Cilantro Lime Rice
This post may contain affiliate links. Read my full disclosure policy. Love Chipotle’s famous cilantro lime rice? Make it in your own kitchen with this easy recipe—it’s just as tasty, if not better! Inspired by the popular rice served at Chipotle, this cilantro lime rice is not just for burritos and burrito bowls. It’s a delicious side dish that pairs well with chicken, fish, pork, or beef—and it complements any number of cuisines, from Mexican to Asian to Indian. The recipe features basmati rice, known for its long, slender grains and fluffy texture, prepared using the pilaf technique. This involves “toasting” the rice in oil along with sautéed onions and garlic before adding the liquid. It’s a quick extra step that infuses the rice with a rich, nutty flavor. This cilantro lime rice goes well with tequila lime chicken, grilled jerk chicken, blackened tilapia, beef enchiladas, or butter chicken, to name just a few options. “I have searched long and hard for a Chipotle rice recipe and this by far is the absolute best. My kids are so excited!” What You’ll Need To Make Cilantro Lime Rice Vegetable oil: For sautéing the onion and garlic. It has a neutral flavor, so it lets the other ingredients shine. Onion and garlic: These are the flavor builders—they give the rice a savory base that makes everything taste better. Basmati rice: Light, fluffy, and naturally aromatic. Extra-long grain works best if you want that classic, separate-grain texture. Lime: Adds brightness and zing—it’s what gives the rice that fresh, tangy kick. Butter: A little goes a long way in adding richness and helping the rice stay fluffy, not clumpy. Cilantro: Brings freshness and that unmistakable flavor that ties the whole dish together. If you’re not a fan, feel free to skip it or swap in parsley. Jump to the printable recipe for precise measurements Vegetable oil: For sautéing the onion and garlic. It has a neutral flavor, so it lets the other ingredients shine. Onion and garlic: These are the flavor builders—they give the rice a savory base that makes everything taste better. Basmati rice: Light, fluffy, and naturally aromatic. Extra-long grain works best if you want that classic, separate-grain texture. Lime: Adds brightness and zing—it’s what gives the rice that fresh, tangy kick. Butter: A little goes a long way in adding richness and helping the rice stay fluffy, not clumpy. Cilantro: Brings freshness and that unmistakable flavor that ties the whole dish together. If you’re not a fan, feel free to skip it or swap in parsley. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Cook the onion. Cook the onion. Heat the oil in a medium saucepan over medium-low. Add the onion and cook, stirring often, until it’s soft and translucent, about 5 minutes. Be sure not to let it brown, and don’t rush this step—it builds a flavorful base for the whole dish. Step 2: Add the garlic and rice. Sauté for 2 to 3 minutes, until toasty and fragrant—this adds flavor and helps keep the grains separate as they cook. Step 3: Add liquid and seasoning. Add 2½ cups water, along with the salt and pepper and bring to a boil. Step 4: Simmer. Reduce the heat to low, cover, and cook for 10 to 15 minutes, until the rice is tender and the water is absorbed. Taste a grain—if it’s still a bit firm, add a few tablespoons of water and cook for a few minutes more. Step 5: Finish. Off the heat, add the lime juice, butter, and cilantro. Fluff the rice with a fork, mixing gently to combine. Taste and adjust the seasoning, if needed, then serve. Leftovers will keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. You May Also Like RecipeComments (60)Add Comment Recipe Comments (60) Add Comment Ingredients 2 tablespoons vegetable oil ⅓ cup minced yellow onion, from 1 small onion 1 clove garlic, minced 1½ cups basmati rice 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon lime juice, from 1 lime 1 tablespoon unsalted butter ¼ cup finely chopped fresh cilantro 2 tablespoons vegetable oil ⅓ cup minced yellow onion, from 1 small onion 1 clove garlic, minced 1½ cups basmati rice 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon lime juice, from 1 lime 1 tablespoon unsalted butter ¼ cup finely chopped fresh cilantro Instructions In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; lower the heat if necessary. Add the garlic and rice and sauté for 2 to 3 minutes, until toasty and fragrant. Add 2½ cups water, along with the salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, until the rice is tender and the water is absorbed. Taste the rice; if it is still a bit firm, add a few more tablespoons of water and cook a few minutes more. Off the heat, add the lime juice, butter, and cilantro; then mix and fluff the rice with a fork. Taste and adjust the seasoning if necessary. Make-Ahead/Freezing Instructions: The rice can be made up to 4 days ahead of time or frozen for up to 3 months. Simply prepare the rice as instructed and let it cool to room temperature before storing it in an airtight container. When you're ready to serve, thaw overnight if necessary and reheat in the microwave. If necessary, you can add a splash of water to help loosen it up and bring back its freshness. In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; lower the heat if necessary. Add the garlic and rice and sauté for 2 to 3 minutes, until toasty and fragrant. Add 2½ cups water, along with the salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, until the rice is tender and the water is absorbed. Taste the rice; if it is still a bit firm, add a few more tablespoons of water and cook a few minutes more. Off the heat, add the lime juice, butter, and cilantro; then mix and fluff the rice with a fork. Taste and adjust the seasoning if necessary. Make-Ahead/Freezing Instructions: The rice can be made up to 4 days ahead of time or frozen for up to 3 months. Simply prepare the rice as instructed and let it cool to room temperature before storing it in an airtight container. When you're ready to serve, thaw overnight if necessary and reheat in the microwave. If necessary, you can add a splash of water to help loosen it up and bring back its freshness. Nutrition Information Powered by Per serving (4 servings) Calories: 349 Fat: 10 g Saturated fat: 2 g Carbohydrates: 57 g Sugar: 1 g Fiber: 1 g Protein: 5 g Sodium: 230 mg Cholesterol: 8 mg Per serving (4 servings) Calories: 349 Fat: 10 g Saturated fat: 2 g Carbohydrates: 57 g Sugar: 1 g Fiber: 1 g Protein: 5 g Sodium: 230 mg Cholesterol: 8 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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