CHIPOTLE COPYCAT RICE
2 cups basmati rice (white or brown)
3 cups water
1 bay leaf
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1/2 teaspoon salt, plus more to taste
1 teaspoon olive oil
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup chopped fresh cilantro
Using a strainer, rinse the rice under cold, running water.
Boil water in a medium saucepan. Add the rice, bay leaf, and salt. Stir once, cover, and reduce heat to low. Let simmer for about 18 minutes for white rice and about 50 minutes for brown rice, until all of the water is absorbed.
Remove the pot from the heat and let steam, covered, for 5 minutes.
Uncover, remove the bay leaf, and fluff rice with a fork. Stir in the olive oil, citrus juices and cilantro. Add more salt to taste if needed, and serve. Makes about 5 cups cooked rice.