Cilantro Lime Rice is the classic side dish that can go with nearly every dish. Fresh, bright, light and citrusy, it is filling but not heavy on your stomach—and it‘s easy to make as well.
Some side dishes aren’t always eye-catching—they might even look boring, but later you realize you simply can’t live without them. And cilantro lime rice is definitely second to none in my eyes. It not only goes well with most Tex-Mex inspired dishes like cilantro lime chicken, burrito bowls and chili—but I also find it pairs beautifully with many others—such as Hawaiian pineapple chicken or roasted chicken and vegetables.
Not to mention I’m Asian by ethnicity, so you already know I’d say Big Yes to any kind of rice dish—Rice Rice Baby! 😁
Cilantro Lime Rice
The origins of cilantro lime rice are difficult to pinpoint, many believe the dish likely originated in coastal Mexico. These regions are abundant in limes and cilantro, people naturally used the freshest and most common ingredients available at hand for everyday cooking.
Unlike many methods that involve simply adding water and cooking all the ingredients together, I prefer toasting the raw rice in oil until the grains become slightly translucent or yellowish before adding water or broth then simmering. This step makes the rice more fragrant and improves its texture—plus, the rice will be cooked quicker.
Then I add flavor base with garlic and onion powder as a cheat code instead of fresh garlic and onion. For a richer flavor, you can use chicken/vegetable broth instead of water when cooking the rice. After water/broth evaporates, don’t forget to keep the lid on and let the rice self-steam (continue cooking) for another 10 minutes. Believe me on this one—this “10 minutes”makes all the differences! The rice turns out fluffier!
Finally, mix in freshly chopped cilantro, lime zest, and freshly squeezed lime juice—that’s how we transform ordinary rice into something extraordinary.
Ingredients You Will Need
Ingredient List
This recipe is all all about freshness. Choose the freshest ingredients you can find at your local stores.
How To Make
Instruction
- Rinse the excess starch from your rice until the water runs clear, then drain it well before toasting in oil.
- Heat oil in a medium pot or saucepan over low heat (I use a 6 quart/7L pot—it allows you to toast the rice and mix in the cilantro easily, so don’t use a small one). Add the rice and stir constantly for 1–2 minutes until the grains turn translucent or yellowish.
- Add water or broth along with garlic powder, onion powder and salt. Stir until them well combined and bring it to boil.
- Put the lid on and turn the heat to low, and let it simmer for 13-14 minutes until the liquid disappears. Turn off the heat and keep the lid on set aside for 1o minutes.
- Meanwhile wash and dry fresh cilantro with paper towel then chop it finely. Zest and juice your fresh limes.
- Add lime zest, lime juice and fresh chopped cilantro in the cooked rice, and gently mix until well combined. Ready to serve!
Our Tips ⭐
- Use long-grain rice such as standard long-grain rice, basmati, or jasmine for the best result.
- Rinse the excess starch off the rice until the water runs clear. Less starchy = fluffier rice!
- Use a medium pot for this recipe, I use a 6 quart/7L pot—it allows you to toast the rice and mix in the cilantro easily. Although we only cook 1 and half cup of rice, don’t use a small one.
- Don’t forget to keep the lid on and let the rice self-steam (continue cooking) for another 10 minutes. Believe me on this one—this “10 minutes”makes all the differences! The rice turns out fluffier!
How To Serve
Here are some dishes you can serve cilantro lime rice with:
- Tacos– beef, chicken, or fish tacos.
- Cilantro Lime chicken
- Chili con carne
Try this recipe tonight and let the compliments roll in! 🍤❤️ Share your creations on the comment section with your photos! We’d love to see your delicious results!
Cilantro Lime Rice
Ingredients
- 2 tbsp olive oil
- 1½ cup long-grain rice
- 2½ cup water or broth
- ¾ tsp salt
- 2 tsp fresh lime zest
- 3 tbsp fresh lime juice
- ¾ cup fresh cilantro finely chopped
Instructions
- Rinse the excess starch from your rice until the water runs clear, then drain it well before toasting in oil.
- Heat oil in a medium pot or saucepan over low heat (I use a 6 quart/7L pot—it allows you to toast the rice and mix in the cilantro easily, so don’t use a small one). Add the rice and stir constantly for 1–2 minutes until the grains turn translucent or yellowish.
- Add water or broth along with garlic powder, onion powder and salt. Stir until them well combined and bring it to boil.
- Put the lid on and turn the heat to low, and let it simmer for 13-14 minutes until the liquid disappears. Turn off the heat and keep the lid on set aside for 1o minutes.
- Meanwhile wash and dry fresh cilantro with paper towel then chop it finely. Zest and juice your fresh limes.
- Add lime zest, lime juice and fresh chopped cilantro in the cooked rice, and gently mix until well combined. Ready to serve!
Notes
- Use long-grain rice such as standard long-grain rice, basmati, or jasmine for the best result.
- Rinse the excess starch off the rice until the water runs clear. Less starchy = fluffier rice!
- Use a medium pot for this recipe, I use a 6 quart/7L pot—it allows you to toast the rice and mix in the cilantro easily. Although we only cook 1 and half cup of rice, don’t use a small one.
- Don’t forget to keep the lid on and let the rice self-steam (continue cooking) for another 10 minutes. Believe me on this one—this “10 minutes”makes all the differences! The rice turns out fluffier!
