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Copycat Chipotle Cilantro-Lime Rice Recipe

Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.

We love this stuff—I probably serve it at least once a week. It takes only moments more than plain rice, and my children beg for it. We even love the leftovers—it makes great fried rice the next day!

We love this stuff—I probably serve it at least once a week. It takes only moments more than plain rice, and my children beg for it. We even love the leftovers—it makes great fried rice the next day!

Take Chipotle Home

One of our favorite restaurants is Chipotle—we love the fresh Southwestern flavors. And hands down, everyone's favorite item is the cilantro-lime rice—that stuff is seriously addictive.

The problem is that the closest Chipotle is over an hour away, which makes a trip up there a bit impractical. So I figured I'd learn how to make this at home, and it turned out it was super easy. Five ingredients and twenty minutes is all it takes to produce this lovely copycat recipe at home for yourself.

Matter of fact, my son and I often cook for church camps over the weekend, and I can batch this out in no time for up to 200 hungry high school kids. That's how easy it is!

Give it a try, and you'll see. A super delicious, simple side dish you'll turn to over and over again!

Ingredients

  • 2 cups uncooked white rice
  • 4 cups water
  • 2 teaspoons kosher salt
  • 1/4 cup fresh cilantro, minced
  • 1/2 fresh lime, juiced

Directions

  1. I use a rice cooker for the rice—adding the water, rice and salt, and simply hitting cook. To cook the rice on the stove top, add the water, rice, and salt and bring the pan to a boil over medium heat. Cover, reduce to a simmer, and cook for 20 minutes, or until the water is fully absorbed.
  2. Mince the cilantro and sprinkle over the top of the cooked rice. Squeeze the lime juice over the rice and toss together with a fork. Serve immediately.

Rice Cooker or Stove Top

The first step is simply to cook the rice. I love my rice cooker - I can't remember the last time I actually put it away - I use it several times a week. But the stove top is almost as easy.

The first step is simply to cook the rice. I love my rice cooker - I can't remember the last time I actually put it away - I use it several times a week. But the stove top is almost as easy.

Fresh, Hot Cooked Rice - Perfectly Fluffy

One of the keys to great, fluffy rice is to leave it alone while it cooks. Don't lift the lid, then fluff it with a fork when it's done.

One of the keys to great, fluffy rice is to leave it alone while it cooks. Don't lift the lid, then fluff it with a fork when it's done.

Fresh Lime Juice is Critical

This isn't the time to skimp on ingredients - because there are so few ingredients, and the lime juice is a major component, spring for fresh limes. Squeeze the juice right over the top of the rice.

This isn't the time to skimp on ingredients - because there are so few ingredients, and the lime juice is a major component, spring for fresh limes. Squeeze the juice right over the top of the rice.

Mince Cilantro at the Last Minute

Mince the cilantro at the last minute - cilantro tends to get wilted and will turn black if you cut it and let it sit.  It only takes a few seconds to mince, so just be patient. Once the rice is ready, mince and toss it with the rice.

Mince the cilantro at the last minute - cilantro tends to get wilted and will turn black if you cut it and let it sit. It only takes a few seconds to mince, so just be patient. Once the rice is ready, mince and toss it with the rice.

Perfect, Fluffy, Brightly Flavored Cilantro Lime Rice

Serve the rice immediately, although honestly - leftovers are great too. We make fried rice with ours, or throw it into a burrito. All great!

Serve the rice immediately, although honestly - leftovers are great too. We make fried rice with ours, or throw it into a burrito. All great!

Check out the Quick Tutorial!

© 2018 Jan Charles

Comments

Dora Weithers from The Caribbean on April 23, 2018:

Thanks for the idea. Seems interesting. I think I'll try it.