What type of rice does chipotle use

White Sweet Corn. White Rice. Bell Pepper. Wheat Flour. Cheese Culture. Tapioca Starch. Chipotle Chile. Sunflower Oil. Cultured Cream. Juniper Berries. Distilled Vinegar. Lemon Juice. Lime Juice. What is the Ratio of Water to Rice? The basic water to white rice ratio is 2 cups water to 1 cup rice.

Arizona Desert Flower Allstar. Good tasting recipe. I usually add my stuff to rice before I cook it so I wasn't sure about this method. It was great. I made my rice a bit drier so it would absorb the lime. I used white rice since I was short on time. Goes well with anything, especially Mexican and Thai.

Wonderful as is. My husband does not like brown rice, and he loved this. My kids did too! Since I first made this, I have made it several more times and my family never tires of it. I have been making my rice in a rice cooker, and I think the texture is even better than cooking it on the stove top. I don't know if it's really true, but my rice cooker changed my opinion of brown rice.

I love it now! I love going to Chipotle for this rice, and now I can make it any time at home. Love, love, love this recipe. One of my all time faves!

Rating: 4 stars. I used an additional lime to soak the cilantro best rice ever!! Christina Allstar. Simple and tasty! I mixed all the 'dressing' ingredients and cilantro a little before I cooked the rice and just mixed it all together when the rice was done.

Thanks for sharing. Christy Miller Cocklin. Perfect as written. I will make it again and again! Will definitely make again! As written I felt it needs more cilantro and lime but that's easy to adjust. From here, turn on the rice cooker and let it do its thing, For stovetop cooking, bring the mixture to a boil, reduce it to a simmer, and cover the pot until the rice has absorbed all the water, about 12 to 15 minutes.

You might be wondering why we didn't add all the oil during this step, and why we didn't add any salt and oil during this step. It is common to add these types of ingredients prior to cooking the rice, but we confirmed on Reddit that Chipotle adds them at the end. Employees have commented that oil is added "in increments, not just all off the top," and the salt is added "afterwards during the mixing process, not just to the water.

This is the hardest part of this recipe: Standing by while the rice rests. It doesn't seem like a crucial element, but it really makes all the difference, so conjure up all the patience you can and wait for at least 10 minutes before serving your Chipotle cilantro lime rice.

If you skip this step, you may end up with clumps of rice instead of singular grains. That's not a terrible thing, but it certainly won't have the same texture as Chipotle rice. You see, long-grain white rice is the type of rice that contains the most amylose, a starch in rice that doesn't thicken and gelatinize as it rests. Adding the oil and letting the rice sit, without stirring, gives those starches the opportunity to relax, resulting in fluffy, light grains that have the best possible texture.

This rest time also allows the rice molecules to absorb additional moisture as they continue to steam. Now that you've conjured up as much patience as possible to let the rice rest, it's time to finish it off. A Redditor that works at Chipotle recommends mixing in the salt a little at a time.

At Chipotle, they cook 30 cups of rice at a time, so they season with a teaspoon at a time. At home, you'll likely need less than one teaspoon total! We recommend adding half the salt, stirring gently, and tasting the rice.

If you think it needs a little more salt, add the remaining salt. This is also the time to mix in the finely chopped cilantro and citrus juice. Be sure to chop the cilantro as finely as possible with a sharp knife. The more finely it's chopped, the better it will integrate into the rice as you stir. When it comes to the citrus juice, Chipotle actually uses a product called " citrus juice ," but at home you'll make this by mixing together equal parts lime and lemon juice — a teaspoon of each gives the rice a bright flavor with an appealing tang, but feel free to adjust for your taste.

Freshly squeezed juice has the best flavor, so avoid the bottled products if possible. Now that the rice is complete, it's time to enjoy it. Our favorite way to eat Chipotle cilantro lime rice is to wrap it up into a burrito or make a tasty burrito bowl. These dishes are both super easy to put together at home, and for a fraction of the cost of take-out from Chipotle.

Start by making your favorite copycat Chipotle recipes , like their grilled chicken, barbacoa shredded beef, or tasty pork carnitas.

You can even make non-Chipotle items, like battered fish or grilled shrimp. If you're going for a vegetarian bowl, make a batch of beans either by opening a store-bought can or soaking and cooking dried beans and cook up some fajita vegetables.

From there, it's all about the toppings. Cheese, sour cream, pico de gallo, and guacamole are all classic, but feel free to think outside the box. Try topping your rice with vegetables like charred corn or sauteed zucchini, and get playful with the sauces. Infusing a store-bought dressing like ranch with chipotle peppers is an easy way to add an extraordinary amount of flavor to your rice bowl, but you can also make a variety of traditional salsas, from roasted tomatillo, to mango or pineapple.

The possibilities are endless! All in all, we were pretty darn close. The texture of the rice was spot-on. Between rinsing the rice and letting it steam for 10 minutes after cooking it, our grains were fluffy, light, and didn't stick together.

It worked well when wrapped up in a tortilla to make a burrito, and it was equally effective sans tortilla in a burrito bowl. Nailing the texture was a big win, so we were pretty stoked to see this turned out the way we wanted it to.

When it came to flavor, we were slightly off. Our rice had the right amount of herbaceous flavor from the cilantro, and the rice bran oil added the perfect level of flavor and mouthfeel. Just under a teaspoon of salt seemed to be the right amount to make our rice flavorful but not too salty.