COPYCAT CHIPOTLE CILANTRO-LIME RICE

By Lsweetnell

yield: 6 to 8 servings
prep time: 10 minutes
cook time: 12 minutes total time: 25 minutes

Ingredients

• 8 cups (1.9 liters) water
• 2 cups (360 grams) basmati rice, white or brown
• 2 1/4 teaspoons salt, divided
• 1 bay leaf
• 1 teaspoon olive oil
• 4 tablespoons minced cilantro
• 2 1/2 tablespoons lime juice
• 1 tablespoon lemon juice

Preparation

Step 1

DIRECTIONS:
1. Place the water in a large saucepan or stockpot and bring to a boil over high heat. Add the rice, 2 teaspoons of the salt, the bay leaf and olive oil and stir to combine. Allow to return to a boil, then boil, uncovered, for 12 minutes.

2. Remove from the heat, drain the rice in a fine-mesh strainer, and rinse with hot water. Transfer the rice to a serving bowl, remove the bay leaf, and stir in the remaining ¼ teaspoon salt, cilantro, lime juice and lemon juice. Serve warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Note: Chipotle uses rice bran oil in their rice; if you have it (or can find it at your grocery store), you can substitute it for the olive oil.

(Recipe adapted from Culinary Hill)