I love Chipotle. It’s delicious, they are working to have more sustainable food production practices, and I can feed my family of five relatively healthy food for less than what we spend at McDonald’s and other fast food restaurants. I don’t know how they do it, but it’s great and I happily partake!
One of the best parts of Chipotle is the white cilantro-lime rice (yeah, yeah, I skip the brown rice). I love it. It’s simple, it’s so good, and it’s a great base for a burrito.
Well, I finally figured out how to make it at home and I am SO excited! It’s really simple and oh-so-tasty. I’ve made it twice already this week!
- 2 cups water
- 1 cup white jasmine rice
- About ½ teaspoon salt
- 1 - 2 tablespoons of chopped onion
- A swig of olive oil
- About 2 tablespoons chopped fresh cilantro
- Juice from half of a fresh lime
- Heat a swig of olive oil in a saucepan over medium heat. Add chopped onion and cook until soft. Add jasmine rice and fry it up for a few minutes in the pan. Add 2 cups of water and the salt, raise heat and bring to a boil. Once boiling, reduce heat to a simmer (low) and cover. Cook for 20 minutes, stirring the rice halfway through cooking time.
- Remove from heat, add the chopped cilantro and lime juice and mix well.
Props to Ari, my Mexican neighbor who taught me how to cook good, basic Mexican rice, from which I derived this recipe.