Cilantro Lime Rice Chipotles Copycat Recipes
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.
Nutrition Facts : Calories 73 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 320 mg, Sugar 0 g, Fat 2 g, UnsaturatedFat 0 g
CHIPOTLE'S CILANTRO LIME RICE
Make Chipotle's Cilantro Lime Rice in your own home with this delicious copycat recipe. If you close your eyes you will think you're eating one of Chipotle's rice bowls. This recipe is so easy to make and pairs perfectly with my copycat Chipotle Pork Carnitas.
Provided by Stephanie Manley
Categories Side Dish
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 81 kcal, Carbohydrate 16 g, Protein 1 g, Sodium 196 mg, ServingSize 1 serving
CHIPOTLE CILANTRO LIME RICE (COPYCAT)
Learn the secrets to making Chipotle Cilantro Lime Rice in the comfort of your own kitchen. This copycat recipe starts with getting the right type of rice and cooking it in a non-traditional way. This rice is soft and fluffy with just the right amount of chew and no stickiness.
Provided by Meggan Hill
Categories Side Dish
Time 25m
Number Of Ingredients 7
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).
Nutrition Facts : Calories 114 kcal, Carbohydrate 25 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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