Chipotle Lime Rice Recipes

COPYCAT CHIPOTLE RICE RECIPE

Steps:

• Place the rice in a fine mesh strainer and rinse it with cold water for a minute or two, until the water runs clear. Drain the rice well.
• If you're using a rice cooker, measure the rice and water using the manufacturer's measuring equipment. Place the rinsed rice, water, bay leaf, and 1 teaspoon of the rice bran oil in the rice cooker and turn it on.
• If you're using the stovetop, place the rinsed rice, water, and bay leaf in a medium-sized saucepan. Bring the mixture to a boil before reducing it to a simmer. Cover the rice and cook, covered, for 12 to 15 minutes, until the rice has absorbed all the water.
• When the rice is finished cooking, add the remaining 2 teaspoons of rice bran oil to the pot without stirring. Replace the cover and let the rice rest for 10 minutes.
• Add the salt, cilantro, lime juice, and lemon juice and stir the rice using a fork. Add additional salt, if desired.

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.

CHIPOTLE COPYCAT LIME RICE RECIPE

Steps:

• In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
• Add rice and lime juice, stir for 1 minute.
• Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
• At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
• Add in the cilantro and fluff rice with a fork.

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 LIME RICE

Steps:

• Cook the rice according to package directions. While the rice is cooking, combine the olive oil, lime juice and chipotle sauce in a small jar and shake to combine.
• Once the rice is cooked, while it is still steaming hot, place it in a large mixing bowl. Fluff with a fork and then drizzle with the lime sauce. Toss well to thoroughly coat and separate the rice.
• Taste and season generously with salt and pepper. Garnish with cilantro or parsley and serve with a wedge of lime for extra tang. Enjoy!

CHIPOTLE CAULIFLOWER RICE

Steps:

• Cut the raw cauliflower into florets. Pulse the it in a food processor in two batches until it's slightly larger than grains of rice.
• In a large cast iron skillet over medium high heat, heat up 2 tablespoons of olive oil. Add the cauliflower and stir it frequently until it is golden brown, roughly 6 minutes.
• Remove the skillet from the heat and add the freshly squeezed lemon and lime juice, salt, and cilantro. Stir to mix well. Taste and add more salt if desired.
• This dish tastes best when hot. Serve with other keto Tex-Mex food or make your own copycat Chipotle burrito bowl by following our other Mexican recipes.

CHIPOTLE CILANTRO LIME RICE COPYCAT RECIPE

Steps:

• In a small heavy pot, add rice, water, 1 tablespoon oil and salt.
• Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce heat to low and cover with a lid for about 15 minutes.
• Turn off heat and let the rice sit COVERED with the lid on for an additional 5-10 minutes. Do NOT uncover immediately, as the rice is still cooking.
• In a medium bowl, combine chopped cilantro, lime juice, lime zest, rice and remaining 1 tablespoon of oil and toss until completely mixed.
• Serve as is or topped with cilantro and Chipotle Black Beans.

CHIPOTLE LIME RICE RECIPE

Steps:

• In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
• Add rice and lime juice, stir for 1 minute.
• Add water and salt, bring to a full rolling boil.
• At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
• Add in the cilantro and fluff rice with a fork.

CILANTRO LIME RICE (CHIPOTLE'S COPYCAT)

Steps:

• Preheat a deep cast iron pan or skillet with butter. Add rice and cook on medium-high until rice turns golden brown.
• Add in water, lime zest, and salt. Stir to combine.
• Bring it to a boil and turn the heat down to low. Cover the rice with a lid and let it cook for 15 minutes.
• Remove rice from heat and let it sit for 10 minutes. Using a fork, fluff the rice to loosen the grains from one another.
• Add fresh cilantro and a squeeze of lime juice right before serving. Enjoy!

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).