Description
Unleash the secrets to Chipotle’s Cilantro Lime Rice at home, where the journey begins with the perfect rice cooked using a surprising method.
Ingredients
- 2 cups basmati rice unrinsed, or long-grain white rice, rinsed (see notes)
- 2 1/4 teaspoons salt, divided
- 1 bay leaf
- teaspoon olive oil or rice bran oil, optional
- 2 tablespoons finely chopped cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
Instructions
To cook basmati rice on the stove top:
- In a large pot, bring 8 cups of water to a boil. Then, add the rice, 2 teaspoons of salt, and the bay leaf. Stir everything together, return to a boil, and boil uncovered for 12 minutes.
- After removing the bay leaf, drain and rinse the rice with hot water using a fine mesh strainer, then pour it into a large bowl.
- Stir in cilantro, lime juice, and lemon juice, then season with the remaining quarter teaspoon of salt, or more to taste. Serve hot or at room temperature.
To cook long-grain rice on the stove top:
- In a large pot, bring 4 cups of water to a boil, then add rice, 2 teaspoons of salt, a bay leaf, and oil (if using), reduce heat to low, cover, and cook for 15 minutes.
- After removing the bay leaf, stir in cilantro, lime juice, and lemon juice. Then, add the remaining ¼ teaspoon of salt, or more to taste. Serve hot or at room temperature.
To cook long-grain rice in a rice-cooker:
- Combine the rinsed rice, water (following the manufacturer’s instructions, see notes), a reduced amount of salt (1 teaspoon), bay leaf, and optional oil in the rice cooker, then close it, plug it in, turn it on, and cook according to the manufacturer’s instructions.
- After removing the bay leaf from the cooked rice, stir in cilantro, lime juice, and lemon juice. Season with additional salt to taste (about 1/4 teaspoon is recommended), and serve hot or at room temperature.
To cook brown rice:
Follow the instructions above using the following times: 40 minutes for Basmati on the stovetop, 45 minutes for long-grain on the stovetop, and 60-70 minutes for a rice cooker (or according to manufacturer’s instructions). This recipe yields 18 servings of 1/2 cup each.
Notes
For long-grain rice, rinsing before cooking is recommended to remove excess starch. To do this, place it in a fine-mesh sieve under cool running water until the water runs clear, then drain well before adding it to the pot or rice cooker. Alternatively, soak the rice in a large bowl of water for up to 30 minutes, a more water-conserving method that also helps remove starch.
While using a rice cooker, follow the manufacturer’s instructions for rice and water portions, as their measuring cup might differ from a standard 8-ounce cup. They will also specify the ideal water amount for best results. Use those instructions over mine, but feel free to adjust the other ingredients to your taste.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Cuisine: Mexican
Nutrition
- Serving Size: 12 servings
- Calories: 117 kcal
- Sugar: 0.1g
- Sodium: 437.9g
- Fat: 0.6g
- Carbohydrates: 25g
- Protein: 2.2g
- Cholesterol: 0g