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How to make low carb rice

How To Make Chipotle Rice Low Carb

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It can quickly feel like I run out of things I can eat while on a low-carb cycle. I love cauliflower rice, especially this chili sesame cauliflower rice, but eating the same thing can get boring. So when I found that studies were proving there was a way to make rice low-carb, I was all in. So then I had to figure out how to make chipotle rice low carb.

how to make chipotle rice low carb

What makes this rice recipe low-carb?

The key, according to studies, is two-fold:

  1. Coconut oil.
  2. Cool the rice in the fridge for 12 hours.


These two strategies change the composition of the rice. As noted in an article by ACS, coconut oil and rice cooling in the fridge crystallizes the starch and converts it from digestible to resistant starch.

Resistant starch doesn’t spike blood glucose levels compared to digestible starches. Coach and TikTok creator Jason Wittrock goes by the bloodsugarking tests his blood sugar two hours after consuming a specific food. For example, he tested his blood sugar two hours after eating cooled white rice, and he found that cooled rice had a low impact on his blood sugar level compared to freshly cooked white rice. 

How To Make Chipotle Rice Low-Carb

Let’s start by using the 1:1 ratio – for every one cup of rice, cook it in one cup of water. Next, add salt and coconut oil, cook, let cool and then place in the refrigerator for at least 12 hours. Here’s a full breakdown of an easy how-to basmati rice recipe.

You can reheat the rice so you’re not eating hard, cold rice. Try not to overdo it. Then fold in all the classic Chipotle rice ingredients: Cilantro and Lemon Juice. 

how to make chipotle rice low carb

How To Make Chipotle Rice Low-Carb

Print Recipe
Delicious low-glycemic rice.
Course Lunch, Main Course
Cuisine Mexican
Keyword Dinner, low-carb, Low-Glycemic, Lunch
Prep Time 12 hrs 10 mins
Cook Time 15 mins
Servings 6 people
Calories 265


  • 1 Pot
  • 1 Mesh Strainer
  • 1 Wooden Spoon
  • 1 Chef's Knife
  • 1 Cutting Board


  • 2 Cup Organic White Rice
  • 2 Cup Filtered Water
  • 2 tbsp Coconut oil
  • 1 tsp Salt
  • 1 oz Cilantro
  • ½ whole Lemon


  • Step One
    Rinse the rice in a fine-mesh strainer. Make sure to rinse long enough to make sure the water comes out clear-less cloudy white.
  • Step Two
    Add the rice to the pot, add all the ingredients, and stir. Bonus, bonus my mom would always add 2-3 scallions (rinse and slice before adding) to the rice. This gives the rice an incredible flavor.
  • Step Three
    Cook at medium heat and cover - cook for 10 minutes or until the water is almost all evaporated then reduce to really low heat - make sure to keep covered.
    If you have an imperfect pot that leaks out a lot of the vapor, here's the trick, take aluminum paper (enough to cover the pan) and place the cover over the aluminum to trap the vapor.
  • Step Four
    After reducing to low heat, continue cooking for 5 minutes, and tada! You have freshly cooked rice. Yum. Transfer the rice to a bowl, if desired, and let cool before placing it in the fridge for at least 12 hours.
  • Step Five
    When ready, rinse and remove the stems from the cilantro and chop-juice half a lemon and set aside.
  • Step Six
    Fold in the chopped cilantro and lemon juice. Serve and enjoy!


This recipe does not change the carbohydrate calculation, it changes the starch structure and glucose response. 

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