Make Chipotle-Style Rice With Coriander Stems

Even Australians have heard of the Chipotle range of restaurants in the US, but many of us have never experienced its distinctive flavours before. Now we can replicate the restaurant quality rice at home with this recipe for their coriander-lime rice.

Coriander gets a lot of love (and hate) but it’s the leaves that usually get all the attention. However, the stems have a ton of flavour, and they can be used to flavour marinades, stocks, salsas, and — my personal favourite—rice. Just add a half a cup of finely chopped stems to three cups of uncooked rice, along with a teaspoon of salt, a drizzle of olive oil, and a bay leaf, then cook however you usually would.

(If you don’t have a rice cooker, check out our stove-top guide to perfect rice.) Once the rice is done cooking, fluff with a fork, then toss with a quarter cup of fresh lime juice and a tablespoon of lemon juice. Taste, add a little more salt if needed, and use it to make your very own burrito bowl in the comfort of your kitchen.

(I’d recommend using sous vide carnitas or this kimchi pork shoulder, with plenty of grilled, pickled corn.)