My husband and I love Chiptole restaurant but we don't go there very often. The only one in town is right in the middle of campus town at the University of Illinois, where parking can be a little difficult, and trying to get anywhere with a double stroller is nearly impossible. (Although it is fun to see all the students stare at us with our big stroller! I wonder what they will think when I have 3 children in tow!) Every once in a while because I love it so much we will venture on to campus and are rewarded with tons of wonderful restaurants.
This rice is amazing. We LOVE it and it really does taste just like Chiptole's. Even if you are not a big lime person I would highly recommend this rice. I made it to go with the Hawaiian Chicken I saw at Macaroni & Cheesecake, which is where I got this copycat recipe as well (thanks Stephanie!)
Ingredients:
1 cup extra long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
4 tsp vegetable oil, divided
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
4 tsp vegetable oil, divided
Directions:
1. In a small pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates.
2. When the water just skims the top of the rice, reduce to low and cover about 15 minutes.
3. Shut off flame and keep covered an additional 5 minutes.
4. Add the chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
Oh this sounds like a great side dish for a weekend bbq, thanks for sharing.
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