Cilantro Lime Rice Recipe
Light and fluffy and full of citrus goodness, this Copycat Chipotle Cilantro Lime Rice is also gluten-free. Takes only minutes to prepare in a rice cooker.
Prep Time5 minutes mins
Cook Time8 minutes mins
Total Time13 minutes mins
Course: Side Dish
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 269kcal
Cost: $4
- 1 cup cup jasmine rice
- 1.5 cups filtered water or however much your package calls for
- 1 teaspoon garlic minced
- 1 tablespoon olive oil extra virgin
- ½ teaspoon sea salt
- 1-2 bay leaves
- Juice from 2 to 3 limes
- ½ cup fresh cilantro coarsely chopped
To your cooker, add rice, garlic, olive oil, sea salt and bay leaves. Stir.
Add filtered water.
Close lid, set your rice cooker to either brown or white rice, then press start.
Once rice is finished, open lid and remove bay leaves.
Squeeze lime directly over pot.
Add cilantro.
Stir until well combined.
Garnish with more cilantro and fresh lime wedges. Serve immediately in bowls or keep warm in rice cooker until ready to serve.
- You may substitute brown rice or basmati for Jasmine rice, as seen in the image above.
- Rice can be stored in an airtight container in your refrigerator for up to 4 days.
- Before reheating on the stove top or in the microwave, add a bit of water and give it a good stir. If still too dry, add a drizzle of olive oil.
- You can use as few or as many limes as you desire. 2.5 was perfect for my taste.
- You may opt for vegan butter instead of olive oil, or you may omit the oil completely (just know it won't taste exactly the same if you do.)
- Red pepper flakes or peppercorns make for great garnishes, besides cilantro and fresh lime wedges.
- Add another bay leaf, if you want to add to the flavor.
- Avoid adding cilantro until just before serving.
Serving: 0.5cups | Calories: 269kcal | Carbohydrates: 50g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 392mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg