Ingredients:

  • 1.5 cups (300g) Long-grain white rice
  • 3 cups (710ml) Chicken or vegetable broth
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1/4 cup (15g) Fresh cilantro, finely chopped
  • 2 tbsp (30ml) Fresh lime juice
  • 1 tsp (6g) Sea salt
  • 4 cups (350g) Shredded cabbage (mix of red and green)
  • 1/2 cup (70g) Red onion, thinly sliced
  • 1/4 cup (60ml) Apple cider vinegar
  • 1 tbsp (15ml) Honey or agave nectar
  • 1/2 tsp (3g) Celery seed
  • 1/2 cup (120g) Sour cream or Greek yogurt
  • 1 tbsp (15g) Chipotle peppers in adobo sauce, minced
  • 1 clove Garlic, grated
  • 1/2 tsp (3g) Smoked paprika

Instructions:

  1. Rinse the rice under cold water until the water runs clear. In a saucepan, toast the rice in olive oil for 2 minutes until nutty. Add broth and salt, bring to a boil, then cover and simmer on low for 15–18 minutes. Let sit for 5 minutes before folding in fresh cilantro and lime juice.
  2. In a large bowl, whisk together the apple cider vinegar, honey, and celery seed. Toss in the shredded cabbage and red onions. Massage the dressing into the cabbage for 30 seconds and let sit for at least 15 minutes to macerate.
  3. Whisk the sour cream, minced chipotle, grated garlic, and smoked paprika in a small bowl until completely smooth. If needed, add a teaspoon of water to reach a drizzling consistency.