Get the recipe here.
At many Mexican chains, rice is overlooked. It's regular white rice, sometimes a little crunchy, often barely seasoned. But at Chipotle, the grain's gotten a cult following. There's nothing bland about it: It's got the citrusy tang of lime, the bright, fresh flavor of cilantro, and an earthiness, courtesy of the Basmati rice.
After creating a copycat version of the chain's carnitas (which you can make in a slow cooker), we knew we had to tackle the very foundation of its bowls and burritos. We needed our own take on cilantro lime rice.
The name alone gives away the crucial ingredients, but the key was figuring out how to really infuse the rice with flavor. Tossing the rice in melted butter, lime juice, and salt provides exactly that, coating each grain before you boil and cook it. From there, you just add a little more lime juice and fold in cilantro, and you're ready to dig in.
The best part is that you can easily adjust the amounts you use, tweaking it to suit your preference. Not into cilantro? Cut it out entirely. You could use chopped spinach, if you want some greens in there instead. Obsessed with lime? Add a squeeze before serving.
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