Copycat Chipotle Cilantro-Lime Rice

For several years I lived in Tucson, AZ. While there, I was introduced to the wonder that is Chipotle.

Suffice it to say, my life was never the same again.

(You think I'm exaggerating for the sake of the story. I'm so not.)

Unfortunately, the unthinkable happened and I now live nowhere CLOSE to my nearest burrito fix. To be exact, I'm a sad (very sad) 596.5 miles away.

After several unsuccessful attempts to encourage the Chipotle establishment to open up shop in town, I decided that enough was enough.

Something had to be done.

Enter my Copycat Chipotle Cilantro-Lime Rice.

I haven't got the rest of the burrito components down to exact replicas, but I think this one is a winner. And ultimately, it's really the rice that makes or breaks it. Everything else is secondary. ;)

Copycat Chipotle Cilantro-Lime Rice

INGREDIENTS:
1 C. Basmati Rice (can substitute Long Grain Rice if it's all you have)
3 Tbsp Cilantro, chopped
1 Bay Leaf (small)
1 Lime, juiced (or 1/2 Lemon, 1/2 Lime)
1 tsp Salt (or to taste)
1/3 C. Soybean or Canola Oil

DIRECTIONS:
Cook rice with the bay leaf according to package directions or in a rice cooker. (I will say it right now: the bay leaf is the key to this whole recipe -- you can ultimately adjust the other ingredients according to what you like best, but it will not taste like Chipotle's unless you use the bay leaf.)

When the rice is done, transfer to a bowl and add the salt, oil, lime juice and cilantro. Stir well and EAT.

As an FYI, I usually use a different amount of salt each time. For some reason I sometimes have to use more in order to get that true Chipotle taste, and sometimes I use less. Crazy! If you are picky about your salt, start with less and taste. You'll know if you need to add more.

Tip: This would be a great dish to serve as part of your Our Lady of Guadalupe celebration coming up on December 12!


Buen provecho!