Super Easy Cilantro-Lime Rice Recipe: Copycat Chipotle – Make a huge batch and freeze the extras in individual portions.
A few years ago I posted a recipe for Cilantro-Lime Rice, which you can make on the stove. I love making HUGE batches of this and freezing individual portions. Just reheat in the microwave and you have a perfect side dish, main dish, in a rice bowl with chicken or steak, in burritos, or as a nacho topping.
I am also totally in love with my rice cooker, so recently I’ve been doing it the super-easy way. Just prepare the rice in the steamer using jasmine rice and chicken broth (instead of water, for more flavor). After it’s cooked, stir in fresh squeezed lime juice, freshly grated lime zest, and chopped cilantro leaves. Fresh and easy.
My rice cooker holds 3 cups dry rice (which ends up being around 6 cups after cooking), so you can adjust this recipe accordingly.
If you prefer the stovetop method instead of a rice cooker, here’s my original recipe for Cilantro-Lime Rice.
WHAT YOU NEED:
- Jasmine rice (I used 3 cups per batch)
- Chicken or Vegetable broth (I used 2 cups per batch)
- Limes (I used 2-3 per batch)
- Fresh cilantro (I used the leaves from half of one bunch per batch)
- Optional: Sea Salt, to taste
WHAT YOU DO:
Measure dry rice and rinse under water (to keep the rice from getting too sticky), then drain.
Add rinsed rice to cooker and add chicken broth to the line indicated on your cooker.
Cook according to manufacturer instructions (on mine, this means just put a lid on it and press the ON button). While rice is cooking, rough-chop the cilantro leaves.
After rice has finished, pour cooked rice into a large mixing bowl. Stir in cilantro, the juice and zest from the limes.
Optional: add salt, to taste.
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 minutes depending on the portion size. Fluff gently then repeat. Let stand for a couple of minutes before fluffing once more and serving. Or, to save freezer space, use ziplocks (instead of containers), flatten the ziplocks down, and put in a microwave-safe dish before reheating.