I think I have ruined eating regular plain rice for myself forever. I have tried making a copy cat version of Chipotle’s Cilantro-Lime Rice a few different times over the years, but it has never turned out very well. However, a couple of weeks ago I happened to be at Chipotle when they had run out of rice so I got to watch them prepare the rice right in front of me.
While they obviously wouldn’t give me their recipe, I did notice that they put the rice in a big bowl and tossed in a couple of ingredients right at the end, AFTER the rice was cooked! Needless to say, this time I tried a slightly different approach and the results were incredibly yummy. I’m literally already craving this again!
Cooking this rice in the instant pot is a GAME CHANGER. You are going to love how quick this recipe comes together and the results are truly delicious. This is fantastic served with just about any meat, but we also love it in our tacos and burritos or as a nacho topping!
*Note, if you want to make this in a rice cooker or on the stove top, you will need to adjust the water. My rice cooker uses 4.5 cups of water to 3 cups of Jasmine Rice. You will still add the lime juice, lemon juice and chopped cilantro after it’s done cooking!
Ingredients:
- 3 cups water
- 3 cups uncooked jasmine rice
- 3 Tbsp canola oil
- 2 bay leaves
- 1 tsp salt
- Juice of 1 lime
- 1 tbsp lemon juice
- 2 Tbsp chopped cilantro
Instructions:
- Throw the water, rice, canola oil, bay leaves and salt in your instant pot, and stir lightly so you don’t break the bay leaves. Place the lid on the instant pot and lock in place.
- Turn the steam release valve to “sealing.” Press the “Pressure Cook” button and set to 3 minutes on high pressure, (might be called “manual” button on some IP’s.)
- Once the rice is done, let the instant pot naturally release for 10 minutes. (In my instant pot it will signal it is done by a series of beeps. Following those beeps it shows natural release time starting with L0:00. When it gets to L0:10 it has naturally released for 10 minutes.)
- Following the 10 minutes, turn the steam release valve to vent to let the rest of the steam release from the instant pot, then remove the lid.
- Remove the bay leaves.
- Sprinkle in the lime juice, lemon juice and cilantro and gentry toss with a rice paddle or fork until well combined and fluffed up. (Be careful if you use a fork not to scrape the bottom of your pan.)
- Garnish with a little extra cilantro if desired and serve it up!
Copycat Chipotle Cilantro Lime Rice
EQUIPMENT (Amazon Associate Links)
Ingredients
- 3 cups water
- 3 cups uncooked jasmine rice
- 3 Tbsp canola oil
- 2 bay leaves
- 1 tsp salt
- Juice of 1 lime
- 1 tbsp lemon juice
- 2 Tbsp chopped cilantro
Instructions
- Throw the water, rice, canola oil, bay leaves and salt in your instant pot, and stir lightly so you don’t break the bay leaves. Place the lid on the instant pot and lock in place.
- Turn the steam release valve to “sealing.” Press the “Pressure Cook” button and set to 3 minutes on high pressure, (might be called “manual” button on some IP’s.)
- Once the rice is done, let the instant pot naturally release for 10 minutes. (In my instant pot it will signal it is done by a series of beeps. Following those beeps it shows natural release time starting with L0:00. When it gets to L0:10 it has naturally released for 10 minutes.)
- Following the 10 minutes, turn the steam release valve to vent to let the rest of the steam release from the instant pot, then remove the lid.
- Remove the bay leaves.
- Sprinkle in the lime juice, lemon juice and cilantro and gentry toss with a rice paddle or fork until well combined and fluffed up. (Be careful if you use a fork not to scrape the bottom of your pan.)
- Garnish with a little extra cilantro if desired and serve it up!
0 Comments