If you love Chipotle cilantro lime rice, you will love this easy copycat recipe. I say copycat, but it tastes even better than what you get at Chipotle. High praise, I know, but trust me. Serve this with beans, burritos, and your favorite Mexican dishes, or make a rice bowl!
Key Ingredients
Rice: I use long-grain white rice for this recipe. You can also use long-grain Jasmine or Basmati rice, which are more fragrant (in the best way). Brown rice works with our recipe, but the method for cooking your rice will differ. I have included tips below the recipe to help you out. Onion and garlic: I cook chopped onion and garlic with a bit of oil and the rice, adding lots of extra flavor. Water or broth: I use water in the recipe video, but for more flavor, use a light broth (veggie broth or chicken broth are both excellent). Lime: Fresh lime is best for this cilantro lime rice. After it’s cooked, stir fresh lime juice into the rice. Cilantro: I love cilantro and add quite a bit to my rice. For this recipe, I chop the leaves and tender stems (leaving the hardier stems for stock). If you don’t love cilantro as much as me, leave it out and make plain lime rice (it’s still delightful).
How to Make Cilantro Lime Rice
Making cilantro lime rice at home is easy and tastes better than what you get at Chipotle. It’s more fluffy, flavorful, and fresh. You want to rinse your rice for this recipe (my best tip for cooking perfect rice). I toss my rice into a fine-mesh strainer and place it under cool running water, moving the rice around with my fingers until the water runs clear. Rinsing the rice removes extra starch, making our cooked rice super light and fluffy! Now, you’ll add the rinsed rice and chopped onion to a pot with some oil or butter and cook, moving them around so they toast evenly. Add minced garlic, and then pour in your cooking liquid, which can be water or broth. I cook the rice with a lid over low heat for about 15 minutes. Then, I remove the pan from the heat and leave it covered for another 10 minutes. This resting time gives the rice a chance to steam, which makes it perfectly cooked and fluffy. (This is the same method we use when cooking Mexican rice and coconut rice.) When it’s ready, uncover the rice and use a fork to fluff it (be gentle). Stir in fresh lime juice and lots of chopped cilantro. Then enjoy!
Storing Cilantro Lime Rice
Leftover cilantro lime rice lasts in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months (thaw overnight in the refrigerator). Reheat in the microwave or over low heat in a pan with water or broth, stirring until warm. For fresh flavor, stir in extra lime juice and chopped cilantro just before serving.
What to Serve with Cilantro Lime Rice
I love this easy rice recipe and eat it with just about everything. Our family loves this with homemade refried beans or these incredible black beans. It’s always on the table when we make fajitas, enchiladas, and carnitas. I add cilantro lime rice to my burritos. I especially love these spicy cauliflower burritos. It’s also excellent for rice bowls, and I love it with our cilantro lime garlic butter shrimp! And remember the guacamole and salsas! I love this fresh pico de gallo, corn and black bean salsa, and this roasted tomatillo salsa. 1 tablespoon olive oil or butter, plus more for serving 1/2 cup (70g) finely chopped onion (1 small) 2 teaspoons minced garlic (2 cloves) 2 ¼ cups (530ml) water, vegetable broth, or chicken broth 1/4 teaspoon fine sea salt, see notes 3 tablespoons fresh lime juice 1 cup (30g) roughly chopped fresh cilantro leaves and tender stems 2Heat a medium saucepan with a tight-fitting lid over medium heat. Add the oil or butter. When hot, add the rinsed rice and onion. Cook, stirring often, until the rice turns from translucent to a brighter white and the onion is soft, about 3 to 4 minutes. 3Add the garlic and cook, stirring it around the pan until fragrant but not browned, about 30 seconds. 4Pour in the warm water or stock and stir, knocking any grains of rice stuck to the pan’s sides. Season with salt, reduce the heat to the lowest setting and cover with a lid. Cook, covered, for 15 minutes. 5Remove the pan from the heat and leave alone (still covered) for 10 minutes. 6Uncover and test a grain of rice. If the rice is still a little hard, put the lid back on and cook over low heat for another 5 minutes. If the rice looks too dry, scatter a tablespoon or two of extra water over it before placing it back on the heat. 7When the rice is done, scatter the lime juice and cilantro on top. Use a fork to gently fluff the rice and incorporate the lime juice and cilantro. Serve.
