Cilantro Lime Rice (Chipotle Copycat)
28 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
Mediterranean diet,
vegan,
vegetarian
Recipe by Eunice
Introduction
I do not mess around with bland rice, and this Chipotle copycat cilantro lime rice is fluffy, bright, and properly seasoned so your tacos, burrito bowls, and anything off the grill show up like they mean it.
Fresh lime juice, zest, and a pile of cilantro give it that restaurant-style pop, making it clutch for weeknights, meal prep, and potlucks when you need a reliable side that never tastes basic.
Ingredients (4 servings)
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Ingredients:
- 1 cup long-grain white rice raw long-grain white rice 5.56 oz
- 2 cups water water
- 1 Tbsp vegetable oil vegetable oil
- 1 tsp salt salt
- 1 Tbsp freshly squeezed lime juice lime 0.5 ct (for freshly squeezed lime juice)
- 1 tsp lime zest lime 0.27 ct (for lime zest)
- ½ cup fresh cilantro leaves, chopped fresh cilantro leaves 0.5 oz
How to Make Cilantro Lime Rice (Chipotle Copycat)
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Rinse and prep
Rinse the rice in a fine mesh strainer under cold water until the water runs mostly clear to wash off excess starch for fluffier grains.
Finely chop the cilantro, zest the lime before juicing it, and keep everything ready to move fast.
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Toast the rice
Heat the oil in a medium saucepan over medium heat until it shimmers.
Add the rinsed rice and stir for 1 to 2 minutes until it looks glossy and smells nutty, which helps keep the grains separate.
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Add water and salt
Pour in the 2 cups water and add the salt, then stir once to distribute.
Bring to a boil, then immediately reduce to a gentle simmer and cover tightly.
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Simmer until tender
Cook covered for 12 to 15 minutes until the water is absorbed and the surface is pocked with small steam holes.
Avoid lifting the lid during this time to keep the steam where it belongs.
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Rest for perfect texture
Turn off the heat and let the rice rest covered for 10 minutes to finish steaming and firm up the grains.
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Finish with lime and cilantro
Fluff the rice gently with a fork, then fold in the lime juice, lime zest, and cilantro until evenly distributed.
Taste and add a pinch more salt if needed so the citrus and herbs pop.
Substitutions
- Long grain white rice -> basmati
- Basmati runs drier and more aromatic, giving you extra-fluffy, well-defined grains that carry lime and cilantro beautifully.
- Oil -> butter or ghee
- Butter or ghee adds a silky, savory richness that rounds out the acidity of the lime, though it shifts the flavor from strictly neutral to lightly buttery.
- Lime zest -> 1 kaffir lime leaf, finely slivered
- Kaffir lime leaf brings a bold citrus perfume that tastes upscale and vivid, delivering the same brightness with a more floral edge.
Tips
- Rinse dictates water ratio
- If you rinse thoroughly, you can drop the water to 1 3/4 cups for slightly firmer, restaurant-style grains that do not clump.
- Do not add acid during cooking
- Lime juice should go in after the rice is cooked and rested because acid can toughen the outer layer of the grain and slow softening.
- Heat control is everything
- Use a heavy pot and a gentle, steady simmer so the bottom does not scorch; on gas I keep the flame just kissing the pan base for even heat.
- Bloom the zest
- Rub the lime zest with a pinch of salt between your fingers before folding it in to release aromatic oils for bigger citrus flavor.
- Rest covered, then fluff
- That 10 minute rest lets steam redistribute so the rice firms up and fluffs instead of smashing when you fold in the herbs.
- Make-ahead without mush
- Cook and cool the rice on a sheet pan, then reheat gently with a splash of water and fold in cilantro and lime right before serving to keep it green and lively.
Nutrition Facts *
| Energy | 83 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 4 | g |
| Carbohydrates | 11 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My rice turned sticky and clumpy, what went wrong?
- It likely was not rinsed enough or was stirred while simmering; rinse until the water is mostly clear, avoid stirring during cooking, and fluff only after the rest.
- The rice is undercooked after the timer, how do I fix it?
- Sprinkle 2 to 3 tablespoons hot water over the rice, cover, and steam on the lowest heat for 3 to 5 minutes, then rest again for 5 minutes.
- Can I use brown rice?
- Yes; use 1 cup brown basmati to 2 cups water, simmer covered for 35 to 40 minutes, then rest 10 minutes before adding lime and cilantro.
- How do I keep the cilantro bright green?
- Dry it well after washing, chop just before using, and fold it into hot but not steaming-wet rice so it wilts slightly without turning dull.
- Can I double the recipe without messing up the texture?
- Yes; use a wider pot so the layer of rice stays shallow, keep the same ratios, and expect a minute or two more for the simmer before resting.
Serving Suggestions
Serve with charred steak, grilled shrimp, or black beans and fajita veg for a fresh, balanced plate that snaps with citrus and herbs.
For a chef-y twist, fold in diced jalapeno and a spoon of sofrito or finish with a sprinkle of cotija and toasted pepitas for crunch and a savory hit.
More pairings:
Reviews
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Rachel, Chicago: Rinsing the rice first made a huge difference. I usually skip that step but won’t anymore
: Glad the rinsing tip helped, Rachel—it really does make the rice fluffier and less sticky!
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Emily, Toronto: rice came out fluffy. next time I’ll add a little extra lime juice b/c I like it really tangy
: Glad you enjoyed the fluffy texture, Emily! Adding more lime juice is a great way to boost the tanginess to your taste next time.
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Jen: Made it in rice cooker instead of stovetop, just tossed in oil + salt, then added lime/cilantro after. Came out perfect
: Nice to hear the rice cooker method worked perfectly for you, Jen!
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Ashley: so simple but feels special—will make for holidays
: We’re glad you enjoyed it, Ashley! hope it’s a hit at your holiday table!
Made this recipe? How did it go?
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