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Cilantro Rice Recipe (Chipotle Copycat)
5 from 3,342 votes

Cilantro Rice Recipe (Chipotle Copycat)

This Cilantro Rice Recipe recreates the fresh, zesty side dish often served at Chipotle. Using basmati or long-grain white rice, cooked with a bay leaf and seasoned with minced cilantro, lime juice, and lemon juice, it offers a bright and fragrant rice with a subtle herbaceous note that complements many meals.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 12 servings
Calories: 114 kcal
Course: Side Dish
Cuisine: American, Mexican

Ingredients

  • 2 cups basmati rice unrinsed, or any long-grain white rice, rinsed (see note 1)
  • 1 bay leaf
  • salt
  • 1 teaspoon olive oil or rice bran oil, optional
  • 2 tablespoons cilantro minced (or omit or sub parsley, fresh
  • 2 tablespoons lime juice from 1-2 limes
  • 2 tablespoons lemon juice from 1-2 lemons

Instructions

To cook basmati rice on the stove top:
    Cup of Yum
  1. Bring 8 cups water to a boil in a large pot. Add rice, bay leaf, oil if using, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Boil uncovered for 10 to 12 minutes (for me it's always 12, but some readers have reported mushy rice after 12 minutes, so keep an eye on yours).
  2. Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl. 
  3. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional 1/4 teaspoon). Serve hot or at room temperature.
To cook any long-grain rice on the stove top:
  1. Bring 4 cups water to a boil in a large pot. Add rice, bay leaf, oil if using, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Reduce heat to low, cover, and cook for 15 minutes.
  2. Remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional 1/4 teaspoon). Serve hot or at room temperature.
To cook long-grain rice in a rice-cooker:
  1. Add rinsed rice (see notes), water (according to manufacturer's instructions, see notes), bay leaf, salt (I like 1 teaspoon), and oil if using. Close rice cooker, plug in, and turn on. Cook according to manufacturer's instructions.
  2. When the rice is finished, remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Add more salt to taste (I like 1/4 teaspoon). Serve hot or at room temperature.
To cook brown rice:
  1. Follow the instructions above using the following times: 40 minutes for Basmati on the stove top, 45 minutes for long-grain on the stove top, and 60 - 70 minutes for a rice cooker (or according to manufacturer's instructions). 2 cups brown rice makes 16 servings, 1/2 cup each (higher yield than white rice).

Notes

  • Rinse long-grain rice before cooking to remove excess starch unless using basmati, which can be cooked un-rinsed.
  • Store leftover rice covered in the refrigerator for up to 4 days or freeze in 2-cup portions for up to 3 months.
  • When using a rice cooker, always follow the device’s specific water-to-rice ratio instructions for best results.

Nutrition Information

Calories 114kcal (6%) Carbohydrates 25g (8%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 2mg (0%) Potassium 35mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 4IU (0%) Vitamin C 2mg (2%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 114

% Daily Value*

Calories 114kcal 6%
Carbohydrates 25g 8%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 2mg 0%
Potassium 35mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 4IU 0%
Vitamin C 2mg 2%
Calcium 9mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.