Who doesn’t love Chipotle? I mean look at all the copy-cat recipes out there online? Tory and I have tried several times to make burritos and burrito bowls and we have come up with some really tasty dishes but it’s hard to make a direct comparison. One of the most successful pieces out of these attempts is also the foundation of every great meal at Chipotle – cilantro lime rice.
I’ve made this as a base for several other recipes including this awesome Tequila Lime Chicken with Tomatillo Salsa and a Corn, Black Bean Hash. As with any good copy-cat recipe, I don’t like to get too hung up on making it taste EXACTLY like the original, this is your chance to customize it to the tastes that you prefer.
Here’s what you need:
I use jasmine rice because it’s what I tend to have in my house, basmati would also be good. Use 1-1/2 cups of water to every 1 cup of rice, when using jasmine rice to get the right texture. The secret to this copycat is adding a bay leaf. I use a rice cooker that I can just set and forget. To cook the rice on the stove, bring the rice up to a boil, cover and reduce to a simmer and cook about 20 minutes until all the water is absorbed.
When the rice is ready add about 2 T chopped cilantro, the zest of ½ a lime and the juice of one lime.
Stir together and adjust to taste.
Enjoy as a bed for chicken, rolled up in a burrito, or in a bowl!
- 1-1/2 c rice
- 2-1/4 c water
- 1 bay leaf
- 2 T cilantro, chopped
- Zest of ½ a lime
- Juice of 1 lime
- Add rice, water, and bay leaf to a rice cooker and cook. Or in a pan, bring to a boil, cover and reduce to simmer and then cook until all water is absorbed and rice is tender about 20 minutes.
- Stir in the cilantro, lime zest and lime juice. Adjust to taste.
[…] a salsa and hash to go with. I decided to make a roasted tomatillo salsa and we served it over my cilantro lime rice. It was […]