Yep, this cilantro lime brown rice tastes just like Chipotle’s! Chipotle’s burrito bowls are my go-to “fast food” meal when we’re in a hurry. Likewise, this homemade brown rice has turn out to be a kitchen staple. It’s so versatile.
If you have this cilantro lime brown rice in the fridge, you can throw with each other a meal in a hurry. Include beans or cooked eggs, best with some salsa or guacamole, and you’ll have a burrito bowl in 10 minutes. If you have leftover greens or greens, this is the perfect way to use them up.
This cilantro lime brown rice is also a wonderful side dish that will round out your Mexican-themed meals or anything that comes off your grill this summer time. It commences with a base of completely cooked brown rice, a wholesome whole grain. I often stir in a can of effectively-rinsed black beans for some extra protein.
I initially produced this recipe for my cookbook, Adore True Food. If you haven’t tried people burrito bowls nevertheless (page 142), you have been missing out on a scrumptious and quick weeknight meal. I’m sharing the recipe for the rice right here, just in case!
Cilantro Lime Brown Rice Components
I modeled this recipe off Chipotle’s elements for their cilantro lime rice. Chipotle says, “We simmer the entire-grain rice with bay leaves to include savory flavors, then season it with lemon and lime juices and toss it with cilantro for a somewhat tart, fresh taste.”
Here’s what you’ll need to make this recipe:
Long-Grain Brown Rice
Long-grain brown rice is essential. I love its somewhat nutty taste and the all-natural separation of the grains. I generally acquire the Lundberg Farms brand (red bag).
We’ll cook the rice with a bay leaf, which infuses the rice with a subtle layer of savory flavor.
Chopped cilantro adds a burst of fresh flavor to this rice recipe. It’s not total with out it.
You can’t make cilantro lime rice without lime! You’ll require the juice from about one medium lime for this recipe.
That’s right, there’s lemon juice in your cilantro-lime rice! Lemon brightens up the taste and rounds out the lime. Chipotle uses a lime-and-lemon citrus juice blend for their recipes, but we’ll use a squeeze of fresh lemon juice rather.
You’ve most likely noticed a light sheen on Chipotle’s rice, and it’s due to the fact they’ve added oil. Stirring in a tiny oil adds richness and prevents the rice from clumping collectively. Chipotle uses canola, sunflower or rice bran oil, but I like to use minimally processed added-virgin olive oil alternatively.
Uses for Cilantro Lime Brown Rice
Cilantro lime rice goes excellent with your Mexican and Tex-Mex meals. Here are some serving concepts.
Make Burritos or Burrito Bowls
Serve this rice with any mixture of the following:
- Beans:Refried Beans or cooked beans
- Salsa:Pico de Gallo, Red Salsa or Salsa Verde
- Avocado:Guacamole or Avocado Sauce or fresh avocado slices
- Don’t miss the burrito bowls in my cookbook, Really like Real Food (shown below).
Serve as a Side Dish
Cilantro lime rice is the perfect side dish. Right here are some entres that would go properly:
Please let me know how your rice turns out in the feedback. I’m often so eager to hear from you.
Cilantro Lime Brown Rice
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Complete Time: forty minutes
- Yield: four cup s one x
- Group: Side dish
- Method: Cooked
- Cuisine: Mexican
four.seven from 10 testimonials
This cilantro lime brown rice recipe is the perfect side dish for Mexican meals! It tastes just like Chipotle’s, and it’s so simple to make. Recipe yields 4 cups, sufficient for 4 servings.
- one cups prolonged-grain brown rice or brown basmati rice, rinsed
- 1 bay leaf
- cup chopped fresh cilantro
- two tablespoon s lime juice (from about one lime)*
- one teaspoons lemon juice (from one little lemon)
- 1 tablespoon plus one teaspoon further-virgin olive oil
- teaspoon fine sea salt
- Carry a massive pot of water to boil over substantial heat. Pour in the rinsed rice and drop in the bay leaf. Give the mixture a brief stir and allow it boil for 30 minutes, reducing the heat if required to avert overflow.
- Drain the rice, return it to the pot, cover, and allow it rest for 10 minutes off the heat. Discard the bay leaf and fluff the rice with a fork.
- Add the cilantro, lime juice, lemon juice, olive oil, and salt and stir to mix. Taste and include extra salt if necessary (I generally include an added teaspoon). Cover till you’re prepared to serve.
- Leftover rice will preserve properly in the fridge, covered, for up to 5 days.
Recipe initially published in my cookbook, Adore Genuine Foods (page 142).
Alter it up: For some extra protein, stir one can of properly-rinsed black beans (or 1 cups cooked black beans) into the rice soon after cooking.