
Cilantro Lime Rice (Chipotle’s Copycat)
- Total Time: 50 minutes
- Yield: 6
Description
Ingredients
- 2 cup whole grain rice OR brown basmati rice
- 4 cup water
- 5 teaspoon extra virgin olive oil, divided
- 1 tablespoon lime juice
- 1/2 cup lightly packed chopped cilantro (leaves only)
- 1/4 teaspoon Himalayan pink salt
Optional Addition: (boost in flavor and protein)
- 1 (15 oz. can) black beans, drained and rinsed
Instructions
To brown the rice: (If you’re in a hurry, skip browning.)
- Rinse rice in a fine mesh strainer to remove excess starches.
- In a large pot, heat 1 teaspoon EVOO over medium-high heat, then add the rice and begin toasting. The aroma will soon fill your kitchen and you’ll begin to see the color of the rice change. At this point, you know it’s time for liquid. Add water, bring to a rolling boil and head to step 3 below.
To prepare the rice:
- Rinse rice in a fine mesh strainer to remove excess starches.
- Add water to a medium-large pot. Bring to a rolling boil. Add rice and a teaspoon of EVOO.
- Cover and reduce heat to maintain a very low simmer. Cook undisturbed for about 45 minutes, until the rice is tender and has absorbed the water.
- Turn off heat and let the pot sit, covered, for 10 minutes before removing the lid and fluffing with a fork.
- Stir in 4 teaspoons EVOO, lime juice, cilantro, salt and beans. Toss and transfer the rice to a serving bowl. Enjoy!
Notes
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
These herb shears are an amazing way to minimize chopping. They save so much time in the kitchen and are something we would highly recommend if you frequently use fresh herbs in your meals.
Substitutions
Sesame oil or coconut oil can be used in place of EVOO.
Add finely chopped jalapeño or crushed red pepper flakes for a spicy version.
For even more amazing flavor, use 1/2 teaspoon Jane’s Krazy Mixed-Up Salt in place of Himalayan pink salt.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Recipes
- Method: One Pot, Too Easy
I made this recipe and browned the rice as suggested in the intro. It was definitely worth the extra step. My family loved it!