Go Back
+ servings

Copycat Chipotle Cilantro-Lime Rice

Print Recipe
A copycat recipe for Chipotle's popular cilantro-lime rice, with a simple method to ensure light, fluffy rice with no clumps!
Course Side Dish
Cuisine American
Prep Time 10 mins
Cook Time 12 mins
Total Time 25 mins
Servings 6 to 8 servings
Calories 233
Author Michelle


  • 8 cups water
  • 2 cups basmati rice, white or brown
  • teaspoons salt divided
  • 1 bay leaf
  • 1 teaspoon olive oil
  • 4 tablespoons minced cilantro
  • tablespoons lime juice
  • 1 tablespoon lemon juice


  • 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.



Note: Chipotle uses rice bran oil in their rice; if you have it (or can find it at your grocery store), you can substitute it for the olive oil.
Nutritional values are based on one serving


Calories: 233kcal | Carbohydrates: 50g | Protein: 4g | Fat: 1g | Sodium: 892mg | Potassium: 78mg | Vitamin A: 20IU | Vitamin C: 2.8mg | Calcium: 27mg | Iron: 0.5mg