This recipe goes with Chili-and-Lime Grilled Shrimp With Seasoned White Beans and Rice
Southern Living JULY 2010
Prepare rice according to package directions with a pinch of salt and pepper.
Meanwhile, grate rind from lime into a small bowl. Cut lime in half, and squeeze juice into bowl.
Pulse cilantro, next 3 ingredients, lime rind, and lime juice in a blender until combined. Gradually add olive oil, salt, and pepper, and process just until blended, stopping to scrape down sides.
Microwave cannellini beans in a large microwave-safe bowl at HIGH 1 1/2 minutes or until thoroughly heated. Stir in hot cooked rice. Add cilantro mixture, and toss to combine. Serve warm.
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