Chipotle Cilantro Lime Rice Copycat Recipe
Orignal Recipe
Notes
If you prefer to use leftover, takeout, or instant rice, simply warm 3-4 cups of cooked rice before continuing with the recipe. You can either microwave the rice in 30-second intervals until fully warmed or quickly heat it up in a skillet on the stovetop.
For 1 cup of white rice, use 2 cups of water.
For 1 cup of basmati rice, use 1 1/2 cups of water.
For 1 cup of brown rice, use and 2 1/2 cups of water.
Ingredients
- 1 cup of uncooked rice (white, brown, or basmati)
2-3 limes, well scrubbed
1/4 cup cilantro, finely chopped
Pinch of salt
Directions
- Sauté the uncooked rice in a skillet or heavy-bottomed pot over medium heat with a tablespoon of oil and large ribbon of lime peel until rice is just aromatic and light golden brown before adding water.
- If you're using a rice cooker, transfer the toasted rice from the skillet to the rice cooker, then add the required amount of water and a generous squeeze of lime juice before covering with a lid and pressing "on." If you're making rice on a stovetop, add the water and lime juice to the pot of toasted rice, cover, and bring to a boil before reducing the heat and simmering for the amount of time indicated on the package.
- Remove the zest from one lime using a Microplane or fine vegetable grater. Slice both limes in half, then squeeze the juice into a small measuring cup or ramekin, making sure to remove any seeds that fall in.
- In a large bowl, combine the warm (not hot) cooked rice with the lime juice, zest, and most of the chopped cilantro, saving a teaspoon or so for garnish.
- Mix the ingredients together until fully combined, then serve with an extra slice of lime and a sprinkle of cilantro on top.
Information
- Category
- Side Dishes
- Yield
- 3-4 cups of rice
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Total Time
- 14 minutes, 59 seconds