cilantro lime rice

I am a huge fan of the rice at Chipotle's. Here is my copycat version, it tastes just like the real thing. Of course, I used less oil. Makes a wonderful side dish for chicken, beef or pork.

Chipotle'S Cilantro Lime Rice

extra long grain rice or basmati rice

lime (juice of)

water

salt

tbsp fresh chopped cilantro

vegetable oil

Chipotle's Cilantro Lime Rice

In a small heavy pot, add rice, water, 1 tsp oil and salt.

Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 20 minutes.

Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Fluffy white rice, bright lime juice, and cilantro make Instant Pot Cilantro Lime Rice better than Chipotle! It’s the perfect Mexican side dish.

Instant Pot Cilantro Lime Rice

long grain white rice

vegetable oil, divided

lime juice

cilantro

Add the rice, water, 1 tablespoon oil, and...

Add the rice, water, 1 tablespoon oil, and salt to the pressure cooker pot. Stir. Lock lid in place. Select high pressure and 3 minutes cook time. 

When the cook time ends, turn the pressure...

When the cook time ends, turn the pressure cooker off and use a natural pressure release for 7 minutes, followed by a quick pressure release. Carefully remove the lid. 

Fluff the rice with a fork.

In a medium bowl, combine chopped cilantro, lime...

In a medium bowl, combine chopped cilantro, lime juice, and 1 tablespoon oil. Add the rice and toss until thoroughly mixed

https://mediavine-res.cloudinary.com/video/upload/q9uv62emfsdw7itpwkcf.mp4

Pressure Cooker Chipotle's Cilantro Lime Rice

If you love Chipotle&#039;s or Cafe Rio&#039;s cilantro lime rice, you&#039;ll love this EASY homemade version. It&#039;s fragrant and flavorful—the perfect side dish!

Cilantro Lime Rice Recipe

white rice

tbsp oil

yellow onion (finely diced)

garlic (minced)

chicken broth

(4 oz) can diced green chiles

cilantro (chopped)

tsp kosher sea salt

limes

Place rice in a mesh sieve and rinse under cold water for 1 minute.

Meanwhile, place a heavy bottom skillet or Dutch oven over medium heat. Heat oil or butter.

Shake rice to remove as much moisture as possible. Pour into hot pan and spread into an even layer. Toast for about a minute and a half, stir, spread evenly, then toast for an additional minute and a half. Add onion and garlic, cook for 1-2 minutes, stirring frequently.

Pour in water, broth, chiles, cilantro and salt. Bring mixture to a boil. Reduce, cover, and simmer for 13-15 minutes or until the rice is cooked throughout. Remove from heat, add the juice of 2 limes and zest of one, cover and rest for 5 minutes before serving.

Cilantro lime rice is easy to make and a great side side for Mexican, Tex-Mex, Asian and Indian cuisine. It's vegan, gluten free, low fat and oil free recipe. Cook your rice with the stovetop, rice cooker or instant pot!

CILANTRO LIME RICE

long grain rice (my fav is basmati

garlic powder

bay leaves

First step

To rinse the rice or not? It is recommended to rinse rice before cooking to remove any loose starches that may make your cooked rice to become gummy. I almost never do this, but if you find your rice does become gummy, you may need to make a habit of it. If using canilla rice, which calls for skipping this step to keep all the nutrients, I&#8217;ve never had a problem with gumminess using this rice.

Stovetop

Add the rice, water, garlic powder, bay leaf and salt to a medium sauce pan, add the water and bring to a boil. Reduce heat to low, cover, and cook over a gentle boil for 18 &#8211; 20 minutes. Remove from heat, remove cover and let rest for 5 &#8211; 10 minutes. Remove bay leaf. Add the cilantro and lime, and fluff with a fork. Taste for salt and add more lime or cilantro to taste.

Rice Cooker

Add the rice, water (see manufacturer&#8217;s instructions for amount), garlic powder, bay leaf and salt to the bowl of your rice cooker. Pour the water overtop and cook according to manufacturer&#8217;s manual. Once the rice is finished, remove bay leaf. Let cool a few minutes, add the cilantro and lime juice, fluff with a fork. Taste for salt and add more lime or cilantro to taste.

Instant Pot

Add the rice, water and salt to the bowl of your instant pot. Attach the lid and turn to lock the lid. Set the steam valve to SEAL. Cook white rice for 4-8 minutes. If using other rice, see this instant pot cooking chart. Allow the pressure to release naturally for 10 minutes and then carefully release any remaining pressure.

Store

Leftover rice can be stored in the refrigerator for up to 4 &#8211; 5 days, kept in an airtight container. If planning on storing leftovers, be sure to cool it quickly and store it within 2 hours to avoid bacteria growth. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 months.

To Reheat

Add a splash of water over the top to loosen the clumps of dried grains. Reheat the rice in a pot over medium-low heat on the stovetop, stirring occasionally until heated through. Or heat in the microwave, covered, using 30 second intervals, stirring after each interval, until rice is warmed through.

OMG!! Made this this tonight in my rice cooker. Double the seasoning and lime juice as I used 2 cups of rice. This was amazing, my husband said this was better than Chipotle. Only used a 1/4 of the  Cilantro (not a huge fan). But the flavor was amazing!!!

I love serving this cilantro lime rice recipe as a fresh, bright side dish with Asian or Mexican food. Plus, it's a great base for homemade burrito bowls!

Cilantro Lime Rice

long-grain jasmine rice (rinsed well and drained)

olive oil (divided)

garlic (finely minced)

scallions (finely chopped)

lime zest

sea salt

red pepper flakes jalapeño (optional)

Combine the rice, water, and 1 teaspoon of olive oil in a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on the package of your rice).

Uncover, fluff with a fork, then add the garlic, scallions, and lime zest and stir to combine. Let cool for 1 minute then add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes or jalapeño, if using. Stir to combine and season to taste.

Make perfect cilantro lime rice every time with the Instant Pot. This rice is a great side dish to any Mexican meal.

vegetable broth

canola (vegetable,

lime (divided)

one lime

Put the broth, water, oil, 2 tablespoons of lime juice, and rice in the Instant Pot. Lock the lid in place and push the "Rice" button on the Instant Pot. This will cook the rice for 12 minutes. When the Instant Pot beeps, let it sit for 5 more minutes. After the 5 minutes, using a hot pad, quick release the pressure by turning the steam release valve to vent. Let all of the steam out and carefully remove the lid.

Transfer the rice to a large bowl. Fluff the rice with a fork. Add the remaining tablespoon of lime juice, lime zest, chopped cilantro, and salt. Stir and fluff the rice again with a fork. Serve warm.

Note-we have the 6 QT Instant Pot.

Cilantro lime rice a is fresh, bright and vibrant side dish that will add extra flavour to any meal you serve it with. It's a quick, easy, one pot recipe.

long grain rice

olive oil oil

garlic,

lime lime

cilantro,

In a medium sized cooking pot, wash the rice thoroughly and drain. Add water, olive oil, garlic and salt., and give it a good stir. Bring to a boil, uncovered, over high heat, about 4-5 minutes.

Turn the heat down to low and cover. Simmer for 20-25 minutes until the rice is soft and fluffy. Add lime juice, lime zest, and cilantro, and toss to combine. Fluff with a fork and serve.

I served this with fajita veggies and it was the perfect side dish.

I loved this rice! I cooked up a batch to serve with some chicken tacos and then used the leftovers in a burrito bowl for lunch the next day. So darn delicious!

Grilled to perfection, these Beyond Meat Burritos are filled with cilantro lime rice, black beans, salsa, cheddar, and of course, Beyond Meat!

Beyond Meat Grilled Burritos

rice

olive oil

butter

cilantro (minced)

lime juice (freshly squeezed)

oz Beyond Meat Beef Crumbles

14 oz can black beans (drained)

cheddar cheese

Tbsp salsa

Tortillas (Extra Large Burrito size

Guacamole

Sour Cream

Lettuce

Salsa

Cook the rice according to package instructions, or cook in your rice cooker.  (I cook mine in the rice cooker.)

Cook the rice

While the rice cooks, make the Beyond Meat Beef Crumbles.

Add the crumbles, salt, and olive oil to a frying pan, and cook on medium heat until warm and slightly browned, about 10-15 minutes.  Taste, and add additional salt if needed.

While the crumbles and rice cook, you can drain the black beans and grate the cheddar.

Make the Beyond Meat/meat substitute

Preheat the oven to 375 degrees.

Once the rice is done (and still warm!) transfer it to a medium-sized mixing bowl.

Add the butter/Earth Balance, olive oil, salt (start with ½ tsp, you can add more later if needed), cilantro, and 1 Tbsp lime juice.

Mix until everything is completely incorporated, the butter/Earth Balance cubes have melted, and the cilantro is evenly distributed.

Taste, and add the remaining ¼ tsp salt and the additional Tbsp of lime juice if desired.

Season the rice

Grease a 9x9 pan.  Spread the rice in the bottom of the pan.  Use an offset spatula to get the rice even and level.

Now spread the meat substitute evenly over the rice.

Next, dollup the salsa evenly over the morning star crumbles by the tablespoon.  Use your offset spatula to spread the salsa out.  Don’t worry if the salsa does not spread completely evenly.  The salsa definitely won’t touch every square inch of the surface and that is ok!  The flavor really carries and a little bit goes a long way!

Now spread the drained black beans out in an even layer on top of the salsa.

Last, sprinkle the cheddar/vegan cheddar over the black beans.

Bake the casserole, uncovered, at 375 degrees for 15 minutes, until the cheese has melted and every layer is warmed through.

Let the casserole cool for 15 minutes.  At this point, you can enjoy the casserole as is, or use it as a filling in grilled burritoes!

Layer the casserole

Place a generous amount of the casserole filling inside a tortilla, trying to maintain the casserole layers so that each bite of the burrito will have something from each layer.  Fold the tortilla up into a burrito.  (Allowing the casserole to cool for 15 minutes before compiling the burritos will help you maintain the layers as you transfer the filling to the tortilla.)

Heat a few Tbsps of olive oil in a skillet over medium heat until the oil is warm, about 1 minute, and add the burrito to the skillet.

Grill/fry over medium heat until the tortilla side that is face down in the skillet turns golden brown, about 3-4 minutes.

Flip the burrito so the other side is now face down in the skillet, and fry for an addition 3-4 minutes, until this side is also golden brown.

Remove the grilled burrito from the skillet, and place on a plate that&#039;s been lined with a paper towel to remove excess oil.

Repeat the process until you&#039;ve used all the casserole filling.  If you use the Extra Large Burrito Tortillas I reccomend, you should get about 5 grilled burritoes. (Feel free to use whatever tortilla size you prefer.)

Grill the burritos

Serve these grilled burritos with greens, and garnish with salsa, guacamole, sour cream, hot sauce, etc.  Enjoy!

Serve and enjoy!

 Homemade steak fajita bowls with garlic lime rice. These fajita bowls taste even better than the ones at Chipotle! The secret is the homemade marinade for the steak… it is to DIE for!

Steak Fajita Bowls with Garlic Lime Rice

parboiled rice (see notes)

garlic

salt (optional)

cilantro (optional)

recipe prepared steak fajitas

FOR THE GARLIC LIME RICE: Rince the rice...

FOR THE GARLIC LIME RICE: Rince the rice in a fine mesh strainer under cold running water for 2 minutes, using your fingers to rub the rice to remove any starch, set aside. Heat the butter in a large sauté pan over medium heat. Add the rinsed rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the garlic, continue to cook for 30 seconds or until the garlic is fragrant. Add the chicken broth, salt, and lime juice and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before adding cilantro and fluffing with a fork.

ASSEMBLE: Arrange the rice and steak in a...

ASSEMBLE: Arrange the rice and steak in a bowl, and go crazy with the topping possibilities! Make it your own!

Cilantro Lime Rice is hands down one of my favorite rice dishes to make because it’s super tasty, easy to make, and&hellip;

Cilantro Lime Rice | Rice Recipes | Chef Zee Cooks 

Long Grain White Rice

Salt

tsp Olive Oil

Lime

Cilantro Lime Rice with Coriander and Lime Zest, made on the stovetop with brown (or white) basmati rice. Vegan, healthy &amp; Delicious!

white onion, diced (1 1/2 cups)

garlic cloves, rough chopped

white basmati rice (see notes for brown basmati rice)

ground coriander

limes- zest and juice

cilantro, chopped, leaves

scallions, sliced

Over medium heat, using a lidded saute pan or wide pot, saute onion and garlic in oil until fragrant and tender, 4-5 minutes. Add rice, saute 1-2 more minute, coating each grain, then add coriander, 1 tablespoon of the lime zest (save rest for garnish)  and 1 1/2 teaspoons salt.

Give a stir and add the water. Bring to a rapid boil. Cover, lower heat to low (gently simmering).

Cook 20-22 minutes or until all the water evaporates.

Fluff with fork, squeeze with lime juice (3-5 tablespoons) and right before serving, toss in the chopped cilantro and scallions.

Fluff again, taste and adjust salt and lime to taste.

This looks so yummy! Like all your stuff does. Love your blog. I'm going to make this with cauliflower and I know it's going to be awesome. Have a wonderful day! Thank you for what you do!

So refreshing and delicious - thank you, Sylvia!

Incredible rice recipe! I paired this with your stuffed pablano pepper and strawberry margarita  recipes and the dinner was a total hit! No leftovers! Thank you for sharing your delicious recipes with beautiful photos, they help keep cooking fun.

This has become a staple item/recipe in our household. And it reheats very easily and well on the stove top retaining its great flavor. So I make it in bulk and it lasts through the week for lunches and dinners. A favorite!

I modified your recipe and made it in the instant pot. It turned out perfect. I served it with your Peruvian chicken recipe, which was wonderful as well.

I put this wonderful rice into a vegetarian burrito (Black beans, cheese, rice, corn and tomatoes) devoured by the whole family and a particular favorite of my picky 6 year old.

This Chipotle Chicken Burrito recipe is the perfect grab and go meal! Load with all you favorite toppings and tuck in!

Copycat Chipotle Chicken Burritos Recipe

chicken breasts

chipotle chili powder (sub regular chili powder)

cumin

oregano

pepper

apple cider vinegar (sub any vinegar)

bell peppers (sliced)

red onion (sliced)

(14.5 ounces black beans, drained)

lime

burrito tortillas

Sour cream

Monterrey jack cheese

Marinate

Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, and vinegar. Marinate for at least 30 minutes or as long as overnight.

Cook

Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Saute the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.

Vegetables

Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.

Beans

Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally. Taste and add salt if needed.

Rice

Prepare the cilantro lime rice: Prepare the rice according to package directions. Once cooked, stir in the olive oil or butter, lime juice, and cilantro.

Assemble

Assemble the burritos: Place the tortillas between damp paper towels and microwave for 30 seconds to make them soft and pliable. Place each tortilla on large squares of tin foil. Place portions of the chicken, rice, veggies, beans, and any extra fixings in the middle of the tortilla. For each burrito, bring the bottom half of the tortilla up over the pile of fillings and tuck the bottom edge under the pile. Fold each side of the tortilla into the middle and roll up the burrito so it’s seam side down and in the middle of the tin foil. Package up the burrito in the tin foil. Enjoy!`

https://embed.mediavine.com/videos/oorhifqqna7yviioykgl

Made with succulent chipotle seasoned chicken breast, cilantro lime rice, black beans and a host of other delicious goodies, this Chipotle Chicken Burrito recipe is the perfect grab and go meal! Load with all you favorite toppings and tuck in!

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Top Tags

Chipotle'S Cilantro Lime Rice

Instant Pot Cilantro Lime Rice

Cilantro Lime Rice Recipe

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Cilantro Lime Rice

Instant Pot Cilantro Lime Rice

Cilantro Lime Rice

Beyond Meat Grilled Burritos

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Cilantro Lime Rice | Rice Recipes |...

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The most viewed cilantro lime rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine