Copycat Chipotle Cilantro Lime Rice
User Reviews
4.9
Copycat Chipotle Cilantro Lime Rice
Description
This recipe starts by thoroughly rinsing basmati rice to remove surface starch, preventing clumping and producing separate grains. After rinsing, the rice is sautéed gently in olive oil until it begins to lightly brown, which enhances its nutty flavor and helps prevent sticking. The rice is cooked using a 1:2 ratio of rice to liquid—using either chicken or vegetable stock to add depth.
The cooking is performed at medium-low heat and uncovered until the liquid fully absorbs. After cooking, fresh lime juice, lime zest, butter (optional), and finely chopped cilantro are stirred in, lending the rice refreshing citrus notes and herbal brightness characteristic of the popular Chipotle style rice.
This cilantro lime rice is suitable as a side for a wide variety of dishes or as a base in burrito bowls. Rinsing the rice and using stock contribute to achieving a fluffy, flavorful result.
Use a heavy-bottom pan with a glass lid to monitor cooking without repeatedly lifting the lid, which can affect steam retention. Allow rice to rest off heat to absorb remaining moisture for perfect texture.
Ingredients
- 1 cup long grain rice basmati rice
- 2 cups chicken stock or vegetable stock
- 2 teaspoons olive oil
- Pinch salt
- 1 tablespoon butter optional, highly recommended
- 2 tablespoons lime juice freshly squeezed
- lime zest
- 1 cup cilantro finely chopped, leaves
Instructions
- Rinse the rice: Always rinse rice before you cook it. This helps remove excess starch (surface stars and keeps it from sticking together. Rinsing gets rid of any dirt.
- Place rice in a fine mesh strainer or a bowl and rinse it several times. Rinse by scrubbing rice gently with your fingertips.
- Heat olive oil in a heavy-bottom saucepan. Sauté rinsed rice stirring until rice just begins to brown. Do not brown rice.
- Use a 1:2 ratio. For every 1 cup long grain rice, add 2 cups of liquids. Add liquid of your choice – water or chicken stock to pack in more flavors. For the vegetarian option, use vegetable stock.
- Scrape rice sticking to the side of the pan into the liquid.
- Reduce flame to medium-low heat and bring water to boil.Pro-tip: it’s important to cook rice at the correct temperatures. If cooked on high heat, water will evaporate very quickly preventing the rice from absorbing the liquids, thus your rice won’t get cooked as desired.
- Cook uncovered until the water level drops below the surface of the rice. Then reduce the flame to low. Now cover the pan with a lid (when almost 90% of water is absorbed simmer and cook for about 12 minutes.Note: Heat should be at its lowest temperature. Else rice will begin to burn at the bottom.
- DO NOT Stir rice in between. Leave it untouched.
- Once cooked remove the saucepan from the heat and let it sit for 5 to 10 minutes undisturbed. Do not open the lid. This helps the rice to cook through. Rice absorbs moisture from steam and makes it fluffy and perfect.
- Open lid. Add butter, lime juice, cilantro, and lime zest and gently fluff it with a fork or spatula. If needed add salt as per taste.
- Serve with your favorite food.
Notes
- Rinse rice thoroughly before cooking to remove excess starch and achieve separate grains.
- Use long-grain basmati rice for best texture; avoid sticky rice varieties.
- Cooking rice in chicken or vegetable stock adds more flavor than just water.
- Sauté rice in olive oil before cooking to enhance flavor and prevent sticking.
- Follow a 1:2 rice-to-liquid ratio, adjusting slightly if needed based on results.
- Cook on low heat to allow proper absorption and prevent rapid evaporation.
- Let rice rest after cooking with a closed lid to finish absorbing moisture fully.
- Employ a heavy-bottom saucepan with a glass lid to monitor without lifting the lid repeatedly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 201mg | 8% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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