Chipotle Cilantro Lime Rice Recipes

COPYCAT CHIPOTLE® CILANTRO-LIME BROWN RICE

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.
• Transfer brown rice to a large bowl and cool slightly, 5 to 7 minutes.
• Whisk lime juice, garlic, olive oil, and salt together in a bowl; stir into rice. Fold cilantro into rice mixture.

COPYCAT CHIPOTLE CILANTRO LIME RICE

Steps:

• Gather the ingredients.
• In a 3-quart saucepan, combine water, rice, oil, and salt. Bring to a boil.
• Reduce heat, cover, and let simmer for 15 to 20 minutes or until water is absorbed. Remove from heat and let stand for 5 minutes covered.
• Stir in fresh cilantro, lime zest and juice.

CHIPOTLE-STYLE CILANTRO-LIME RICE

Steps:

• Rinse rice several times with cold water until water runs clear. Drain well in a fine-mesh sieve. Transfer rice to a medium pot. Add salt and 1 1/4 cups water, cover, and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, 18-21 minutes.
• Remove from heat. Let stand, covered and undisturbed, 10 minutes. Use a fork to fluff, then gently fold in cilantro, butter, and lime juice.

CHIPOTLE'S CILANTRO LIME RICE

Steps:

• In a heavy 2-quart saucepan, heat the oil or butter over low heat. If using butter, stir it occasionally until melted. Add the rice and lime juice and stir for 1 minute. Add the water and salt. Raise the heat and bring to a boil. Cover, turn down the heat to low and simmer until the rice is tender and the water is absorbed about 25 minutes. Fluff the rice with a fork and stir in the cilantro.

CHIPOTLE CILANTRO LIME RICE (COPYCAT)

Steps:

• Bring 8 cups water to a boil in a large pot. Add rice, bay leaf, 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).
• Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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).

CHIPOTLE'S CILANTRO LIME RICE RECIPE

Steps:

• In a small heavy pot, add rice, water, 1 teaspoon of oil, and salt.
• Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover for about 20 minutes.
• Shut off the flame and keep covered for an additional 5 minutes.
• In a medium bowl, combine chopped cilantro, lime juice, rice, and remaining oil. Toss until completely mixed.