I can count the number of times I’ve eaten at Chipotle and a standout item for me is their cilantro-lime rice. Make it at home and the fragrant rice can be the foundation for any meal. I like heating up canned black beans, adding spicy pico de gallo and avocado for a complete, meat-free meal. Sometimes I add grilled meat, sour cream, roasted corn and cheese on top for something Paul says looks like a deconstructed burrito.
This copy cat recipe takes approximately half an hour to toss together and makes a lot of rice. Added bonus, it’s really easy to modify according to your tastes once you get the basics down. Sometimes I add more lime after it’s finished cooking or don’t add cilantro. Other times, use vegetable oil instead of olive oil, etc.
I recommend freezing portion sizes and reheating in the microwave for future meals if you don’t eat it within a few days.
2 cups Basmati rice
drizzle of oil, approximately 1 tablespoon
2-3 cloves garlic, minced
1 teaspoon salt
3 cups chicken broth
cilantro, chopped for garnish
Heat oil up in saucepan over low-medium heat. Add minced garlic to sauce pan and sauté until light brown.
Add rice and coat with oil. Add salt and zest of 2-3 limes to saucepan.
Once rice is coated with oil (watch it doesn’t burn!), add chicken broth, juice of two limes and turn up heat until mixture boils.
Once boiling, turn down heat to low, cover sauce pan and cook for 15-20 minutes until all liquid has been absorbed.
Remove lid and fluff rice. Mix in cilantro, more lime zest and juice to your taste and cilantro for garnish.