Chipotle’s Cilantro Rice

There’s something oddly satisfying about recreating restaurant-style recipes at home — and this Cilantro Lime Rice, inspired by everyone’s favorite Chipotle side, is one of those dishes that tastes just as good, if not better, when you make it yourself.

I used to think rice was just a background character on the plate. But this one? It’s got personality. Fresh lime juice, chopped cilantro, a little bit of bay leaf — and suddenly, it’s the kind of side that quietly steals the show.

What You’ll Need for This Easy Favorite

Here’s a quick breakdown of what goes into this fragrant and fluffy rice:

• Rice – I like using Basmati for that long, separate grain feel — it gives the rice a light texture with a tiny bit of chew. Jasmine works too, but I find Basmati holds up better in burrito bowls. If you’re going the brown rice route, brown Basmati is a solid pick.

• Bay leaf – Don’t skip this. It gives a subtle earthiness that rounds out the flavors.

• Fresh lime and lemon juice – Both together brighten the whole dish. I once made it with only lime and felt like something was missing. A little lemon fixes that.

• Chopped cilantro – I know this herb divides opinions, but if you’re a fan, it’s what gives the rice its signature punch.

• Salt and oil – To balance and carry the flavor.

How I Make It (And How You Can Too)

There’s no one right way to cook rice, but here are my go-to methods. I’ve tested these more times than I can count, especially during Sunday meal preps when I’m making enough rice to feed us through the week.

Method 1: Basmati Rice Using the Pasta Method

This was a game-changer for me. I learned this trick from a friend and never went back to the old “cook till the water’s gone” method.

• Boil a big pot of water — about 8 cups for 1 cup of rice.

• Toss in the rinsed Basmati, a bay leaf, some oil, and a couple teaspoons of salt.

• Boil for 10–12 minutes uncovered, like pasta.

• Strain and rinse under hot water.

• Stir in your chopped cilantro, lime and lemon juice, and a bit more salt if needed.

The result? Perfectly separate, fluffy grains every single time. No guessing. No mush.

Method 2: Long-Grain Rice Using the Traditional Way

If you’re using regular long-grain rice, just rinse it well before cooking to get rid of excess starch.

• Bring 4 cups of water to a boil.

• Add rice, salt, bay leaf, and oil.

• Cover and cook over low heat for 15 minutes.

• Fluff it up, then stir in the lime, lemon, and cilantro.

This method is closer to how I used to cook rice growing up, but rinsing makes all the difference here. Trust me, it’s worth the extra step.

Method 3: Lazy Day Rice Cooker Version

There are days when I want to cook, and then there are days when I want my rice cooker to do the heavy lifting. I just rinse the rice, add water to the line, toss in salt and bay leaf, and hit the button. It always turns out spot-on.

Once it’s done, I mix in the citrus and herbs. I’ve even let the rice sit on warm for an hour while I finished prepping everything else — still fluffy and never soggy.

Method 4: Brown Rice with a Flavor Kick

For a nuttier, chewier bite, brown rice is the way to go. It takes a bit longer (closer to 40–45 minutes), but the payoff is worth it. I prefer brown Basmati for this — it’s less dense than short-grain brown rice.

I usually batch-cook brown rice and freeze it, then add the cilantro and lime after reheating.

Tips from My Kitchen

• The right rice matters: I once swapped in sushi rice (not thinking) — it was sticky and didn’t take on the citrus well. Stick to long-grain varieties if you want that classic feel.

• Lemon + lime: I used to use only lime, but adding a splash of lemon juice makes the flavors pop more. It’s subtle but lifts everything.

• Add the cilantro at the end: If you stir it in too early while the rice is still steaming, it’ll wilt and lose that fresh zing.

• Double the batch: This rice stores beautifully, so make extra for quick bowls and lunches.

Make-Ahead and Freezer Notes

I usually make a big batch of this on Sundays and portion it out into containers for the week. It stays fresh in the fridge for about 4 days.

For freezing, I flatten out the rice in freezer bags — 2 cups per bag is my sweet spot. It reheats great in the microwave with a sprinkle of water and a covered plate.

Ways I Love to Serve This

This rice is perfect with just about anything, but here are a few of my go-to combinations:

• Burrito bowls with grilled chicken or tofu, corn salsa, beans, and guacamole.

• Side dish for grilled fish or shrimp — the citrus pairs beautifully.

• Weeknight wraps — I toss the rice into a tortilla with sautéed veggies and leftover protein.

• Quick rice salad — with black beans, cherry tomatoes, and a spoon of sour cream.

My personal favorite? A bowl of this rice, some roasted peppers, and crispy chickpeas. Fast, filling, and surprisingly satisfying.

What If You Don’t Like Cilantro?

You’re not alone. My cousin says it tastes like soap (thanks genetics). If you’re in that camp, skip the cilantro and replace it with chopped green onions or parsley. Still fresh, still tasty — just different.

Frequently Asked Questions

Can I use Jasmine rice instead of Basmati?
Yes, but it’ll be a little more fragrant and slightly softer. Still delicious, just a little different texture.

Do I have to rinse the rice?
If you want light, fluffy rice — yes. Rinsing removes surface starch, which keeps the grains from clumping.

Can I use bottled lime juice?
Fresh is best, but I’ve used bottled in a pinch. Just taste and adjust since bottled juice can be more concentrated or bitter.

How do I reheat this without drying it out?
Microwave with a splash of water, covered with a plate or damp towel. Or reheat in a pan with a little oil and water — works like a charm.

Final Thoughts

This cilantro lime rice is one of those back-pocket recipes I rely on all the time — it’s easy, flavorful, and it pulls together a meal without trying too hard. Whether I’m throwing it into burrito bowls, spooning it next to a curry, or just grabbing a spoonful cold from the fridge (guilty), it never disappoints.

Yield: 6

Chipotle's Cilantro Rice

Print

Soft, fluffy, and just the right amount of zesty—this cilantro lime rice brings the perfect balance of brightness and texture to any burrito bowl, taco night, or weekday lunch. Whether you use a rice cooker or stovetop, it’s super easy to make and a favorite for meal prepping too.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 2 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped fresh cilantro (or substitute parsley if preferred)
• 2 cups basmati rice, unrinsed (or rinsed long-grain white rice – see note)
• 1 bay leaf
• 1 teaspoon olive oil or rice bran oil (optional)
• Salt, to taste

Instructions

1. For Basmati Rice on the Stove: Start by bringing about 8 cups of water to a rolling boil in a large pot. Stir in the rice, bay leaf, a drizzle of oil if using, and a couple teaspoons of salt. Let it boil uncovered for 10–12 minutes until the rice is tender but not mushy.
2. Drain using a fine mesh strainer, rinse with hot water to remove extra starch, and transfer to a large bowl. Fold in the lime juice, lemon juice, and chopped cilantro. Taste and add more salt if needed. Serve warm or let it cool slightly to serve at room temp.
3. For Regular Long-Grain Rice on the Stove:Boil 4 cups of water in a large saucepan. Add in rinsed rice, bay leaf, salt, and oil if using. Stir once, reduce the heat to low, cover the pot, and cook for about 15 minutes.
4. Remove from heat, discard the bay leaf, and fluff the rice gently. Stir in the citrus juices and cilantro. Adjust seasoning as needed and serve.
5. For Rice Cooker Method (Long-Grain or Basmati):Place the rinsed rice, water (amount per your rice cooker’s instructions), bay leaf, oil, and salt directly into the cooker. Close the lid and cook according to the manufacturer’s guidelines.
6. Once done, remove the bay leaf and stir in the lime juice, lemon juice, and fresh cilantro. Taste and season further if needed.
7. For Brown Rice: Use the same method above with these adjusted cook times:
8. Basmati on the stovetop: 40 minutes
9. Long-grain on the stovetop: 45 minutes
10. Rice cooker: 60–70 minutes (or as per your appliance)
    

Notes

• Note: Brown rice yields more. Two cups uncooked brown rice will make about 8 cups cooked (16 servings of ½ cup).
• To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• To Freeze: Let rice cool completely, then portion it into freezer bags (about 2 cups per bag). Flatten, label, and freeze for up to 3 months. It can be reheated straight from frozen or thawed and used in stir-fries, bowls, or soups.
• Rinsing Rice (If Not Using Basmati):Rinse until the water runs clear to remove excess starch, or soak for 20–30 minutes if you want to conserve water.
  

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 98Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 98mgCarbohydrates 16gFiber 0gSugar 0gProtein 1g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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