Ingredients:

  • 2 cups Long-Grain White Rice (Basmati or Jasmine), rinsed thoroughly
  • 3 cups Filtered Water
  • 1 teaspoon Fine Sea Salt (for cooking water)
  • 1 tablespoon Neutral Oil (e.g., Canola, optional)
  • 1 cup packed Fresh Cilantro, finely chopped (stems and leaves included)
  • 1/4 cup Fresh Lime Juice (about 2 large limes)
  • 1 teaspoon Chipotle in Adobo Sauce (sauce/puree only)
  • Additional Salt, to taste

Instructions:

  1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs completely clear. Finely chop the cilantro. Measure and set aside the lime juice and the chipotle adobo sauce.
  2. In a medium heavy-bottomed saucepan, combine the rinsed rice, water, 1 teaspoon of salt, and the optional oil. Bring the mixture to a rolling boil over medium-high heat.
  3. Immediately reduce the heat to the lowest setting possible. Place the lid on tightly and allow the rice to simmer undisturbed for exactly 18 minutes. Do not lift the lid during this time.
  4. After 18 minutes, remove the pot completely from the heat source (transfer to a cool burner), but leave the lid on. Allow the rice to rest for 10 full minutes. This completes the cooking process.
  5. Remove the lid. Using a large fork or wooden spoon, gently fluff the rice to separate the grains.
  6. Drizzle the fresh lime juice and the measured chipotle adobo sauce evenly over the warm, fluffed rice. Sprinkle the chopped fresh cilantro over the top.
  7. Gently fold the ingredients through the rice to ensure the smoky-lime flavor is distributed without crushing the grains. Taste and add a small pinch of additional salt or extra lime juice, if needed, before serving immediately.