I live in a college town. When word spread that Chipotle was coming, I think the whole town did a back flip. My brother-in-law is the Chipotle-eatingest person I know. Every time he and my sister-in-law go on a date, this seems to be their restaurant of choice. Chipotle has a lot of fresh tasting elements in their line up. Their rice is one of them. So, in my most recent dinner that I prepared for college kids, being that the menu was Mexican, I decided to try and wow them a little further. This ended up on the menu. You can use it as a plain ole side or use it as part of your taco or burrito fixings. Either way, your crowd will be pleasantly surprised at the kick the white rice has to it through the lime and cilantro.
1 tsp oil
2/3 cup white basmati rice
1 cup water
1/2 tsp salt
juice of 1 lime
2 TBSP fresh cilantro, chopped
Heat oil in a sauce pan. Add rice and fry for about a minute or so, stirring frequently. Squeeze in lime juice and stir for about another minute. Add water and salt and bring to a boil. Turn down the heat and cover, simmering for about 15-20 minutes until water is absorbed, stirring occasionally. Stir in cilantro and serve warm.
Yields: 6-10 servings (depending on using as a side or a topping for tacos/burritos)
Recipe Source: Lynn’s Kitchen Adventures
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