Description
This cilantro lime rice is fresh and flavorful, just like the rice you get at Chipotle. This is my copycat version, which is healthy and easy to make at home. Serve it as a side dish with your favorite Mexican food.
Ingredients
Units
Scale
- 1 cup long-grain white rice, rinsed well and drained (Note 1)
- 1 tablespoon extra virgin olive oil (coconut oil or avocado oil works too)
- 1 garlic clove, peeled and crushed (Note 2)
- 1.5 cups water (or vegetable broth)
- 1/2 teaspoon fine sea salt
- 1 dried bay leaf
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped fresh cilantro
- 1 lime, zested and juiced (about 2 tablespoons lime juice)
- 1 thinly sliced green onion, green part only for garnish (optional)
Instructions
- In a medium saucepan over medium heat, add the oil. Once the oil is hot, add the uncooked rice, crushed garlic clove and fry for 1-2 minutes, stirring gently to lightly toast the rice.
- Pour in the water (or vegetable broth if using), salt, and bay leaf. Stir well and bring to a low boil with no lid.
- Place a tight-fitting lid on, then turn the heat down to low and let simmer for 12-15 minutes (or according to your rice package instructions). DO NOT LIFT THE LID. To check if the rice is done cooking, gently tilt the saucepan, then take a quick look to see if all the water has been absorbed.
- Remove the saucepan from the heat and let the rice rest for 10 minutes with the lid on.
- Remove the bay leaf and crushed garlic clove (they should be near the top). Stir in the butter, fresh cilantro, lime zest, lime juice, and chopped green onion if using. Serve immediately and enjoy!
Notes
- Chipotle uses regular long-grain white rice to make their cilantro lime rice. You can use any long-grain white rice that you prefer, such as basmati or jasmine rice. I like to use basmati rice for this recipe.
- How to crush garlic: Place a garlic clove on a cutting board with the flat side down. Use the flat side of a knife to press down firmly on the garlic clove to smash it. For a stronger garlic flavor, use minced garlic instead.
- Cilantro substitute: Use chopped fresh parsley instead.
- Lime substitute: Use fresh lemon juice and zest instead. It will taste different, but still be delicious.
- Make it vegan by using vegan butter in this recipe.
- Nutrition information is a rough estimate based on 4 servings.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2/3 cup
- Calories: 203
- Sugar: 0.21g
- Sodium: 325mg
- Fat: 3.75g
- Saturated Fat: 1.48g
- Unsaturated Fat: 1.76g
- Trans Fat: 0g
- Carbohydrates: 37.94g
- Fiber: 0.7g
- Protein: 3.55g
- Cholesterol: 5mg