Cilantro Lime Rice (Chipotle Copycat)


Autumn is turning 3 on Friday. I can’t deal!!!

In typical Mom style, I can’t handle that she is going to be 3 years old. It’s all gone by so quickly.


Autumn and I went to my mom’s house this past weekend to celebrate with her and my grandmother. My mom can’t make it to Autumn’s birthday part this upcoming weekend so we had a great time having a little party at her house. So sweet. Autumn had a blast playing around with all her new toys, especially her new fishing game and Doc McStuffins doll.

For her birthday party, we rented a bounce house for her and her friends to play around on. It has a slide, she is very excited. I am excited about the ice cream sundae bar. I bought the cutest little cups for them. ha!


In other non election, non-3 year old birthday party news, I have the most amazing rice recipe that will be perfect for all your Taco Tuesday dinners.

This is just like Chipotle’s Cilantro Lime Rice. I swear. It’s so good.

Funny story, I used to LOVE going to Chipotle but once I got pregnant I haven’t been easily been able to go in. When I was pregnant the (delicious) smell from the restaurant would make my stomach flip, which was a problem since I had to walk by it every time I went to my DR from my office, and with my high risk pregnancy, I went often. So I hold my breath still whenever I go since it still makes me feel icky, even though I love their barbacoa salads.

I’ve made this rice with basmati, jasmine, and regular long-grain rice. All are really good but I think that the basmati has the best result. I used long-grain rice when I photographed this recipe.


Anyway, I always make a double batch of rice when I make this rice. It goes so quickly in our house. We use it up with tacos, burritos, and in salads. I have also been known to eat it with breakfast with a fried egg.

This will be one of those side dishes that will be showing up at your house often. Everyone will just love it!


Cilantro Lime Rice (Chipotle Copycat)

Makes 4 servings


  • 2 cups water or vegetable broth
  • 1 cup basmati rice (long grain rice will work as well)
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1 Tablespoon canola oil (or any flavorless oil)
  • 1 Tablespoon finely chopped cilantro
  • 1 Tablespoon fresh lime juice
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon orange juice


  1. In a medium saucepan over high heat, bring the water/broth to a boil.
  2. Add the rice, bay leaf and salt. Stir to evenly coat the rice. Return to a boil.
  3. Once it is at full rolling boil, reduce to simmer and cover for 15 minutes. Remove from heat, leave covered for 5 minutes. All liquid should be absorbed at this point.
  4. Remove the bay leaf and fluff the rice with a fork.
  5. Add the oil, cilantro, and juices. Stir to combine.

Adapted from Slow Roasted Italian

Post contains affiliate links


About iamahoneybee

Mom to Autumn and Hunter, Wife to Price. Rabbit and Boston Terrier owner. Former Bostonian soaking up the Florida Sun. Home cook messing around with a little bit of this and a little bit of that. You'll find me most often with my phone in hand wearing my uniform of a Tunic with leggings rocking some Sperry's. A bit of prep mixed with bourbon and a foul mouth.
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