This. Is. My. Favorite. Chipotle. Dish. Or is it a condiment? Or a topping? Whatever. It’s my fave. I once made a (very horrendous) knock-off using dried cilantro, minute rice, and Minute Maid limeade (there were no limes in the house…nor even Real Lime juice). Needless to say, it was not an acceptable substitute.
The copycat by The Slow Roasted Italian, on the other hand, more than makes up for the shortcomings of my epic fail of an attempt. And of the recipes that I made tonight (all four of them), this is THE ONLY ONE that I followed exactly…well, almost. Has anyone seen my big Sam’s Club-purchased bottle of bay leaves? They seem to have disappeared. But other than that, I followed the recipe exactly.
Well, except that I was too lazy to track down the canola oil and used olive oil instead.
Grrr. Eventually, I will follow a recipe exactly.
Chipotle-Inspired Cilantro Lime Rice
1 cup jasmine rice (from Crowley, Louisiana)
2 cups water
1 teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon orange juice (fresh squeezed)
2 teaspoons fresh lemon juice
1 tablespoon finely chopped cilantro
In a 1-quart saucepan (with a tight fitting lid), bring water to a boil. Add salt and rice. Stir. Return to boil. Reduce heat to a simmer (just above the lowest setting), cover, and simmer 15 minutes. Remove from heat. Leave covered for five minutes. Fluff rice with fork. Add oil and juices. Stir to combine (into a larger bowl). Add cilantro right before serving.
Muffin loved this recipe. It was so Muffin Approved!