Cilantro Lime Rice (Chipotle-Style)

Steps

1. Rinse 1 1/2 cup long-grain white rice under cold water until the water runs mostly clear, then drain well. This is what keeps the grains separate instead of sticky.
2. In a saucepan over medium heat, warm 1 tbsp neutral oil (rice bran or vegetable) and stir in the drained rice for about a minute. Add 3 cup water and 2 bay leaves, then bring to a boil.
3. Cover, reduce to low, and simmer until the water is absorbed. Do not lift the lid.
4. Remove from heat and let the rice sit covered so it finishes steaming.
5. Discard the bay leaves. Fluff with a fork, then fold in 2 tbsp fresh lime juice, 1 tbsp fresh lemon juice, 1/3 cup fresh cilantro, finely chopped, and 1 tsp kosher salt. Taste and add more lime or salt as needed.

Notes The lemon juice is the part most copycats skip — it rounds out the sharpness of the lime. Add the citrus and cilantro only after the rice has rested, since heat dulls both. For brown rice, use 2 cups water per cup of rice and simmer 45 minutes.