CHIPOTLE'S BASMATI RICE
Make and share this Chipotle's Basmati Rice recipe from Food.com.
Provided by ZinaMae
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-qt. heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
- Add rice and lime juice, stir for one minute.
- Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to a simmer over low heat until rice is tender and water is absorbed, about 25 minutes.
- Fluff rice with a fork and stir in cilantro.
Nutrition Facts : Calories 126.9, Fat 2, SaturatedFat 0.3, Sodium 294.9, Carbohydrate 24.8, Fiber 1.1, Sugar 0.5, Protein 2.5
CILANTRO LIME RICE (CHIPOTLE'S COPYCAT)
Made with basmati rice, fresh limes, and cilantro, it's a refreshing spin on your typical bowl of white rice and your new favorite side dish.
Provided by Natalya Drozhzhin
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Preheat a deep cast iron pan or skillet with butter. Add rice and cook on medium-high until rice turns golden brown.
- Add in water, lime zest, and salt. Stir to combine.
- Bring it to a boil and turn the heat down to low. Cover the rice with a lid and let it cook for 15 minutes.
- Remove rice from heat and let it sit for 10 minutes. Using a fork, fluff the rice to loosen the grains from one another.
- Add fresh cilantro and a squeeze of lime juice right before serving. Enjoy!
Nutrition Facts : Calories 209 kcal, Carbohydrate 38 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 299 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHIPOTLE CILANTRO LIME RICE (COPYCAT)
Learn the secrets to making Chipotle Cilantro Lime Rice in the comfort of your own kitchen. This copycat recipe starts with getting the right type of rice and cooking it in a non-traditional way. This rice is soft and fluffy with just the right amount of chew and no stickiness.
Provided by Meggan Hill
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Bring 8 cups water to a boil in a large pot. Add rice, bay leaf, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Boil uncovered for 10 to 12 minutes (for me it's always 12, but some readers have reported mushy rice after 12 minutes, so keep an eye on yours).
- Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl.
- Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional 1/4 teaspoon). Serve hot or at room temperature.
- Bring 4 cups water to a boil in a large pot. Add rice, bay leaf, oil if using, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Reduce heat to low, cover, and cook for 15 minutes.
- Remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional 1/4 teaspoon). Serve hot or at room temperature.
- Add rinsed rice (see notes), water (according to manufacturer's instructions, see notes), bay leaf, salt (I like 1 teaspoon), and oil if using. Close rice cooker, plug in, and turn on. Cook according to manufacturer's instructions.
- When the rice is finished, remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Add more salt to taste (I like 1/4 teaspoon). Serve hot or at room temperature.
- Follow the instructions above using the following times: 40 minutes for Basmati on the stove top, 45 minutes for long-grain on the stove top, and 60 - 70 minutes for a rice cooker (or according to manufacturer's instructions). 2 cups brown rice makes 16 servings, 1/2 cup each (higher yield than white rice).
Nutrition Facts : Calories 114 kcal, Carbohydrate 25 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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