Cook a big batch of fragrant cilantro-lime rice and eat it all week with convenient no-cook Mexican-style toppings.
For the rice, you’ll need: basmati or other fluffy long-grain white rice, a bunch of cilantro, a lime, a few jalapeno peppers, minced garlic, and olive oil.
Prepare the rice according to package instructions. While it’s cooking, very finely chop a large bunch of cilantro. De-seed and finely dice the peppers. Mix together with the garlic, a drizzle of olive oil, and lime juice and salt to taste. Stir into the rice when it’s done.
Top with: tinned black beans seasoned with salt, cumin, and onion powder; frozen or tinned corn; salsa; half an avocado; shredded cheese; shredded lettuce; sour cream.