Copycat Chipotle Cilantro-Lime Rice
A copycat recipe for Chipotle’s popular cilantro-lime rice, with a simple method to ensure light, fluffy rice with no clumps! Use it as a filling option in beef enchiladas or tacos, or serve it alongside the copycat Chipotle chicken.
If you’re a Chipotle-aholic, raise your hand… I knew I wasn’t alone :)
I was pretty late to the Chipotle craze because there weren’t many of them in my area until the last few years, but once I got a taste of the amazingly fresh, fast Mexican goodness, I was hooked. We don’t go often, and when we do, one of those massive burritos lasts me for at least 2 meals. SO GOOD!
Last weekend, we had our parents over for another afternoon playoff hockey game and I threw out the idea of making something Mexican to eat. My husband suggested copycat Chipotle burritos… um, done! I immediately got to work nailing down the details, which meant figuring out the signature cilantro-lime rice and the seasoning for the chicken. This rice is crazy easy to make and it’s the only method I’m going to use for making rice from now on, no matter how it’s seasoned!
I did a bunch of poking around online, looking at copycat recipes and they were all virtually identical – basmati rice was the de facto base, along with a bay leaf, salt, olive oil, cilantro, and both lime and lemon juices. However, I stumbled upon a new-to-me rice-cooking method over at Culinary Hill, and I was totally intrigued. It promised rice that was light, fluffy, and with the grains perfectly separated and not at all clumpy.
The secret?
Instead of using the traditional 2:1 ratio of water to rice, boiling, then covering, reducing to a simmer and cooking until the water is absorbed, then fluffing, you do a 180 method-wise. The rice is boiled, uncovered, in a 4:1 ratio of water to rice for 12 minutes. Once done, the rice is drained and rinsed with hot water, and voila! ABSOLUTELY PERFECT RICE. I couldn’t believe it!
Between the fluffy white rice, the subtle flavor from the bay leaf, and the characteristic cilantro and lime flavors, this rice is definitely a spot-on replica of Chipotle’s famous cilantro-lime rice.
Watch How to Make Cilantro Lime Rice:
Four years ago: Alfajores
Six years ago: Pecan Sandies
Nine years ago: Pepperoni Bread
Copycat Chipotle Cilantro-Lime Rice
Ingredients
- 8 cups (2000 ml) water
- 2 cups (370 g) basmati rice, white or brown
- 2¼ teaspoons (2.25 teaspoons) salt, divided
- 1 bay leaf
- 1 teaspoon olive oil
- 4 tablespoons minced cilantro
- 2½ tablespoons (2.5 tablespoons) lime juice
- 1 tablespoon lemon juice
Instructions
- Place the water in a large saucepan or stockpot and bring to a boil over high heat. Add the rice, 2 teaspoons of the salt, the bay leaf and olive oil and stir to combine. Allow to return to a boil, then boil, uncovered, for 12 minutes.
- Remove from the heat, drain the rice in a fine-mesh strainer, and rinse with hot water. Transfer the rice to a serving bowl, remove the bay leaf, and stir in the remaining ¼ teaspoon salt, cilantro, lime juice and lemon juice. Serve warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
It was a mushy mess not at all fluffy. It looked like grits. Line flavor was very strong. I followed the directions exactly. Booked for 12 minutes, drained, rinsed but it wouldn’t drain anymore because it was like paste.Â
Can you use Jasmine Rice?
Tried with white rice and it was perfect and delicious. Thanks! Tried with brown and the cooking time definitely needed to be upped as it was crunchy. I think it would save wasted food and effort if you could update the ingredient list to remove brown or note the longer time needed.
Too salty. Reduce salt by half.
Thanks so much for this recipe! My family loved it, especially my underweight 9 yr old who only eats a few foods. Definitely a new favorite in our house!Â
This rice really is just like Chipotle rice…delicious!
Made the chicken and cilantro lime rice per your recipes and me and my husband loved it! We already had the actual Chipotle dressing already (leftover from catered lunch). Do you have a recipe for the copycat Chipotle dressing?? :). If so, you’d be my HERO!!
So glad you loved it! I haven’t done Chipotle dressing yet, but I’ll add it to my list :)
This recipe is a total flop with brown rice, even though the ingredients mention specifically that brown basmati rice can be used. I had my suspicions knowing that brown usually takes about twice as long as white. Very disappointed after making it and it not turning out to see that the author commented that she has never made it with brown rice.Â
This turned out perfectly! Thank you so much! We were so pleased with how well it tasted and how similar it was to the real thing!
Can I use the cilantro spice or does it have to be the fresh cilantro?
Hi Rita, You should use fresh cilantro. Enjoy!
Thank you for sharing this recipe!! It was quick and easy and DELICIOUS!
Made this tonight and it is so good! It went perfect with the chicken you shared and I also found a recipe for the black beans and steak. Phenomenal! Shared it with my military friends and fam who might want to make it some time too. My kids hate rice normally but they actually tried it and Love it! Awesome! Print and saved to the Family recipe book to have for forever! Thank you so much!
Going to try this week. Do you have a recipe for Chipotle’s red tomatillo sauce?
Ooooh I don’t, I will add it to my list! I hope you enjoy the rice!
This method of cooking didn’t work out. I followed the instructions. The rice came out hard on top and mushy in the bottom. I threw it away. I cooked it the traditional way you cook white rice and added the list of ingredients. It was very tasty.
The same thing happened to me. I followed the instructions to the letter. It had a good flavor but mushy all over and crunchy on the inside. I used Carolina long grain rice.
I like this method. Definitely need more time for brown rice – closer to 20 minutes, but it’s still about half the time of the regular method.
I should add – I made the chicken too and it was AMAZING!! Such a hit and all of my kids happily ate their dinner (for once!!). Your recipes are always such a home run – which is why I think I did something wrong with the rice? (though I double checked the amounts of juice – it was def right?)
Hi Michelle – I’m not sure if I did something wrong – but my rice came out just awful? The lime and lemon juice drowned the rice and it was SO overpowering? The chipotle near me – it’s just the subtlest taste of lime? The rice was very fluffy – but I think I will try it again with a lot less of the citrus juice?? How did you add it, just pour it over and stir in, or is there a special method?
Hi Kerrin, Oh no! It was definitely very subtle in my rice. Are you sure you did the same amount of rice and juices? I just poured it over and stirred it in.
There is a good post over at Kitchen Konfidence on how to cook rice like pasta. I have been cooking my rice like this for the past year with great results.
You’re awesome. So, so darn awesome. Thankyouthankyouthankyou. I’ve been looking for how to do their rice!
I am a “Chipotle-aholic” . . . I skip the burrito and go for the bowls. Thanks for posting this cilantro rice recipe and interesting cooking method. Can’t wait for you to delve into making their chicken. Perfect timing for Cinco de Mayo. YUM!
I love Chipotle’s rice! How interesting about changing the ratio. Also, the photography is amazing!
I wonder if the fluffiness of the rice has anything to do with the way it’s cooked. Or if it’s all about rinsing the rice after cooking. Might have to do some testing myself. Thanks for sharing.
I volunteer with teens & this rice is pretty much their favorite thing. I love the idea of teaching them how to make it themselves!
Kari
http://www.sweetteasweetie.com
You said you could use brown rice for this recipe; will it be fluffy as well? I can’t wait to try this!
Hi Lisa, I haven’t made it with brown, but I believe it would be!
Awesome recipe. I am looking forward to making rice with this method. I wonder if it will work for jasmine rice too?
Hi Ed, The notes on the recipe from Culinary Hill (linked to above) said if using long-grain rice, it’s recommended to rinse the rice or soak then drain/rinse before cooking to remove extra starch. The cooking method is more traditional – 4 cups of water for 2 cups of rice – bring the water to a boil, then add the rice, oil, bay leaf and salt, reduce to low, cover and simmer for 15 minutes. Remove the bay leaf then stir in the cilantro, lime and lemon juices.
Thanks Michelle. I can’t wait to try it. I consider myself probably a better-than-amateur cook, but I struggle with perfect rice.
To save time, I did not pre-rinse the rice. Â I rinsed it with hot water after it was done cooking which removed all the starch. Â Then I put the rice back in the pan and heated it through slowly. Â It was perfect. Â Question: What is the point of the oil? Â I didn’t use it. Â Thank you!
Hi Deb, The oil is usually an optional add-in to most rice instructions – it helps to prevent sticking and keep the rice fluffy. Glad you enjoyed it!
Delicious! I almost never eat white rice these days, but this post is sooo making me crave a big bowl of it!