This recipe is a great spin-off on your conventional (and let's face it, plain) side dish of rice at dinner. The brown rice provides a nutritious, fiber-packed alternative to white rice, and the cilantro and the lime gives this dish an extra dash of delicious Mexican flavor.

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
5 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.

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  • Transfer brown rice to a large bowl and cool slightly, 5 to 7 minutes.

  • Whisk lime juice, garlic, olive oil, and salt together in a bowl; stir into rice. Fold cilantro into rice mixture.

Nutrition Facts

359 calories; protein 7.3g 15% DV; carbohydrates 73.6g 24% DV; fat 3.8g 6% DV; cholesterolmg; sodium 453.9mg 18% DV. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2014
NOM NOM! I didn't measure the garlic, I just added a good spoonful--probably closer to a tbsp. This recipe is fabulous, but it makes a LOT...way more than 4 servings. Unless you are planning on eating nothing but rice for dinner this could easily feed 8 as a side or as a burrito filler instead of the stated four people. To give it extra zing, zest the lime and add that as well. Be careful though, as a little goes a long way. It was perfect with chicken enchiladas. This is going in my keeper box....it's just too bad that only 1/2 of my family likes cilantro and lime! Read More
(43)

Most helpful critical review

Rating: 1 stars
06/30/2016
I followed the recipe exactly and it tasted nothing like Chipoltle rice. It was sticky and gunky. Read More
(4)
91 Ratings
  • 5 star values: 67
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
08/01/2014
NOM NOM! I didn't measure the garlic, I just added a good spoonful--probably closer to a tbsp. This recipe is fabulous, but it makes a LOT...way more than 4 servings. Unless you are planning on eating nothing but rice for dinner this could easily feed 8 as a side or as a burrito filler instead of the stated four people. To give it extra zing, zest the lime and add that as well. Be careful though, as a little goes a long way. It was perfect with chicken enchiladas. This is going in my keeper box....it's just too bad that only 1/2 of my family likes cilantro and lime! Read More
(43)
Rating: 5 stars
01/22/2015
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. Read More
(21)
Rating: 5 stars
10/06/2015
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! Read More
(20)
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Rating: 4 stars
05/11/2015
this was a really good starting point.. i cut this in half which was perfect bc i had the boil in a bag brown rice that is 2 one cup servings.. i used 3 T bottled lemon juice for the lime (but i'm sure the lime would have been best) and instead of using minced garlic and sea salt i used a little less than 1 tsp of garlic salt.. left the olive oil and cilantro amounts the same.. ty for a good simple recipe Read More
(5)
Rating: 5 stars
01/02/2015
I used an additional lime to soak the cilantro best rice ever!! Read More
(4)
Rating: 4 stars
04/20/2015
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. This went great w/ our 'Lettuce Leaf Tacos' and 'Easy Refried Black Beans' both from this site. Thanks for sharing.:) Read More
(4)
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Rating: 5 stars
06/14/2016
Perfect as written. I will make it again and again! Read More
(4)
Rating: 1 stars
06/30/2016
I followed the recipe exactly and it tasted nothing like Chipoltle rice. It was sticky and gunky. Read More
(4)
Rating: 5 stars
02/10/2018
8.4.2017-Very easy and good recipe to make! Will definitely make again! As written I felt it needs more cilantro and lime but that's easy to adjust. I used Young Elephant's Brown Jasmine Rice and surprisingly had no problems with the rice being mushy! I followed the cooking directions on the back of the bag which was for every 1 cup rice use 1.5 cups water in a rice cooker. Several reviews complain about mushy rice so definitely refer to the mfr. recommended cooking method. Most long grain brown rice calls for 2 cups water p/1 cup rice which I've always had problems making on the stove. When using those such as Riceland brand I find Alton Brown's baked brown rice method yields fluffy brown rice every time. Try baking the rice first using his method continue with the rest of this recipe and you won't be disappointed. Thanks for sharing the recipe! UPDATE: 2.9.18-Had about 2.5 cups leftover baked brown rice made this recipe again using a tad more lime juice and about 2 tsp dried cilantro (1st time using this not bad but prefer fresh). Added a little chicken broth to reheat brown rice in oven to prevent it drying out. Stirred all to combine covered with foil bake at 350 F for 20 minutes. Recipe worked perfect for us tonight! Thanks again! Read More
(3)