It was certainly a joy for me when my children started to outgrow the phase when they needed to have all of their foods eaten separately – each meal deconstructed so that no sauces could touch the pastas or sandwiches combined. We are by no means out of the woods (goodness no…), but every time a child eats a sandwich that’s actually put together like a sandwich, my heart smiles.
Taco night has done this for my son. He is slowly getting more adventurous with his fillings, and he always has his standards. But rice needs to be there. Try out this Chipotle copycat recipe for cilantro-lime rice for your next burrito venture! It’s awesome, and having the rice bake in the oven was surprisingly handy as it left one more thing off of the stovetop to worry about.
What you need:
- 4 c. boiling water
- 2 c. long-grain jasmine rice
- 1/2 t. salt
- 2 T. chopped fresh cilantro
- 2 T. fresh lime juice
- 1 T. fresh lemon juice
- medium saucepan
- 9 x 13 casserole
- fine mesh strainer
- aluminum foil
- knife and cutting board
Time: 10 minutes prep, 20 minutes baking
Serves: Makes a large 9 x 13 dish full of rice
Multiplying the recipe: You would need to mix each in its own 9 x 13 dish, but they could bake together. Rotate the pans halfway through baking time.
Preheat oven to 425F. Spray 9 x 13 casserole dish with oil. Put 4 cups of water in a medium saucepan to boil. Meanwhile, rinse the 2 cups of rice in a fine mesh strainer to remove excess starch from the rice (this will help prevent it from being so sticky after it is cooked). Put the rice in an even layer in the casserole dish. Sprinkle the salt over the rice. Pour the boiling water over the rice and immediately cover with the aluminum foil. Bake for 20 minutes.
Freshly squeeze the lime and lemon for 2 T. lime juice and 1 T lemon juice (making sure there are no seeds). Finely chop the cilantro. When the rice finishes baking, uncover it and fluff it with a fork. Add in the citrus juices and stir in the cilantro. Serve as a side of as a filling for burritos.