Skip the take out and make it at home
I'm a sucker when it comes to Chipotle, so learning how to make a comparable rice to theirs is a win-win.
Ingredients:
1 cup Arborio Rice
2 cups chicken stock
1 tbsp EVOO
3 tbsp butter
6 tbsp fresh squeezed lime juice
2 limes zested
1 cup cilantro, finely chopped
1 tsp salt and pepper
In a large skillet, warm olive oil over medium high and place rinsed rice into skillet allowing to slightly brown. Stir frequently and then pour chicken stock in bringing to a boil. Allow to boil over medium until liquid reduces by half and then turn down to low and cover. Rice will be come tender and fluffy in 10-12 minutes, but keep an eye on it to ensure the rice doesn't burn as it gets sticky. Once rice is ready, stir in butter, s&p, lime zest, lime juice and cilantro-thoroughly blend mixture into rice.
**Storage tip:
place cilantro stem side down in a glass filled 1/4 way with water. Place a zip lock bag over the leafy greens and store in fridge to optimize lifespan.
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