With the zip of lime juice and chopped cilantro, this copycat Chipotle cilantro lime rice is perfect for burrito bowls or served as a side dish for any Mexican meal.
Warm white rice with a pat of melty butter and a sprinkle of salt is one of my favorite ways to eat this pantry staple. But when white rice gets a zippy bump in flavor with lime juice and chopped cilantro, every bite is just as satisfying. This copycat recipe for Chipotle’s cilantro lime rice is a favorite side dish for any Mexican meal and an awesome base for burrito bowls served with shrimp, chicken, carnitas, or pinto beans.
In This Post
Why You’ll Love It
- This rice adds a zip of a side dish twist to any Mexican or Thai meal.
- The lime juice and cilantro flavors are perfectly balanced for a bright addition to plain rice.
- It’s the perfect base for any rice bowl.
What’s In Cilantro Lime Rice
- Long grain white rice—Basmati, jasmine, or Carolina long grain rice are all good options. For the fluffiest rice, be sure to rinse the rice before cooking as noted below.
- Cilantro—In this recipe, a few stems are cooked with the rice. The chopped leaves are mixed in at the end.
- Canola oil—a neutral oil like canola oil adds richness you’ll usually get with butter.
- Lime—Use freshly squeezed lime juice rather than bottled for the best, fresh flavor.
- Kosher salt—Salt enhances rice’s flavor and balances the acid from the lime juice.
How to Make Cilantro Lime Rice
- Before cooking, rinse the rice until it runs clear. For the fluffiest rice, always rinse the rice under cold water. Use your fingers to swish the rice around, drain, and repeat until the water runs clear.
- Bring the water to a boil before adding the rice and half of the kosher salt. Use a pot with a fitted lid.
Infuse Flavor
- Add a bundle of 5-8 cilantro stems to the rice. Cooking cilantro stems with the rice subtly infuses the rice. I wrap mine with kitchen twine.
- Cook the rice on the lowest heat for 20 minutes, then let it rest. I usually let the rice rest for at least 10 minutes before fluffing with a fork. Discard the bundled cilantro stems.
Prep the Aromatics, Flavorings, and Mix
- While the rice cooks, chop the cilantro. Pluck the leaves from the stems (use 5-8 to cook with the rice and discard the rest) then chop the cilantro leaves.
- Juice the lime. I use a hand-held lemon squeezer to make it easy. Depending on how large and how juicy the lime is, you may want to add more to taste.
- Stir in the canola oil, lime juice, cilantro, and salt. Mix the flavorings into the rice, tossing to coat. Add more salt to taste.
How to Make Cilantro Lime Rice in the Rice Cooker
- Rinse the rice as instructed above.
- Add the water, rice, and cilantro stems.
- Set the cooker to start. Depending on the model of rice cooker, cooking time will vary.
- When cooking is complete, allow the rice to rest for 10 minutes.
- Fluff the rice then add the flavorings and serve.
What to Serve With Cilantro Lime Rice
- 60 Mexican Food Recipes
- The Best Steak Fajitas
- Baja Fish Tacos
- Mole Chicken Enchiladas
- Shrimp Tacos with Avocado Crema
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Cilantro Lime Rice (Chipotle Copycat)
Ingredients
- 1 cup long grain white rice , such as basmati
- 1 ½ cups water
- ½ teaspoon kosher salt
- 5 cilantro stems , leaves removed
- ¼ cup chopped cilantro
- 2 tablespoon canola oil
- 1 lime , juiced
Instructions
- Combine the rice with a few cups of cool water in a bowl. Swirl the rice in the water with your fingers to remove the excess starch. Drain, then rinse once more, and drain again. Repeat until the water runs clean.
- Add 1 ½ cups water to a medium pot and bring to a boil. Stir in the rinsed rice and kosher salt. Tie the cilantro stems into a bundle with a piece of kitchen twine then add to the rice. Bring back to a boil, reduce the heat to a simmer, and cover with a lid. Cook the rice for 20 minutes. Remove the rice from the heat and while still covered with the lid, allow the rice to rest for 10 minutes before removing the cilantro stems. Discard the stems and fluff the rice with a fork.
- Stir in the canola oil, chopped cilantro, lime juice, and season with ⅛ teaspoon more kosher salt if needed.
- Fluff the rice and serve. Store the cooked rice in the fridge for several days.
Notes
Nutrition
More Rice Recipe Ideas
- How to Cook Rice Perfectly Every Time
- Spanish Rice (Mexican Rice)
- Easy Lemon Rice
- Coconut Rice
- Rice Pudding
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How much canola oil do you use? I don’t see it listed with the ingredients.
Hi there, it’s 2 tablespoons. Enjoy!