Chipotle's Cilantro Lime Rice

Recipe #2: Chipotle's Cilantro Lime Rice (Tweaked Version) Submitted by Ramya Maddela

1 tbsp oil (canola/vegetable)
2 tsp fresh cilantro, chopped fine
1 fresh key lime (or ½ regular lime)
½ tsp salt (kosher or sea salt)
1 cup long grain white rice (or basmati, if you can bear the funky smell)
2 cups water

Sautee the rice in oil until almost translucent (as if you are making a risotto).

Add water, bring to a boil.

As soon as the water begins to boil, turn the heat down low.

Simmer, covered for 15-20 minutes, or until all water is absorbed.

Turn off heat. DON'T PEEK. LEAVE IT COVERED for 30 minutes (this is the "steaming" part.... Chipotle steams rice every hour). This is what makes the rice fluffy. You won’t be happy with yourself if you don’t do this. Be patient. Good things come to those who wait.

Remove lid, let some of the steam out. It may be helpful to transfer rice into a mixing bowl for the next step.

Mix salt and juice of key lime together until salt is dissolved.

Pour it over rice, fluff with a fork.

Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture.

Ingredients

• 1 cup long grain white rice

• 1 tablespoon vegetable oil

• 1 1/2 cups chicken broth

• 1/2 onion, finely chopped

• 1/2 green bell pepper, finely chopped

• 1 fresh jalapeno pepper, chopped

• 1 tomato, seeded and chopped

• 1 cube chicken bouillon

• salt and pepper to taste

• 1/2 teaspoon ground cumin

• 1/2 cup chopped fresh cilantro

• 1 clove garlic, halved

Directions

1.                       In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.