Chipotle Cilantro Lime Rice (Copycat)
Unlock the secrets to Chipotle’s Cilantro Lime Rice at home! This copycat recipe uses the perfect rice and a unique cooking method to achieve fluffy, flavorful grains with a satisfying chew, minus any stickiness.
![Chipotle Cilantro Lime Rice (Copycat)](https://allgoodrecipes.com/wp-content/uploads/2024/05/1716165447598-720x1024.jpg)
In my quest for stovetop and rice cooker fluffy rice perfection, I discovered that Basmati rice cooked in a surprising amount of water (the “pasta method”) replicates Chipotle’s recipe perfectly.
While Basmati rice shines in this recipe, I’ve also experimented with other varieties and cooking methods, which I’ve included for your reference.
Ingredients notes
![Recipe ingredients for Chipotle Cilantro Lime Rice (Copycat)](https://allgoodrecipes.com/wp-content/uploads/2024/05/1716165830566.jpg)
“Grain size refers to the cooked rice’s length-to-width ratio, and while short and long grains are easily identifiable, medium grains can be trickier as they sometimes get categorized as short-grain.
- Plump and stubby short-grain rice, known for its high starch content and tendency to clump, is the perfect choice for making sushi.
- Slender and long-grained, like American white/brown rice, Jasmine, or Basmati, long-grain varieties boast a firm, dry texture ideal for side dishes, pilafs, and salads.
- Occupying the middle ground, medium-grain rice like Arborio (risotto) and Bomba (paella) offers a happy medium: moist, tender, slightly chewy grains that cling together after cooking.
A key lesson learned: stick with the recipe’s rice recommendation! Each variety has unique characteristics, and substitutions can lead to unintended results.
Step-by-step instructions
Method 1: How to Make Basmati Rice on the Stove (pasta method)
Despite prior experience with Basmati rice, my usual method involved the classic approach: measuring a specific water-to-rice ratio, boiling, covering, and simmering until all the water was gone.But then I stumbled upon a new (well, new to me) method for Basmati rice, and it revolutionized my rice-cooking game.
If you’ve ever felt intimidated by rice, fear not! The “pasta method” is as simple as cooking pasta – perfect results for anyone!
1.In a large pot, bring 8 cups of water to a boil, then add the rice, bay leaf (if using), oil (optional), and your preferred amount of salt (around 2 teaspoons), stir, and return to a boil.
2.Boil uncovered for 10-12 minutes (aim for 12, but some report mushiness after 12 so watch closely!).
3.Once the bay leaf is removed, drain and rinse the rice with hot water using a fine-mesh strainer.
4.After fluffing the rice with cilantro, lime juice, lemon juice, and your preferred amount of salt (I recommend an extra ¼ teaspoon), serve it hot or at room temperature.
Method 2: How to Make perfect Long-Grain Rice on the Stove (absorption method)
While Basmati rice shines here, other long-grain options work too; just rinse them first to remove excess starch for the best Cilantro Lime Rice.
To achieve perfectly fluffy rice, rinse it in a fine-mesh sieve under cool running water until the water runs clear, then drain well before adding it to your pot or rice cooker.
For an alternative water-conserving method, soak the rice in a large bowl of water for up to 30 minutes to remove excess starch before rinsing and adding it to your pot or rice cooker.
1.In a large pot, bring 4 cups of water to a boil, then add the rice, bay leaf (optional), oil (optional), and your preferred amount of salt (around 2 teaspoons), stirring everything together and returning it to a boil.
2.Reduce heat to low, cover the pot, and simmer for 15 minutes.
3.After removing the bay leaf, fluff the rice with cilantro, lime juice, lemon juice, and your preferred amount of salt (I recommend an extra ¼ teaspoon), then serve it hot or at room temperature.
Method 3: How to make perfect rice in a Rice Cooker
The beauty of a rice cooker is its hands-free operation – just push a button and fluffy rice awaits! I use and recommend the Aroma Housewares Rice Cooker, which you can get on Amazon for $30.
Rice cookers often have a measuring cup slightly smaller than standard. Simply count out the desired number of rice cups, then fill the cooker with water to the corresponding level marked on the side.
1.For your rice cooker, combine rinsed rice, water following the manufacturer’s guide, a bay leaf (optional), your preferred amount of salt (around 1 teaspoon), and oil (optional), then close the lid, plug it in, and switch it on.
2.Let the rice cooker work its magic and cook according to the manufacturer’s instructions.
3.After the rice finishes cooking, remove the bay leaf, fluff it with cilantro, lime juice, lemon juice, and your preferred amount of salt (I recommend an extra ¼ teaspoon), then serve hot or at room temperature.
Method 4: Cilantro-Lime Brown Rice
While brown Basmati rice shines here, any long-grain brown rice works in your Cilantro Lime Rice – make it on the stovetop or take the easy route with your rice cooker’s “brown rice” button!
Since brown rice cooks longer, refer to Step 7 for the adjusted cooking times, no matter which method (stovetop or rice cooker) you choose.
Recipe tips and variations
- yield:Remember, brown rice expands more while cooking – 1 cup uncooked yields 4 cups cooked, while white rice triples in volume (1 cup to 3 cups).This recipe yields roughly 6 cups of Cilantro-Lime Rice, perfect for 12 burrito bowls (½ cup each) – ideal for meal prep and feeding a crowd!
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer:Since rice freezes beautifully, portion leftovers into 2-cup freezer bags, label and date them, lay them flat, and freeze for up to 3 months. Thaw when needed, or add frozen portions directly to soups or stir-fries for a quick and easy boost.
- Cilantro haters: For all you cilantro haters out there (don’t worry, science says it’s not your fault!), Chipotle lets you skip the cilantro and get your rice plain.
![Chipotle Cilantro Lime Rice (Copycat)](https://allgoodrecipes.com/wp-content/uploads/2024/05/1716168159133-682x1024.jpg)
Why I love my rice cooker
While rice cookers consistently deliver the fluffiest results, in our recent roundup of the best, my personal favorite (and our top pick!) was the Aroma Housewares Rice Cooker.This compact and user-friendly Aroma Housewares Rice Cooker flawlessly delivers perfectly cooked rice every time, no wonder my sisters Erin and Meredith have the same one (and over 6,100 reviewers agree – that’s a lot of happy rice eaters!
Beyond perfect rice, rice cookers can even whip up creamy polenta with minimal effort (no more million-hour stirring!), making them a versatile kitchen tool. Not convinced? Don’t worry, some models on our list boast slow cooker capabilities too!
Recipes FAQS
How many cups of rice will 1 cup uncooked rice make?
While 1 cup of uncooked white rice expands to 3 cups cooked, brown rice yields even more, with 1 cup uncooked turning into 4 cups cooked.
What is the difference between brown and white rice?
Packed with fiber, vitamins, and minerals housed in its bran and germ, brown rice reigns supreme as a whole grain, while white rice, though undeniably tasty, loses these nutrients during processing that removes the bran and germ.
While brown rice requires more cooking time than white rice, our recipe card below offers instructions for Cilantro Lime Brown Rice if you’re up for the delicious wait.
PrintChipotle Cilantro Lime Rice (Copycat)
Unlock the secrets to Chipotle’s Cilantro Lime Rice at home! This copycat recipe uses the perfect rice and a unique cooking method to achieve fluffy, flavorful grains with a satisfying chew, minus any stickiness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 cup 1x
- Category: Side dish
- Cuisine: American, Mexican
Ingredients
- 2 cups basmati rice unrinsed, or any long-grain white rice, rinsed (see note 1)
- 1 bay leaf
- Salt
- 1 teaspoon olive oil or rice bran oil, optional
- 2 tablespoons fresh cilantro minced (or omit or sub parsley)
- 2 tablespoons fresh lime juice from 1-2 limes
- 2 tablespoons fresh lemon juice from 1-2 lemons
Instructions
To cook basmati rice
- Bring 8 cups of water to a boil in a large pot, then add rice, bay leaf, oil (if using), and salt to taste (I like 2 teaspoons). Stir and return to a boil.Boil uncovered for 10 to 12 minutes (aim for 12, but watch closely to avoid mushiness).
- After boiling, remove the bay leaf, then drain and rinse the rice with hot water in a fine mesh strainer before transferring it to a large bowl.
- Stir in cilantro, lime juice, and lemon juice, season to taste with salt (I like an additional ¼ teaspoon), and serve hot or at room temperature.
- After removing the bay leaf, drain and rinse the cooked rice with hot water in a fine mesh strainer before transferring it to a large bowl.
- Stir in cilantro, lime juice, and lemon juice, then season to taste with salt ( I like an additional ¼ teaspoon), and serve hot or at room temperature.
To cook any long-grain rice:
- In a large pot, bring 4 cups of water to a boil, then add rice, bay leaf, oil (if using), and salt to taste (I like 2 teaspoons), stir, return to a boil, reduce heat to low, cover, and cook for 15 minutes.
- After removing the bay leaf, stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional ¼ teaspoon), and serve hot or at room temperature.
To cook long-grain rice
- Combine rinsed rice (see notes), water (according to instructions, see notes), bay leaf, salt (I like 1 teaspoon), and oil (if using) in the rice cooker, then close, plug in, turn on, and cook according to manufacturer’s instructions.
- Once the rice finishes cooking, remove the bay leaf, stir in cilantro, lime juice, and lemon juice, adjust salt to taste (I like ¼ teaspoon more), and serve hot or at room temperature.
cook brown rice:
- Follow the instructions above, adjusting cook time accordingly: 40 minutes for stovetop Basmati rice, 45 minutes for stovetop long-grain rice, and 60-70 minutes for a rice cooker (or follow manufacturer’s instructions).2 cups brown rice yields 16 ½-cup servings (more servings than white rice).
Notes
- Long-grain rice (not Basmati):For long-grain rice besides Basmati, rinse it in a fine-mesh sieve under cool water until the water runs clear to remove excess starch.Drain the rinsed rice well before adding it to the pot or rice cooker, or alternatively, soak it in a large bowl of water for up to 30 minutes to remove excess starch while conserving water.
- For rice cookers, follow the manufacturer’s instructions for water and rice portions, as their measuring cups might differ from a standard 8-ounce cup.Rice cooker instructions will also specify the ideal water amount relative to their measuring cup for perfect results.While my rice and water quantities are a starting point, follow the manufacturer’s instructions for best results, as their measurements may differ. The other ingredients can be adjusted to your taste preference.
- yield:While 1 cup uncooked white rice yields 3 cups cooked, brown rice expands more, making 4 cups cooked from 1 cup uncooked.Yielding about 6 cups or 12 (½ cup) servings, this Cilantro-Lime Rice is perfect for burrito bowls and meal prep!
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- freezer:Being one of the easiest things to freeze, rice can be portioned into 2-cup freezer bags, labeled, laid flat, and frozen for up to 3 months. Thaw when needed or add directly to soups or stir-fries.
Nutrition
- Calories: 114 kcal
- Sugar: 1g
- Sodium: 2mg
- Fat: 1g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Protein: 2g
Keywords: Chipotle Cilantro Lime Rice (Copycat)