Chipotle Cilantro-Lime Rice {Copycat Recipe}

Chipotle Cilantro-Lime Rice {Copycat Recipe} | Culinary Hill

This recipe for Chipotle Cilantro-Lime Rice originally appeared at FoodPolitic.

Sometimes in life, it’s the simplest things that are the best.  After all, what is more satisfying than tucking into a huge scoop of Chipotle’s famous Cilantro-Lime Rice?  It’s soft and fluffy with just the right amount of chew and a noticeable absence of stickiness.  It’s friends with all the other ingredients on the menu and can work equally well on a burrito as on a salad.  How do they do it?  Why is the Chipotle Cilantro-Lime Rice so perfect?

Chipotle Cilantro-Lime Rice {Copycat Recipe} | Culinary Hill

Cooking perfect rice, cilantro-lime or otherwise, has been a goal of mine for quite some time.  Over the years I brought my rice from crunchy and bland to properly seasoned and soft, but it was still sticky.  I tried different varieties of rice: Jasmine, Basmati, long-grain, and short-grain.  I never quite found what I was looking for.

One ingredient Chipotle uses in their rice is Rice Bran Oil. I have not added it here, and I don’t know if they add it to the water while the rice cooks or somehow add it at the end. I think the rice is delicious enough on its own without added oil.

Additionally, although Chipotle uses long-grain rice, I found that I was able to most closely mimic their rice by using Basmati.  I had tried Basmati in the past, but I cooked it using the typical method for all kinds of rice.  That is, measure a certain ratio of rice to water, boil, cover, and wait until all the water has absorbed.  I’ve read things about soaking rice 30 minutes prior, or rinsing it until the water runs clear, but none of that ever seemed to really make a difference.

Here’s the secret: For the perfect Basmati rice, it doesn’t actually matter how much water you use as long as it’s A LOT. You’ll need to use at least 4 cups of water for every cup of rice, and leave it uncovered while it boils. The final step is rinsing the rice in hot water after it’s been drained.  Stir in lime juice, salt, and finely chopped cilantro while the rice is still warm.  And that’s it.

And it’s perfect, each and every time.

Chipotle Cilantro-Lime Rice {Copycat Recipe}
 
Author:
Serves: 6
Ingredients
  • 2 c. basmati rice
  • 2 ¼ tsp. salt, divided
  • 2 T. finely chopped cilantro
  • 2 T. fresh lime juice
Instructions
  1. In a large pot, bring 8 c. water to a boil. Stir in 2 tsp. salt.
  2. Add rice, stir, and return to a boil. Boil uncovered for 12 minutes.
  3. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl.
  4. Stir in cilantro and lime juice. Add remaining ¼ tsp. salt or additional salt to taste. Serve hot or at room temperature.

 

  • http://www.livebakelove.blogspot.com Faye

    So interesting! Definitely going to have to try this!,

    • http://www.culinaryhill.com Meggan

      Thank you, Faye! I hope you enjoy it. This represents the end of a long journey for me, the quest for perfect rice. :)

  • http://gravatar.com/mkpassey mkpassey

    Have you ever tried making this with brown rice?

    • http://www.culinaryhill.com Meggan

      I haven’t made it with brown rice YET, but I purchased brown basmati rice just this week and plan to try it out this weekend. I’ll comment again and let you know if anything changes with the recipe. Thank you for stopping by! :)

    • http://www.culinaryhill.com Meggan

      ON March 19th I posted a version using brown Basmati Rice, just in case you were still wondering. Thanks! http://www.culinaryhill.com/brown-cilantro-lime-rice/

  • kim

    I LOOOOOVE rice & for want to try this recipe. Is the rice fully cooked?

    • http://www.culinaryhill.com Meggan

      The rice is fully cooked! It is soft and tender and not even a whisper of crunchiness. It’s amazing. You are going to love it!

  • REBECCA

    Why is it called Chipotle Cilantro Lime Rice if there is no Chipotle in the receipe.

    • http://www.culinaryhill.com Meggan

      Hi Rebecca, it is called Chipotle Cilantro-Lime Rice because it is a copycat recipe of the rice served at Chipotle, the Mexican restaurant. “Chipotle” is describing the copycat element of the title, not the recipe ingredients. I am so sorry for the confusion. Same goes for my Chipotle Guacamole and Grilled Peppers & Onions, they are copycats from the restaurant. The Chipotle chicken, however, does actually contain chipotle peppers while also being a copycat recipe.

    • aejaygoehring

      Next time read the damn article before making such an idiotic observation.

  • http://afros4india.wordpress.com afros4india

    Hey Meggan,

    Quick question: will the rice come out mushy or over cooked at all? Is there anything special I need to do to prevent that?

    • http://www.culinaryhill.com Meggan

      Hey there! If you follow the instructions you should have no problems at all. I did have some experiences with overcooking the rice and it happened 1). when I rinsed the rice before cooking it (you should rinse it AFTER), and 2). when I put the lid on the pot while cooking it (you should cook the rice UNCOVERED). And of course cook the rice for 12 minutes, not 20 or anything like that. It worked really well! I hope you find success and I hope you love the recipe. Thank you for stopping by!

      • http://afros4india.wordpress.com afros4india

        Wow! Thanks for your response! I’m excited and will stop by to tell you how it goes. :) I’m pairing this rice with a Butter Curry. :)

        • http://www.culinaryhill.com Meggan

          Wha-what? Butter curry?! That sounds amazing. I love butter and I love curry so… yeah. Going to have to try that. :) Enjoy! And thanks for the idea!

  • Dave

    I watch the ladies season the rice at the local shop. They add the cilantro, salt, and then start stirring it. They actually spray the lime water from a spritzer, stir, spritz, stir, etc. until they get it flavored the way they want it.
    Just another method…

    • http://www.culinaryhill.com Meggan

      Dave, that’s a fabulous insight. That is why having a food blog is so fun, because that is probably yet one more way to ensure absolutely spot-on matching rice, and I never would have known it myself. That way no bite is overly flavored with lime and it’s distributed perfectly. Thank you for this idea, I’m definitely going to try it out on my next batch! I appreciate you stopping by!

  • Lo

    I made this with brown basmati rice and it was still hard and crunchy at 12 minutes. It ended up taking more then 40 minutes to cook

    • http://www.culinaryhill.com Meggan

      I actually made this today with brown basmati rice too. I followed the cooking time on the bag (40 minutes) but not the method. I used my method listed above – 8 cups of water per 2 cups of rice, cooked uncovered, rinsed afterward. The rice was soft and chewy and separated grains. It definitely takes longer with brown rice (unless you use a pressure cooker), but the method works.

  • Tim Taylor

    When I have had Chipotle’s rice, it seems like it is spicy. This recipe does not have any spice in it so is there a difference?

    • http://www.culinaryhill.com Meggan

      Tim, that’s an interesting observation. I guess I have never thought it was spicy, but cilantro can be quite overpowering at times. Although if you’ve had cilantro and you’re sure that’s not it, then I’m not sure. I’d never be so bold as to say it was a freak incident or that jalapenos somehow got randomly mixed in, but I just know that when I try my recipe, to me it tastes the same as theirs. I’m not sure! Here is how they describe their rice on the official Chipotle website: “Steamed white rice tossed with freshly chopped cilantro, a dash of citrus juice and a little salt.”

    • Autumn

      Chipotle cooks their rice in a rice pot and while it is cooking, several whole bay leaves are added to the pot. Once the rice is taken from the pot, sunflower oil is added to the pot and the bay leaves are removed. If you’ve ever had bay leaves you know that it has a certain spiciness to it. After the bay leaves are removed, the rice is portioned out into four separate pans and left in heated shelves until they need more rice on the line, the kosher salt, cilantro and lemon/lime mixture are stirred in just before the rice is sent to the front line to be served to the customers.

  • Jess

    Made this tonight, and it was outstanding. Better than the famous chains! Halved the recipe so shortened the cook time by a few minutes. Just awesome!! Great great tips!

    • http://www.culinaryhill.com Meggan

      Awww shucks, Jess, that’s so great to hear! I’m glad it worked for you and that you enjoyed it. :) Thank you for coming back tonight to leave a comment and let me know. That’s so nice of you!

  • lily

    I just love chipotle’s rice. not sure which came first – wahoo’s tacos or chipotle, but I first had this rice at wahoo’s in socal when they only had a few chain of restaurants.

  • Sowmya

    Do we need some curry or gravy to eat with this as a munch? Pls do let us know

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  • Shaina

    How well does this keep in the fridge? I want to make it ahead of time for a party

    • http://www.culinaryhill.com/ Meggan Hill

      I have never actually made it ahead of time so I cannot say for sure. I do make batches of rice frequently which I store in the fridge, and I reheat small portions for fried rice or adding to soup or whatever, and it works great. In this case, I guess I would say add the salt and lime juice and cilantro right before serving, rather than before refrigerating. You’ll have to decide on a way to reheat the rice though. I don’t know how well this would, but if it were me, I’d probably reheat it in a dry non-stick skillet. Good luck!

  • Julie Stump

    Hi Meggan-
    Do you have portions for making this recipie for a crowd (about 40 servings)? Thanks, Julie

    • http://www.culinaryhill.com/ Meggan | Culinary Hill

      Hi Julie, I wish I did but I truly don’t. I’ve never made this recipe other than the version listed above. I guess I would just triple the recipe twice… at least. Good luck, I wish I could offer more advice!

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  • Olivia

    I did not want to try this, because boiling rice uncovered seemed so contrary to the way I have been taught to cook rice. Holy moly, I am soooo glad I did. That was the fluffiest, most perfect rice I have EVER made! It was just like Chipotle’s! Now every rice recipe I make will be made this way! I loved it!! Thanks!

    • http://www.culinaryhill.com/ Meggan | Culinary Hill

      Thank you Olivia! I know, it’s a weird way to cook rice and I didn’t believe it either at first. Thanks for giving the crazy idea a shot, so glad it worked for you and that you liked it!

  • Daniel Himmel

    I like it even better with some zest of lime in it, too. gives it a “warmer” flavor.

    • http://www.culinaryhill.com/ Meggan | Culinary Hill

      THAT sounds fabulous!

  • Rhonda Welborn

    I used this method for my rice a few weeks ago. I followed each step exactly except I used chicken broth instead of water. But I plan to use the same method again for this recipe but using water instead. I’ll say that my rice was perfect! It was completely cooked, not musy or sticky.
    http://thewanderlustkitchen.com/how-to-cook-perfect-rice/

    • http://www.culinaryhill.com/ Meggan | Culinary Hill

      Rhonda, I love using chicken broth when I cook rice, especially brown rice! It tastes so great. I haven’t tried it with this method or with Basmati rice, but I’m glad it worked for you and that you liked it. Thank you for letting me know!

    • http://www.culinaryhill.com/ Meggan | Culinary Hill

      Rhonda, I love using chicken broth when I cook rice, especially brown rice! It tastes so great. I haven’t tried it with this method or with Basmati rice, but I’m glad it worked for you and that you liked it. Thank you for letting me know!

  • http://www.recipetineats.com Nagi | RecipeTin Eats

    This is such a great simple twist on plain rice! I am having a taco bar today and you know, I’m going to make this to have on the side! Thanks Meggan!

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  • pinkie24

    hi.. just a lil confused, why do you have to rinse the rice with water after its cooked? wouldnt it get soggy?

    • http://www.culinaryhill.com/ Meggan | Culinary Hill

      It definitely doesn’t get soggy. So with normal rice, when you cover it, it absorbs all the water and when it is done, you are left with just rice in the pan and no water. With basmati rice, you cook it uncovered in tons of water, more than would ever be absorbed. You rinse it at the end to get rid of the excess starch so the grains stay separated and don’t clump together. I know, it sounds like a weird way to do it, but it definitely works. It’s actually the way the say to cook the rice on the package (well, they offer like 3 methods) so it is no ground-breaking revelation on my part! I would not SOAK the rice when it’s cooked, just put it in a fine mesh strainer and give it a rinse.

  • Candace Bembenick

    i worked at chipotle, this is close. All we did was cook the rice with water and bay leaves in a rice cooker, then we added salt and citrus (mostly lime) juice.

    • http://www.culinaryhill.com/ Meggan | Culinary Hill

      Bay leaves? Amazing! No rice bran oil? They have it listed in the ingredient list. I wondered if that was how they got the grains to separate so nicely. I really need to get a job there so I can learn the secrets!

      • Candace Bembenick

        oops, i totally did forget, we do add oil to the rice after we cook it, but the bay leaves are important to the flavor as well. :P

        • http://www.culinaryhill.com/ Meggan | Culinary Hill

          That is such an insider tip, I never would have guessed that in a million years. I can’t wait to make another batch and add those to see how it improves things! Thank you so much!

        • Khoi Nguyen

          Use Olive oil is the best

  • Ari Oglesby Persaud

    Hi! I just wanted to add that yes, excess water is key to non-sticky rice. BUT I read a blog not long ago that perfected my basmati rice making. Wash rice, soak the rice in excess water for half an hour before cooking, then use a ratio of 1 cup rice : 2 cups water and cook like normal rice (on high until boiling, then cover and simmer for 15 mins). With this method you don’t have to strain, which can get messy.

    • http://www.culinaryhill.com/ Meggan | Culinary Hill

      I have seen recipes that suggest soaking rice in water to remove excess starch. I know it definitely works; I just find it easier to strain the rice after cooking it and giving it a rinse. I guess it depends on the size of your strainer! Still, I’d like to try your method and see if it works better. Thank you for the suggestion!

  • HaveYourCake

    The secret to fluffy rice, isn’t a lot of water. It’s cooking the raw rice first in oil, until the rice is clear, then adding in twice as much water by volume as rice, salt and any seasoning you want IN the rice, such as a bay leaf. Bring to a boil, then stick the lid on, reduce your heat to low for 15 minutes, then turn off the heat and let it steam for 15 minutes. Open, use a fork to fluff the rice, none of it sticks, and there’s no draining, or rinsing.

    • http://www.culinaryhill.com/ Meggan | Culinary Hill

      I could see this method being very effective because you cook the rice first in oil which would prevent sticking. I have a few baked rice dishes that start that way and it always yields fluffy, individual grains. Great method!