsa and store it separately as well. When ready to eat, simply reheat the chicken and rice, then top with the fresh (unheated) salsa and garnishes.
• 5. What is smoked paprika and can I use regular paprika instead? Smoked paprika is made from peppers that have been smoked and then dried and ground, giving it a distinctive smoky flavor. Regular paprika (sweet or hot) is made from dried, unsmoked peppers and has a much milder, less complex flavor. While you can substitute with regular paprika, the smoky depth of the chicken will be diminished.
• 6. Can I add more heat to this dish? Absolutely! For more heat, you can increase the amount of chili powder in both the chicken seasoning and the peach salsa. You could also add a pinch of cayenne pepper, a dash of hot sauce, or include finely diced jalapeño or serrano peppers (seeds removed for less heat) in the peach salsa.
• 7. What kind of rice is best for these bowls? Jasmine rice is recommended for its soft texture and subtle aroma, which complements the flavors of the chicken and salsa well. However, you can use any cooked rice you prefer, such as basmati, brown rice, or even wild rice for a nuttier flavor and more chew. The author also suggests cilantro-lime rice for an extra flavor boost.