What can I say, I’m a sucker for the rice at Chipotle. Something about the lime/cilantro flavor makes me want to eat it all day long. I was so excited to make my own and freeze it so we can have it on demand LOL. It’s great on its own, in a rice bowl with chicken or steak, in burritos, or as a nacho topping.
Cilantro-Lime Rice adapted from tideandthyme.com
I usually double this recipe and freeze the extras…
WHAT YOU NEED:
2 Tbsp olive oil
2 c. jasmine rice
4 c. chicken broth (or a mixture of broth and water)
4 Tbsp fresh chopped cilantro
4 Tbsp fresh lime juice
Kosher salt, to taste
WHAT YOU DO:
Heat olive oil in a saucepan over med-high heat. Add rice to pan and saute for 1-2 mins, add broth/water then cover and bring to a boil. Reduce heat to low and simmer for 18 mins.
Remove lid and fluff rice with fork. Remove from heat and let sit for 5 mins. Add in lime juice, cilantro, and salt then toss lightly to combine.
TO FREEZE: Cool finished rice then place in freezer-safe, microwavable containers, in whatever portions you will need, and mark the date with a Sharpie (keeps up to 3 months). To reheat, remove lid, sprinkle the frozen rice with 1-2 Tbs water, cover with a damp paper towel and microwave for 1-3 mins depending on the portion size. Fluff gently then repeat. Let stand for a couple of mins before fluffing once more and serving. Also, to save space in the freezer I have frozen the rice in ziplocks (instead of containers) since you can flatten the ziplocks down, but for reheating I cut the bags open and put the frozen block of rice into a microwaveable bowl. It saved freezer space but made more work when I needed to reheat it.