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Put the rice, 2 c. water, and a pinch of salt in a pan. Bring to a boil then cover, reduce heat, and simmer gently until the liquid is absorbed and the rice is tender; about 30 minutes.
Meanwhile, whisk the tamari, sesame oil, lime juice, and chili paste together in a salad bowl.
Add the cashews, bell peppers, and green onions.
When rice is ready, add it to the mixture and toss to coat everything well.
Add salt, pepper, and additional chili paste or lime juice to taste.
Serve warm or at room temperature.