Copycat Chipotle Rice Recipe

5 stars (3 reviews)

This fluffy and delicious Chipotle Rice Recipe is loaded with cilantro and lime for a flavorful, irresistible, and versatile side dish. And it tastes way better than your favorite fast casual Tex-Mex restaurant!

Prep Time10

Cook Time15

Resting Time5

Total Time30

Course: Side Dish

Cuisine: American, Caribbean, Mexican, Tex-Mex

Servings: servings

Calories: 145kcal

Author: Sommer Collier

Ingredients

1 ½ cups dried jasmine rice or basmati rice
3 cups water
1 tablespoon olive oil
1 ½ teaspoons salt
½ teaspoon garlic powder
¼ cup chopped cilantro packed
¼ cup fresh-squeezed lime juice
Optional: black pepper or crushed red pepper flakes

US Customary - Metric

Instructions

Measure the rice and pour it into a bowl. Place the bowl under the faucet and run cold tap water into the bowl. With your hand, gently stir the rice as the water pours into the bowl. Continue to stir and rinse the rice until the water is mostly clear. Do this carefully so as to not lose rice down the drain. Once the water is mostly clear, use a sieve to carefully drain the water off the rice.
Set a medium sauce pot on the stovetop over high heat. Add the drained rice, water, olive oil, salt, and garlic powder.
Cover the pot with a tight lid and bring to a boil. Once the rice is boiling, stir once, then cover again. Lower the heat to medium and allow the rice to simmer for 15 minutes, or until there are vent holes in the top of the rice and the water has fully evaporated. Wait until the 15-minute mark to check the rice. (Don’t open the lid over and over.) *A pot with a glass lid is great for cooking rice because you can see when the vent holes are fully formed.
Meanwhile, chop the cilantro and squeeze the limes.
Remove the pot from the heat. Keep it covered and allow the rice to steam for another 5 minutes.
Stir in the fresh chopped cilantro and lime juice. Add pepper if desired. Fluff the rice and serve warm.

Video

Notes

Leftover cooked rice will keep well in the refrigerator for up to 5 days. Let it cool completely before transferring to an airtight container and storing it in the fridge.

Nutrition