HOW TO MAKE CHIPOTLE BROWN RICE RECIPES

Name: Chipotle's Cilantro Lime Rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup extra long grain rice or basmati rice; 1/2 lime (juice of); 2 cups water; 1 tsp salt; 3 tbsp fresh chopped cilantro; 3 tsp vegetable oil

CHIPOTLE'S CILANTRO LIME RICE - SKINNYTASTE

Chipotle's Cilantro Lime Rice - Skinnytaste image

I am a huge fan of the rice at Chipotle's. Here is my copycat version, it tastes just like the real thing. Of course, I used less oil. Makes a wonderful side dish for chicken, beef or pork.

Provided by Gina

Categories Side Dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 6

Ingredients

1 cup extra long grain rice or basmati rice
1/2 lime (juice of)
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
3 tsp vegetable oil

Steps:

In a small heavy pot, add rice, water, 1 tsp oil and salt.
Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 20 minutes.
Shut off flame and keep covered an additional 5 minute.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Nutrition Facts : ServingSize 3 /4 cup, Calories 194 kcal, CarbohydrateContent 35.5 g, ProteinContent 3 g, FatContent 3.5 g, SodiumContent 280 mg, SugarContent 0.1 g

HOW TO COOK PERFECT BROWN RICE EVERY TIME - SKINNYTASTE

How to Cook Perfect Brown Rice Every Time - Skinnytaste image

How to cook perfect brown rice every time? This foolproof method makes perfect brown rice that is never sticky.

Provided by Gina

Categories Side Dish

Total Time 52 minutes

Prep Time 2 minutes

Cook Time 50 minutes

Yield 5

Number Of Ingredients 3

Ingredients

1 cup natural brown rice (I used long grain)
8 cups cold water
1 1/2 tsp kosher salt

Steps:

Rinse the rice with cold water for 30 seconds.
Bring the water and salt to a boil over high heat in a large heavy pot with a tight fitting lid.
When the water is boiling add the rice, stir and partially cover (don't cover complete or it will spill over) and cook on medium-high heat for 30 minutes.
Shut the heat off. Drain the rice in strainer, then quickly return to the pot and cover tightly for 20 minutes so the steam finishes cooking the rice.
Uncover the rice and fluff with a fork.

Nutrition Facts : ServingSize 3 /4 cup, Calories 128 kcal, CarbohydrateContent 9 g, ProteinContent 3 g, SaturatedFatContent 0.1 g, SodiumContent 700 mg, FiberContent 1 g

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My family's favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night when I was making fajitas, and everyone loved it! It's such an easy side dish and pairs well with kabobs on the grill, too. —Robin Baskette, Lexington, Kentucky
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Cuisine North America, Mexican
Calories 130 calories per serving

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