Copycat Our take on the Chipotle Cilantro-Lime Rice
Copycat Chipotle cilantro-lime rice
Fluffy long-grain rice cooked with a bay leaf, then tossed with fresh lime juice, zest and lots of chopped cilantro. Our take on Chipotle's cilantro-lime rice.
- Prep
- 4 min
- Cook
- 15 min
- Serves
- 4
- Per serve
- 300 kcal
Ingredients
Method
Boil the water in a kettle. Meanwhile, rinse the rice in a sieve under cold water, swirling with your hand, until the water runs mostly clear.
Pour the boiling water into a large pot over high heat, add the salt, bay leaf and rice and stir once. Boil, uncovered, stirring now and then, until the grains are just tender with no hard center.
While the rice boils, zest one lime, juice both and finely chop the cilantro.
Drain the rice well in the sieve, return it to the hot pot off the heat, cover with a lid and let the last of the water steam off.
Remove the bay leaf. Drizzle in the oil, lime zest and juice, add the cilantro and fold gently with a fork until evenly flecked. Taste and add more salt or lime.
Tips
- The bay leaf in the cooking water and a good hit of fresh lime at the end are what make it taste like the original. Add the lime off the heat so it stays bright.
- Short on time? Use quick-cook long-grain rice or 2 microwave rice pouches (8.8-ounce) and fold in the same lime, oil and cilantro.
- Leftovers keep in the fridge for 4 days; reheat with a splash of water and a fresh squeeze of lime.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
