Cilantro-Lime Rice Just Like Your Favorite Restaurants

I have no idea why on the one hand I seriously do not care for cilantro but on the other hand, I’m crazy for Cilantro-Lime Rice as served by both Chipotle and Qdoba casual Mexican restaurants.

How do they do that? How do they take rice, lime, and cilantro for goodness’ sake, and turn it into such a delicious side dish?

I’ve been asking that question for a long time. Finally, I believe I have figured out how to make delicious, amazing Cilantro-Lime Rice that tastes for all the world just like the restaurants’—and for just pennies.

Superfast method

But before I get into the specifics for how to make Cilantro-Lime Rice, I want to tell you about something I have learned in this process—a super fast way to prepare plain rice from scratch in about 12 minutes give or take.

My rice cooker takes longer than an hour to do the same thing. More traditional methods include preparing rice on the stovetop or in the oven with proper liquid to rice measurements followed by covered cooking at low temperatures until all of the liquid is absorbed.

There is another way and I’m talking about the way we prepare pasta: Get a big pot of water boiling, add salt and rice. Boil rapidly for 8 to 12 minutes. Drain, rinse. Done. Perfect every time. Yes, that defies every rule we’ve ever learned for how to prepare rice, but it just works!

For months now I have been preparing all kinds of white rice this way—basmati, long-grain, short-grain, and jasmine. A lot of boiling water (at least 4 cups water for each cup of rice), salt, rice, and about 12 minutes (for basmati; other types may require a few minutes more or less). Check it by tasting a few grains. When exactly right, drain it (in a sieve, not a colander), rinse with hot water, and done. Perfect every time.

I call this my superfast method for preparing rice—when plain cooked rice is going to be on the menu or when cooked rice is an ingredient in a specific recipe. Just keep in mind that many recipes call for uncooked rice as an ingredient, in which case you would not use this method.

Copycats

I am excited to share two recipes for Cilantro-Lime Rice. The first uses the super-fast method described above. The second is equally delicious, using the more traditional cooking method, and is just slightly more involved.

My take on this is that the first superfast recipe resembles nearly perfectly, Chipotle’s Cilantro-Lime Rice while the Traditional Cilantro-Lime Rice nails Qdoba’s version. Honestly, I love them both equally.

Quick and Easy Cilantro-Lime Rice

These are the ingredients you will need for this super-fast, copycat Chipotle’s cilantro-lime rice (full printable recipe cards below).

• basmati rice
• salt
• 1 bay leaf (this is not optional—you need a bay leaf!)
• olive oil
• cilantro
• fresh lime juice
• fresh lemon juice

Bring at least 8 cups of water to a boil in a big pot. Add rice, 2 teaspoons salt, and the bay leaf. Stir and bring back to a rolling boil. Boil uncovered for 12 minutes. Remove bay leaf. Drain rice in a fine sieve. Rinse under hot tap water. Pour into a large bowl. Stir in olive oil, cilantro, lime, and lemon juices, 1/4 teaspoon salt or more, to taste. Serve hot or at room temperature. Serves: 1 in my house, or more appropriately, perhaps, 6 to 8.

Traditional Cilantro-Lime Rice

These are the ingredients you will need for this traditional copycat Qdoba’s cilantro-lime rice

• olive oil
• basmati rice
• bay leaf
• chicken broth
• garlic
• fresh lime juice and zest
• fresh cilantro
• salt

First published: 4-24-15; Updated and Republished: 11-14-21

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