Quick and Easy Cilantro-Lime Rice (Chipotle Copycat)
This super-fast method delivers a light, fluffy, and citrusy cilantro-lime rice that tastes just like Chipotle’s—without the wait! Perfect as a side dish for tacos, burritos, or grilled meats, and it comes together in just 15 minutes.
Servings: 4
Calories: 349kcal
Cost: $1.50
Equipment
- Large pot
- Fine-mesh sieve (not a colander—rice will slip right through!)
- Large mixing bowl
Ingredients
- 2 cups basmati rice
- 2 ¼ teaspoons salt divided
- 1 bay leaf
- 1 teaspoon olive oil
- 2 tablespoons finely chopped cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
Instructions
- Bring at least 8 cups of water to a boil in a large pot. (Yes, this is more than usual, but trust me—this method works!)
- Add the rice, 2 teaspoons salt, and the bay leaf. Stir once and bring back to a rolling boil.
- Let it boil uncovered for 12 minutes—no stirring needed!
- Remove the bay leaf, then drain the rice using a fine-mesh sieve. (Don’t use a colander unless you enjoy chasing tiny grains down the sink.)
- Rinse the rice under hot tap water to remove excess starch and stop the cooking process.
- Transfer to a large bowl, then stir in olive oil, cilantro, lime juice, lemon juice, and the remaining ¼ teaspoon salt (or more, to taste).
- Fluff with a fork, serve warm or at room temperature, and enjoy!
Notes
Want extra lime flavor? Add a little lime zest for an extra punch.
Need a little kick? Stir in a pinch of cayenne or a chopped serrano pepper.
Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to revive the texture.
Nutrition
Calories: 349kcal | Carbohydrates: 75g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1313mg | Potassium: 120mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg
