top of page

Cilantro Lime Rice

This cilantro lime rice tastes just like what you get at Chipotle, and it’s a snap to make.



Inspired by the popular rice served at Chipotle, this cilantro lime rice not only makes great burritos and burrito bowls, but it’s also a delicious side dish for chicken, fish, pork, or beef – and it goes well with any number of cuisines, from Mexican to Asian to Indian. It’s made with basmati rice – a long, slender-grained aromatic rice with a fluffy texture – using a pilaf technique, meaning the rice is first “toasted” in oil with sautéed onions and garlic before the liquid is added. This extra step only takes a few minutes and adds loads of rich, nutty flavor. Serve cilantro lime rice with tequila lime chicken, grilled jerk chicken, blackened tilapia, beef enchiladas, or butter chicken, to name just a few.


WHAT YOU’LL NEED TO MAKE CILANTRO LIME RICE



STEP-BY-STEP INSTRUCTIONS


In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; lower the heat if necessary.



Add the garlic and rice.



Sauté for 2 to 3 minutes, until toasty and fragrant.



Add 2½ cups water, along with the salt and pepper and bring to a boil.



Reduce the heat to low, cover, and simmer for 10 to 15 minutes, until the rice is tender and the water is absorbed. Taste the rice; if it is still a bit firm, add a few more tablespoons of water and cook a few minutes more.



Off the heat, add the lime juice, butter, and cilantro.



Mix and fluff the rice with a fork.



Taste and adjust the seasoning, if necessary, and serve.



Cilantro Lime Rice

By Jennifer Segal


This cilantro lime rice tastes just like what you get at Chipotle, and it’s a snap to make.


Servings: 4 Prep Time: 10 Minutes Cook Time: 25 Minutes Total Time: 35 Minutes


INGREDIENTS

  • 2 tablespoons vegetable oil

  • ⅓ cup minced yellow onion, from 1 small onion

  • 1 clove garlic, minced

  • 1½ cups basmati rice

  • 1 teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 1 tablespoon lime juice, from 1 lime

  • 1 tablespoon unsalted butter

  • ¼ cup finely chopped fresh cilantro


INSTRUCTIONS

  1. In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; lower the heat if necessary.

  2. Add the garlic and rice and sauté for 2 to 3 minutes, until toasty and fragrant.

  3. Add 2½ cups water, along with the salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, until the rice is tender and the water is absorbed. Taste the rice; if it is still a bit firm, add a few more tablespoons of water and cook a few minutes more.

  4. Off the heat, add the lime juice, butter, and cilantro; then mix and fluff the rice with a fork. Taste and adjust the seasoning if necessary.

NUTRITION INFORMATION

Per serving (4 servings)

  • Calories:349

  • Fat:10 g

  • Saturated fat:2 g

  • Carbohydrates:57 g

  • Sugar:1 g

  • Fiber:1 g

  • Protein:5 g

  • Sodium:230 mg

  • Cholesterol:8 mg

Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.

Komentarze


bottom of page