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Roasted Coriander, Chickpea And Lime Rice

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Roasted Coriander, Chickpea And Lime Rice
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Makes: 4 servings adjust
Serve this lively rice dish as an accompaniment to grilled chicken or fish. It also makes a wonderful picnic salad or potluck offering.



  • 12 cup Jasmine Rice
  • 1 cup Water
  • 34 teaspoon Mccormick┬« Gourmet Collection Sicilian Sea Salt,, divided

Step 1

Mix rice, water and 1/2 teaspoon of the sea salt in medium saucepan. Bring to boil on high heat.

Step 2

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.


  • 2 tablespoons Olive Oil
  • 1 tablespoon Mccormick┬« Gourmet Collection Roasted Ground Coriander
  • 2 teaspoons Fresh Lime Juice

Step 3

Meanwhile, mix oil, coriander, lime juice and remaining 1/4 teaspoon sea salt in large bowl with wire whisk until well blended.


  • 1 cup Grape Tomato, halved
  • 1 can Canned Garbanzos (Chickpeas), 1 can (15 1/2 ounces)/drained and rinsed
  • 13 cup Fresh Cilantro, coarsely chopped
  • 14 cup Green Onion, sliced

Step 4

Add tomatoes, chickpeas, cilantro and onions; toss to coat. Add rice; toss gently to coat.

Step 5

Serve at room temperature or refrigerate until ready to serve.
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