Make Chipotle Copycat Cilantro Lemon Rice using my easy recipe using just 5 ingredients. Serve it with your Asian and Mexican style meals (vegan, gluten-free).

About Cilantro Lemon Rice

Make Chipotle Copycat Cilantro Lemon Rice at home using 5 simple ingredients.

This one-pot rice dish is packed with fresh herbs and zesty flavor and it can be served as a side dish with your Asian or Mexican meals.

This chipotle lemon rice recipe is vegan and gluten-free; you can easily double or triple the recipe.

Here are some more easy rice recipes that you can try for your everyday meals

• Persian Saffron Rice
• Garlic Butter Shrimp Rice
• Chinese Mushroom Fried Rice
• South Indian Lemon Rice
• Indian Turmeric Rice
• Jeera Rice

Ingredients

Rice – I like to use long-grain basmati rice to make this recipe. You can use any white rice that is easily accessible.

Brown rice, couscous, and quinoa also work great in this recipe. The grain-to-liquid ratio and time of cooking will differ, though.

Vegetable Stock – Vegetable stock gives this rice dish an extra flavor and taste. You can also use chicken or beef stock.

Cilantro – Fresh cilantro leaves give a nice herby taste to this rice dish.

Other Ingredients – You will also need light olive oil, garlic, and freshly squeezed lemon juice.

You can also add a little lemon zest, which adds freshness to this simple yet delicious recipe.

How To Make Cilantro Lemon Rice

In A Pan Over Stovetop

Rinse 1 cup of basmati rice with water 2-3 times until the water runs clear.

Soak it in 3-4 cups of water for 15-20 minutes.

Heat 1 tablespoon light olive in a medium-sized pot over medium-high heat.

When the oil is hot, add 2 teaspoon chopped garlic and fry until it turns lightly brown (1-2 minutes), stirring frequently.

Drain the rice and add it to the pot.

Add 1 and ½ cups of vegetable stock and 2 teaspoon of freshly squeezed lemon juice and stir gently.

Reduce the heat to low.

Close the lid of the pot with a tight-fitting lid. Cook undisturbed until all the liquid is absorbed and the rice is tender (20-25 minutes).

Open the lid and add 3 tablespoon of chopped cilantro to the pan. Fluff the rice gently with 2 forks to mix it throughout the rice. Serve hot.

In An Instant Pot

You can also make cilantro and lemon rice in an instant pot. The thing to note here is the rice-to-water ratio. When you make white rice in the instant pot, the ratio is 1:1. So keep that in mind to get perfectly fluffy rice.

Rinse the rice and soak it in water for 15-20 minutes. Drain the rice and add it to the instant pot with oil, garlic,1 cup of vegetable stock, and lemon juice.

Close the lid of the pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 5 minutes at high pressure.

Once the timer goes off, let the pressure release naturally for 10 minutes. Then, release the remaining pressure and open the lid of the pot.

Add chopped cilantro and fluff the rice using a fork until the cilantro is mixed through. Serve.

Frequently Asked Questions

Serving Suggestions

Cilantro lemon rice is so flavorful that you can have it alone. Believe me, the aroma of this rice is so tempting to gobble it up, but it can be used to make other recipes, too.

Use it as a base for a delicious burrito bowl. Top it with grilled chicken, beef or shrimp, black beans, salsa, avocado, and a dollop of sour cream or Greek yogurt.

Fill your tacos with cilantro lemon rice and your choice of protein, such as grilled steak, shrimp, or grilled vegetables. Add some fresh salsa, guacamole, and a squeeze of lime juice.

Layer the rice in a casserole dish with seasoned ground beef or shredded chicken, black beans, corn, and cheese. Bake until the cheese is melted and bubbly. Serve this Tex-Mex casserole with a side of salsa and sour cream.

Prepare bell peppers by removing the seeds and stuffing them with cilantro and lemon rice, cooked ground meat (beef, chicken, or turkey), black beans, corn, and cheese. Bake until the peppers are tender and the filling is heated through.

Create a nourishing Buddha bowl with this cilantro-flavored rice as the base. Add roasted vegetables like sweet potatoes, broccoli, cauliflower, some sautéed greens, avocado slices, and a sprinkle of sesame seeds. Drizzle with a tangy dressing.

Skewer marinated shrimp or chicken and grill them to perfection. Serve them over cilantro and lemon rice bed and garnish with fresh cilantro and lime wedges.

Mix the rice with diced tomatoes, cucumbers, black beans, corn, and chopped cilantro. Toss with a lime vinaigrette and serve it as a refreshing salad.

Storage Suggestions

Leftover lemon cilantro rice can be stored in an airtight container in the refrigerator for 2 to 3 days.

Reheat it in a microwave or a pan over the stovetop.

You can freeze this rice for about 3 months in a ziplock freezer bag or freezer-safe container. Thaw, reheat, and serve.

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