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Fluffy long-grain rice infused with zesty lime juice and fresh cilantro. This copycat of the famous Chipotle rice is the perfect side for any Mexican-inspired meal, from burritos to tacos.
Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.
Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.
Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.
Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.
Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.
Fluffy long-grain rice infused with zesty lime juice and fresh cilantro. This copycat of the famous Chipotle rice is the perfect side for any Mexican-inspired meal, from burritos to tacos.
This mexican_american recipe takes 25 minutes to prepare and yields 4 servings. At 290.11 calories per serving with 5.11g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Finely mince one jalapeño (seeds removed for less heat) and sauté it with the rice in step 2 for a spicy kick.
Fold in 1 cup of canned black beans (rinsed and drained) or corn kernels along with the cilantro and lime juice at the end.
To use brown rice, increase the water to 3.75 cups (a 1:2.5 ratio) and increase the simmer time in step 4 to 40-45 minutes.
Sauté half a chopped onion in the oil until soft before adding the rice to build another layer of flavor.
The carbohydrates in white rice are easily digestible, offering a quick and efficient source of energy for your body and brain.
Cilantro and lime juice are packed with antioxidants like Vitamin C, which help protect your cells from damage caused by free radicals.
Cilantro has been traditionally used to aid digestion and soothe the stomach, potentially helping to reduce bloating and discomfort.
A single serving of this Cilantro Lime Rice (approximately 1 cup) contains about 320-350 calories, primarily from the carbohydrates in the rice and the olive oil.
Yes, it can be part of a healthy diet. White rice provides quick energy, while cilantro and lime offer vitamins and antioxidants. For a healthier version with more fiber, you can substitute brown rice, though cooking times and water ratios will need to be adjusted.
Absolutely! For 1.5 cups of brown rice, use about 3.75 cups of water and increase the simmer time to 40-45 minutes. The resting time of 10 minutes is still important.
Mushy rice is usually caused by too much water or overcooking. Ensure you use the correct 1:2 rice-to-water ratio. Also, make sure you don't lift the lid while it's simmering and let it rest undisturbed off the heat.
Store leftover rice in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a tablespoon of water over the rice and microwave until heated through. The water helps to steam the rice and restore its fluffy texture.
This recipe goes great with these complete meals
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