Copycat Chipotle Cilantro-Lime Rice
Total Time
25 mins
Prep Time
10 mins
Cook Time
12 mins
Rating
4.3 out of 5 stars
(30)
Ingredients
6-8 servings
- 8 cups water
- 2 cups basmati rice, white or brown
- 2¼ teaspoons salt, divided
- 1 bay leaf
- 1 teaspoon olive oil
- 4 tablespoons minced cilantro
- 2½ tablespoons lime juice
- 1 tablespoon lemon juice
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Preparation
Step 1
Place the water in a large saucepan or stockpot and bring to a boil over high heat. Add the rice, 2 teaspoons of the salt, the bay leaf, and olive oil and stir to combine. Allow to return to a boil, then boil, uncovered, for 12 minutes.
Step 2
Remove from the heat, drain the rice in a fine-mesh strainer, and rinse with hot water. Transfer the rice to a serving bowl, remove the bay leaf, and stir in the remaining ¼ teaspoon salt, cilantro, lime juice, and lemon juice. Serve warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Step 3
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Chef's notes
Chipotle uses rice bran oil in their rice; if you have it (or can find it at your grocery store), you can substitute it for the olive oil.
Nutritional values are based on one serving.
