Chipotle Copycat Cilantro Lime Rice Recipe
This Chipotle copycat cilantro lime rice is light, fluffy, and packed with fresh citrus and cilantro flavor. Made with simple ingredients and cooked on the stovetop, it tastes just like the rice from the restaurant and is perfect for burrito bowls, tacos, or meal prep.
Servings: 12 ½ cup servings
Equipment
Ingredients
- 2 cups Basmati Rice
- 3 cups Water
- 1 Bay Leaf
- 1 tablespoon Neutral Oil avocado or vegetable oil
- ¼ cup Fresh Cilantro finely chopped
- 1 tablespoon Lime Juice plus more to taste
- 1 tablespoon Lemon Juice plus more to taste
- Kosher Salt to taste
Instructions
- Rinse the rice (optional): Place the rice in a fine-mesh sieve and rinse under cool water until the water runs mostly clear. Drain well.
- Cook the rice: In a medium pot, combine the rice, water, bay leaf, and a generous pinch of salt. Bring to a gentle boil over medium-high heat.
- Simmer: Cover with a tight-fitting lid, reduce heat to low, and cook for 12 minutes without lifting the lid.
- Steam: Remove from heat and let the rice sit, covered, for 5–10 minutes. Remove the lid, drizzle with the oil, and let sit uncovered for another 5 minutes.
- Finish: Remove the bay leaf and fluff the rice with a fork. Add the cilantro, lime juice, lemon juice, and additional salt to taste. Stir gently and adjust citrus and salt as needed before serving.
Notes
- Rice type: Long-grain white rice works best for a fluffy, separate texture. Basmati or jasmine both work well. Avoid short-grain rice, which will be too sticky.
- Rinsing: Rinsing the rice is optional, but it helps remove excess starch and results in lighter, fluffier rice similar to Chipotle’s.
- Seasoning the water: Lightly salting the cooking water is key. The rice should taste seasoned on its own before adding the citrus and cilantro.
- Oil: Chipotle uses rice bran oil, but avocado oil or another neutral oil works well at home. Add the oil after cooking so it coats the grains without making them greasy.
- Citrus balance: Using both lime and lemon juice gives the rice a brighter, more balanced flavor. Start with the listed amounts, then adjust to taste once the rice is fully fluffed.
- Cilantro: Add the cilantro after the rice has cooled slightly to preserve its fresh flavor and bright green color.
- For bowls: A typical burrito bowl uses about ½ cup cooked rice per serving. This recipe makes enough rice for multiple bowls depending on portion size.
- Make-ahead: The rice can be made up to 4 days in advance. Reheat gently in the microwave or stovetop.
Nutrition
Calories: 113kcal | Carbohydrates: 25g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.3mg
