Cook Chipotle Rice With Cilantro Stalks
I haven’t been to Chipotle since the Great Keso Debuff in 2017 – cheese grief takes the longest to heal – but I still have a soft spot for their cilantro and lime rice. Fortunately, it is not very difficult to reproduce at home and can be made from cilantro stalks .
This is part of the Lifehacker Eating Trash With Claire series in which Claire Lower convinces you to turn your kitchen waste into something edible and tasty.
Cilantro generates a lot of love (and hate), but usually the leaves get all the attention. However, the stems have a subtle aroma and can be used to flavor marinades, broths, salsa and – my personal favorite – rice. Just add half a cup of finely chopped stalks to three cups of raw rice, plus a teaspoon of salt, some olive oil, and bay leaf, and then cook as usual. (If you don’t have a rice cooker, check out our guide to making perfect rice .) When the rice is done, beat it with a fork, then combine with a quarter cup of fresh lime juice and a tablespoon of lemon. juice. Try it, add a little salt if necessary, and use it to make your burrito bowl from the comfort of your kitchen. (I would recommend using sous vide carnitas or this kimchi pork shoulder with plenty of grilled pickled corn .)