Chipotle Basmati Rice - Can't Have Burritos Without It

So with the Barbacoa Beef recipe in hand, I went in search of a recipe for the Chipotle Rice recipe. I knew that they had to use a particular type of rice since it had a different texture than I made at home. I knew that there was also some cilantro and lime. What else, I just wasn't sure.

But then I found this recipe. Score! So I gathered all the ingredients (including getting some basmati rice from the local grocery) and got ready to make this necessary (and tasty) ingredient in a good burrito.

The only problem was the fact that it didn't outline when to add the cilantro to the recipe. I added it after the rice was cooked with some additional salt and lime juice.

See my edits/changes to the recipe in italics.

Chipotle's Basmati Rice Recipe
The source of this recipe is attributed to Chipolte's Executive Chef (and CEO), Steve Ellis

Ingredients
1 teaspoon vegetable oil or butter (I used unsalted butter)
2 tsp. fresh cilantro (I used about 1 tsp. dehydrated cilantro)
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime (1 tsp. added to the butter plus extra to sprinkle on the cooked rice)

Directions
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.

Add rice and lime juice, stir for 1 minute.

Add water and salt, bring to a full rolling boil.

At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.

Fluff rice with a fork.

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