So this recipe was a spur of the moment decision. I had Chipotle heavy on my brain, which is an often occurrence, and I decided to try my hand at recreating their signature cilantro lime white rice. It is the most perfect base for their burrito bowls, topped with black beans, adobo grilled chicken, sweet corn salsa, sour cream, mozzarella cheese, lettuce, yes I know guacamole is extra, just put it on there. I don’t understand why you keep asking me if I want it, it completes my meal, I just… sorry. I got carried away. This is not a burrito bowl recipe… but I wouldn’t be mad at that. I’ll have that for you guys soon. Back to the unsung hero; the star of the show. It’s time to make rice!
I’m gonna let you in on a little secret… the perfect water to rice ratio is 2:1. I promise you will have perfect white rice every single time if you stick to those measurements. So that’s what were doing today. Add your six cups of water into a sauce pan, sprinkle the water with two or three generous pinches of salt, and drizzle some coconut oil into the water (you can choose to skip this step, but it just takes it to a whole different level of flavor town… sorry, the Guy Fieri in me jumped out for a minute). Bring this to a rapid boil and begin to stir in your rice slowly. Keep stirring until all the rice is added, this stops the rice from forming clumps. We hate clumps. With the flame still on high, bring the water and rice back to a boil while stirring every so often until some of the water evaporates, about five to seven minutes. Bring the flame down to the lowest it can go and cover your rice for twenty minutes. DO. NOT. LIFT. THE. LID! Leave it alone. Let it do its thing. It’s not bothering you, so don’t bother it. Go start an episode of SVU. No, wait, don’t do that unless you have a timer set. You can get lost in the spicy detective work of Olivia Benson and I wouldn’t want you to burn your rice in the process. After the twenty minutes is up, turn off your flame, fluff your rice with a fork and chop up a handful of cilantro. You can do a rough chop or a small fine chop, whatever floats your boat. Squeeze the juice from half of a lime into the rice, sprinkle in your cilantro, add another pinch or two of salt and mix well. You are now ready to serve this fragrant beautiful rice. I paired it with my Sweet Ginger Garlic Salmon, and the two complimented each other so well, especially with the amazing glaze from the fish drizzled on the rice. I hope you try it soon. Enjoy!
Cilantro Lime Rice
- Total Time: 35 minutes
- Yield: 0 people 1x
- 6 cups Water
- 3 cups Long Grain White Rice
- 1/2 Lime (juice)
- 1 bunch Cilantro ((we’re not going to use the whole bunch, but why wouldn’t you want extra in your fridge?))
- Coconut Oil (a drizzle (optional))
- Add your water into a saucepan with two or three generous pinches of salt and a drizzle of coconut oil. Bring to a rapid boil.
- Slowly add in your rice while constantly stirring until it is all added. Bring water back to a boil while stirring every so often until some of the water evaporates, about five to seven minutes.
- Turn your flame down to the lowest setting, cover you saucepan, and let cook for 20 minutes.
- Turn off your flame, fluff your rice with a fork and chop up a handful of cilantro. Squeeze the juice from half of a lime into the rice, sprinkle in the cilantro, and another pinch or two of salt and mix well. Serve.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
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