Chipotle Cilantro Lime Rice (Copycat)
Learn the secrets to making Chipotle Cilantro Lime Rice in the comfort of your own kitchen. This copycat recipe starts with getting the right type of rice and cooking it in a non-traditional way. This rice is soft and fluffy with just the right amount of chew and no stickiness.
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)
Directions
- 1
Bring 8 cups water to a boil in a large pot. 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 (for me it's always 12, but some readers have reported mushy rice after 12 minutes, so keep an eye on yours).
- 2
Bring 4 cups water to a boil in a large pot. Add rice, bay leaf, oil if using, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Reduce heat to low, cover, and cook for 15 minutes.
- 3
Add rinsed rice (see notes), water (according to manufacturer's instructions, see notes), bay leaf, salt (I like 1 teaspoon), and oil if using. Close rice cooker, plug in, and turn on. Cook according to manufacturer's instructions.
- 4
Follow the instructions above using the following times: 40 minutes for Basmati on the stove top, 45 minutes for long-grain on the stove top, and 60 - 70 minutes for a rice cooker (or according to manufacturer's instructions). 2 cups brown rice makes 16 servings, 1/2 cup each (higher yield than white rice).