For the cilantro lime rice:
For the bowl:
- 3 tablespoons Fatworks Pure Lard
- 1 cup jasmine rice
- 1 ½ cup filtered water
- 1 lime
- ¼ cup chopped cilantro
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Optional for topping:
- 1 tablespoon Fatworks Pure Lard
- 2 bell peppers, cored & sliced thin
- 1 large onion, sliced thin
- 4 fried eggs
- Fresh pico de gallo
- 1 ripe avocado, sliced
- Limes for squeezing
- Chopped cilantro
Prep time: 20 minutes
Cook time: 35 minutes
Buffalo Tallow, Duck Fat, Ghee, Goose Fat, Lamb Tallow, Leaf Lard, Pure Lard, Pure Tallow, Schmaltz (Chicken Fat), Wild Boar
Gluten Free, Keto, Paleo Friendly, Whole30
To prepare the rice: add the 3 tablespoons of Pure Lard or other fat to a medium stockpot along with the jasmine rice. Place over medium heat and cook until the rice starts to pop and turn slightly golden, stirring occasionally. Add the filtered water. Cut the lime in half and squeeze the juice into the pot. Add the lime skins to the pot, as well.
Bring the water to a simmer, cover with a lid, and turn the heat down to medium-low. Cook for 15 minutes covered. Remove the pot from the heat and leave the pot covered for 10 minutes. Remove the lid, fluff the rice with a fork, and remove the lime skins. Add the cilantro, sea salt, and black pepper and stir well. Cover to keep warm until serving.
To prepare the bowls: add the 1 tablespoon Pure Lard to a wide sauté pan. Place the pan over medium-high heat. Add the sliced pepper and onion and sauté until softened and slightly charred, about 7-10 minutes. Remove the peppers and onions to fry the eggs to your desired doneness, adding more Pure Lard if the pan seems dry.
To assemble the bowls: fill with a portion of cilantro lime rice, top with sautéed peppers and onions, pico de gallo, sliced avocado, and a fried egg. Garnish with more lime juice and chopped cilantro, as desired.