Cilantro Lime Brown Rice is a versatile whole grain side dish. Enjoy it with beans, with chili ladled on top, chicken carnitas, in burritos, or stirred into black bean soup.
My boys love Chipotle Mexican Grill. It’s a restaurant chain that serves semi-fast Mexican food made largely with sustainable ingredients. They try to source antibiotic and hormone-free meats, organic and local produce, and dairy products without synthetic hormones.
More restaurants are trying to support the environment and serve cleaner food as people become more aware of the importance of food sources and quality.
Today’s recipe for Copycat Chipotle Cilantro Lime Brown Rice is a homemade version of Chipotle’s rice that’s served with their burritos and burrito bowls. Mildly seasoned with bay leaf, cilantro and lime juice, it is a versatile side dish that will go well with Caribbean Black Beans and Chicken Carnitas, chili, or stirred into Cuban Black Bean Soup.
MEAL PREP IDEA
This Cilantro Lime Brown Rice recipe is easy to double so you can use half for additional meals throughout the week.
I doubled this recipe and made re-heatable burrito bowls with Instant Pot Chicken Carnitas, Caribbean Black Beans, and pico de gallo for a delicious, healthy meal that my boys loved.
Cilantro Lime Brown Rice
Ingredients
- 2 cups long grain brown rice
- 3 1/2 cups water
- 1 teaspoon olive oil
- 1 bay leaf
- 1/2 teaspoon salt
- juice from 1 lime
- 6 tablespoons fresh cilantro chopped
Instructions
-
Rinse brown rice well and drain. Place in rice cooker along with water, olive oil, bay leaf and salt. Cook on brown rice setting. Before serving, sprinkle with lime juice and toss gently with cilantro.
This rice looks so festive! I’m always looking for a way to spice up rice and i know cilantro and limes are a great combo!
Thanks Layla – this is a great healthy side dish to have in the refrigerator – this makes quite a bit, so I use it throughout the week.
My husband loves the cilantro rice at Chipotle, thanks for sharing such an easy homemade brown rice version. It looks wonderful and sounds really tasty! Thanks again Jeanette, my husband will be so happy – pinning and can’t wait to try making this 🙂
Kelly – this is super easy and very versatile – we’ve been enjoying it with lots of different meals.
I haven’t been to chipotle in FOREVER though I do love their food. So glad I can make their rice at home now!
Joanne – my kids love Chipotle – they don’t get to go very often, but the burrito bowl is my oldest son’s favorite.
Hi Jeanette – love all your recipes! I learned a great tip on cooking brown rice on the stove. Toast the rice in a dry pot that you will cook it in. While you’re toasting the rice, put some water in your tea kettle to boil. After the rice is toasted and smelling nutty, add the corresponding amount of boiling water to the pot of rice, turn down to simmer and cover. Will be so fluffy and delish in about 20 minutes!
Great tip Shelley – I’ll have to try that!
Where and when do you use the bay leaf ?
Hi Seb, thanks for catching that – the bay leaf is added when the rice is cooked. I’ve fixed the recipe. Thank you!
That isn’t much water for the amount of rice you are using. Is that ratio correct?
Cyn – that was a typo – thanks for catching it. I’ve corrected the recipe. Thank you!
I don’t have a rice cooker. How do I adapt this for the stove top?
You can cook this on the stove. See my post on how to cook brown rice: https://jeanetteshealthyliving.com/2010/11/how-to-cook-brown-rice-vegetarian-fried.html
Jeanette!
I love this rice!!! I’m going to try this!! let’s hope this works in my Korean rice cooker?