My sister, Teresa, and I have the craziest obsession with Chipotle's burritos. We make a 40 minute drive to get burrito once a week. It may seem a little redic, until you taste their rice. So here is how you make it:
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 "streaming" 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. I just mixed every thing in the pot for the next step (some might think I mixing bowl would be easier).
Mix salt and lime juice together until salt is dissolved. I had to heat the juice in the microwave for 25 seconds to fully dissolve the salt.
Pour the lime mixture over the rice a little at a time. Taste as you go. Mine turned out a little too limey. Then fluff with a fork. Sprinkle in cilantro, and toss well to evenly coat with cilantro and the lime mixture.
I served the rice with the Recipe #84 - Blackened Fish Tacos.
Rating: 6
Time: 55 minutes
Serves: 4
Ingredients:
1 tablespoon oil (canola/vegetable)
2 tablespoon fresh cilantro, chopped fine
1 fresh lime
1/2 teaspoon salt
1 cup long grain white rice
2 cups water
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