This Chipotle Copycat Rice is great in burritos, bowls, salads, or served with your favorite choice of protein.
- 2 cups dry long-grain brown rice (or long-grain white rice)
- 1 tsp butter (salted, unsalted, or vegan are all great)
- 3 ½ cups water (plus more if needed*)
- ½ tsp sea salt or Himalayan pink salt
- 1 bay leaf (optional)
- ½ cup packed finely chopped fresh cilantro
- ¼ cup freshly squeezed lime juice (approx. 2 limes)**
- 1 tbsp lime zest (1 lime)
- Start by rinsing the rice. Cover it with cold water and drain a few times until the water runs clear.
- In a medium pot over medium-high heat, melt the butter and add the rinsed rice.
- Toast for 1-2 minutes stirring frequently until fragrant.
- Cover with the water, add salt, a bay leaf if using, and bring to a boil. Lower the heat to medium-low, and cover. Cook for 30 minutes.
- Take the rice off the heat and let it steam for 5-10 minutes. Fluff with a fork.
- Add the chopped cilantro, lime juice, lime juice, and stir to incorporate. Taste and add more salt, lime, or cilantro to taste.
- Serve immediately or transfer to an airtight container and store in the fridge as soon as it cools down (cover when cool).
- Store in the fridge for 2-3 days.
* Most brown rice packages call for 1 ¾ cup water for every 1 cup of dry rice. If you like your rice with a slight bite and not too mushy, this is perfect but cook the rice for 30 minutes, not the 40 minutes these recipes call for. If you want your rice softer, add 2 tbsp of water per cup and cook for 30-35 minutes.
**It's best to only use freshly squeezed lime juice and not the packaged store-bought stuff. It makes a huge difference in flavor.
If using white rice, you will only need 15-25 minutes to cook it as it doesn't take as long.
Keywords: rice, cilantro, lime