Perfect Cilantro Lime Rice
Learn how to make my favorite cilantro lime rice recipe. The rice is super fluffy, fresh, and so delicious. Once you make this easy recipe, you’ll want to make it again and again. If you love Chipotle’s cilantro lime rice, you will love this easy copycat recipe. I say copycat, but it tastes even better than what you get at Chipotle. High praise, I know, but trust me. Serve this with beans, burritos, and your favorite Mexican dishes, or make a rice bowl! For more rice recipes like this one, see our Mexican rice (aka Spanish rice) and this yellow saffron rice! Key Ingredients Rice: I use long-grain white rice for this recipe. You can also use long-grain Jasmine or Basmati rice, which are more fragrant (in the best way). Brown rice works with our recipe, but the method for cooking your rice will differ. I have included tips below the recipe to help you out. Onion and garlic: I cook chopped onion and garlic with a bit of oil and the rice, adding lots of extra flavor. Water or broth: I use water in the recipe video, but for more flavor, use a light broth (veggie broth or chicken broth are both excellent). Lime: Fresh lime is best for this cilantro lime rice. After it’s cooked, stir fresh lime juice into the rice. Cilantro: I love cilantro and add quite a bit to my rice. For this recipe, I chop the leaves and tender stems (leaving the hardier stems for stock). If you don’t love cilantro as much as me, leave it out and make plain lime rice (it’s still delightful). By the way, if you have extra cilantro be sure to try our creamy cilantro lime dressing. Rice: I use long-grain white rice for this recipe. You can also use long-grain Jasmine or Basmati rice, which are more fragrant (in the best way). Brown rice works with our recipe, but the method for cooking your rice will differ. I have included tips below the recipe to help you out. Onion and garlic: I cook chopped onion and garlic with a bit of oil and the rice, adding lots of extra flavor. Water or broth: I use water in the recipe video, but for more flavor, use a light broth (veggie broth or chicken broth are both excellent). Lime: Fresh lime is best for this cilantro lime rice. After it’s cooked, stir fresh lime juice into the rice. Cilantro: I love cilantro and add quite a bit to my rice. For this recipe, I chop the leaves and tender stems (leaving the hardier stems for stock). If you don’t love cilantro as much as me, leave it out and make plain lime rice (it’s still delightful). By the way, if you have extra cilantro be sure to try our creamy cilantro lime dressing. Find the full recipe with measurements below. How to Make the Best Cilantro Lime Rice Making cilantro lime rice at home is easy and tastes better than what you get at Chipotle. It’s more fluffy, flavorful, and fresh. Tip 1: Rinse your rice. Rinsing the rice removes extra starch, making our cooked rice super light and fluffy! You want to rinse your rice for this recipe (my best tip for cooking perfect rice). I toss my rice into a fine-mesh strainer and place it under cool running water, moving the rice around with my fingers until the water runs clear. Tip 2: Toast your rice. After rinsing, add the rice and chopped onion to a pot with some oil or butter and cook, moving them around so they toast evenly (this adds so much flavor). Add minced garlic, and then pour in your cooking liquid, which can be water or broth. Tip 3: Keep your rice covered to make it extra fluffy! I cook the rice with a lid over low heat for about 15 minutes. Then, I remove the pan from the heat and leave it covered for another 10 minutes. This resting time gives the rice a chance to steam, which makes it perfectly cooked and fluffy. (This is the same method we use when cooking Mexican rice and coconut rice.) Tip 4: Add cilantro and lime last. When it’s ready, uncover the rice and use a fork to fluff it (be gentle). Stir in fresh lime juice and lots of chopped cilantro. Then enjoy! What to Serve with Cilantro Lime Rice I love this easy rice recipe and eat it with just about everything. Our family loves this with homemade refried beans or these incredible black beans. It’s always on the table when we make fajitas, enchiladas, and carnitas. I add cilantro lime rice to my burritos. I especially love these spicy cauliflower burritos. It’s also excellent for rice bowls, and I love it with our cilantro lime garlic butter shrimp! And remember the guacamole and salsas! I love this fresh pico de gallo, corn and black bean salsa, and this roasted tomatillo salsa. Perfect Cilantro Lime Rice PREP 10 mins COOK 25 mins TOTAL 35 mins PREP 10 mins COOK 25 mins TOTAL 35 mins How to make the best cilantro lime rice that tastes even better than your favorite restaurants! Substituting stock or broth for the water adds additional flavor. We love using chicken or vegetable broth. If you use stock, add salt to taste since the stock may already have some salt added. Makes 5 cups rice Watch Us Make the Recipe You Will Need 1 ½ cups (280g) long-grain white rice 1 tablespoon olive oil or butter, plus more for serving 1/2 cup (70g) finely chopped onion (1 small) 2 teaspoons minced garlic (2 cloves) 2 ¼ cups (530ml) water, vegetable broth, or chicken broth 1/4 teaspoon fine sea salt, see notes 3 tablespoons fresh lime juice 1 cup (30g) roughly chopped fresh cilantro leaves and tender stems Directions 1Place rice into a fine mesh strainer and rinse with cold water, moving the rice around with your fingers until the water runs clear. Drain well and set aside. This removes excess starch and helps the rice cook up fluffy and light. 2Heat a medium saucepan with a tight-fitting lid over medium heat. Add the oil or butter. When hot, add the rinsed rice and onion. Cook, stirring often, until the rice turns from translucent to a brighter white and the onion is soft, about 3 to 4 minutes. 3Add the garlic and cook, stirring it around the pan until fragrant but not browned, about 30 seconds. 4Pour in the warm water or stock and stir, knocking any grains of rice stuck to the pan’s sides. Season with salt, bring to a boil, and then reduce the heat to the lowest setting and cover with a lid. Cook, covered, for 15 minutes. 5Remove the pan from the heat and leave alone (still covered) for 10 minutes. 6Uncover and test a grain of rice. If the rice is still a little hard, put the lid back on and cook over low heat for another 5 minutes. If the rice looks too dry, scatter a tablespoon or two of extra water over it before placing it back on the heat. 7When the rice is done, scatter the lime juice and cilantro on top. Use a fork to gently fluff the rice and incorporate the lime juice and cilantro. Serve. 1Place rice into a fine mesh strainer and rinse with cold water, moving the rice around with your fingers until the water runs clear. Drain well and set aside. This removes excess starch and helps the rice cook up fluffy and light. 2Heat a medium saucepan with a tight-fitting lid over medium heat. Add the oil or butter. When hot, add the rinsed rice and onion. Cook, stirring often, until the rice turns from translucent to a brighter white and the onion is soft, about 3 to 4 minutes. 3Add the garlic and cook, stirring it around the pan until fragrant but not browned, about 30 seconds. 4Pour in the warm water or stock and stir, knocking any grains of rice stuck to the pan’s sides. Season with salt, bring to a boil, and then reduce the heat to the lowest setting and cover with a lid. Cook, covered, for 15 minutes. 5Remove the pan from the heat and leave alone (still covered) for 10 minutes. 6Uncover and test a grain of rice. If the rice is still a little hard, put the lid back on and cook over low heat for another 5 minutes. If the rice looks too dry, scatter a tablespoon or two of extra water over it before placing it back on the heat. 7When the rice is done, scatter the lime juice and cilantro on top. Use a fork to gently fluff the rice and incorporate the lime juice and cilantro. Serve. Adam and Joanne's Tips Storing: Leftover cilantro lime rice lasts in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months (thaw overnight in the refrigerator). Reheating: Reheat in the microwave or over low heat in a pan with water or broth, stirring until warm. For fresh flavor, stir in extra lime juice and chopped cilantro just before serving. Brown rice: Forget the package directions and cook brown rice like you would pasta. Fill a large pot with lightly salted water, add the brown rice, and then let it cook, uncovered, at a simmer for 30 minutes. Drain and add it back to the pot off the heat with a lid covering it so it steams for an additional 10 minutes (this method is from Saveur, making perfect brown rice.) From there, stir in sautéed onion, garlic, fresh lime juice, and cilantro. Salt: If you plan to use stock, you may not need to add salt. Taste the stock before adding to the rice to determine if you need to add a pinch or two of additional salt. Cilantro substitute: If you are not a fan of cilantro, substitute it with chopped fresh parsley or leave it out. The nutrition facts provided below are estimates. Storing: Leftover cilantro lime rice lasts in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months (thaw overnight in the refrigerator). Reheating: Reheat in the microwave or over low heat in a pan with water or broth, stirring until warm. For fresh flavor, stir in extra lime juice and chopped cilantro just before serving. Brown rice: Forget the package directions and cook brown rice like you would pasta. Fill a large pot with lightly salted water, add the brown rice, and then let it cook, uncovered, at a simmer for 30 minutes. Drain and add it back to the pot off the heat with a lid covering it so it steams for an additional 10 minutes (this method is from Saveur, making perfect brown rice.) From there, stir in sautéed onion, garlic, fresh lime juice, and cilantro. Salt: If you plan to use stock, you may not need to add salt. Taste the stock before adding to the rice to determine if you need to add a pinch or two of additional salt. Cilantro substitute: If you are not a fan of cilantro, substitute it with chopped fresh parsley or leave it out. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size About 1/2 cup / Calories 119 / Total Fat 1.6g / Saturated Fat 0.3g / Cholesterol 0mg / Sodium 60.8mg / Carbohydrate 23.6mg / Dietary Fiber 0.6g / Total Sugars 0.5g / Protein 2.2g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us