Here’s a very easy healthy vegan recipe for Cilantro Lime Rice that is made on the stovetop. Make this with brown basmati rice or white basmati rice (or use jasmine rice!). Beautiful and flavorful, coriander and lime zest gives this a little boost of flavor.
Nothing in life is to be feared, it is only to be understood. Now is the time to understand more, so that we may fear less. ~Marie Curie
I was hoping to get this Cilantro Lime Rice posted before Cinco De Mayo but the beach was calling! I’ve been a little of a procrastinator lately, it has been hard to be disciplined and inside working while the sun is shining and birds and singing. But anyway, here you go. We made both this rice and the pot of Mexican Pinto Beans over the weekend and have been making healthy Mexican Bowls all week.
I like to top off the Mexican Bowls with this fresh and crunchy Mexican Slaw, add a little Homemade Fermented Hot Sauce and some Chimichurri Sauce, and call it a meal. Healthy light and filling and totally plant-based.
What type of rice to use in Mexican Cilantro Lime Rice?
- In this recipe for Cilantro Lime Rice you can use either white or brown basmati rice- basically you want to use long-grain rice, even jasmine rice will work here!
- Please note that cooking time and amount of liquid will change depending on the rice.
This recipe starts with sauteing the onion and garlic until tender.
Then saute the rice, coating each grain.
Add salt, coriander and half of the lime zest. Then measure out the correct amount of water, and simmer covered until rice is tender and all the liquid is gone. This will take longer with brown rice, so see notes.
When the rice is cooked, fluff with a for and add the lime juice, cilantro, scallions and remaining lime zest. If you like a little spice, you could add some chili flakes if you want.
For garnish, adding something fresh and crunchy is a nice touch- like these watermelon radishes or even sliced cucumber.
I hope you like this simple recipe for Cilantro Lime Rice. Let me know in the comments below. Such a delicious addition to your weekly meal prep or Mexican Feast!
Here are a few more Fresh and Tasty Mexican Recipes you may like.
And here are our most popular Vegetarian, Plant-Based Side dishes!
Ok, have a peaceful, happy Wednesday!
- 3 tablespoons olive oil
- one small white onion, diced (1 1/2 cups)
- 4 garlic cloves, rough chopped
- 2 cups white basmati rice (see notes for brown basmati rice)
- 4 cups water
- 1 1/2 teaspoons salt
- 1 tablespoon ground coriander
- 1–2 limes- zest and juice
- 1/2 cup cilantro, chopped, leaves and tender stems
- 3 scallions, sliced
Over medium heat, using a lidded saute pan or wide pot, saute onion and garlic in oil until fragrant and tender, 4-5 minutes. Add rice, saute 1-2 more minute, coating each grain, then add coriander, 1 tablespoon of the lime zest (save rest for garnish) and 1 1/2 teaspoons salt.
Give a stir and add the water. Bring to a rapid boil. Cover, lower heat to low (gently simmering).
Cook 20-22 minutes or until all the water evaporates.
Fluff with fork, squeeze with lime juice (3-5 tablespoons) and right before serving, toss in the chopped cilantro and scallions.
Fluff again, taste and adjust salt and lime to taste.
If making ahead, add cilantro and scallions right before serving!
If using Brown Basmati Rice, plan on almost double the cooking time… 35-40 minutes (unless you soak the rice beforhand). Make sure to read package directions adjusting the liquid if need be.
Keywords: Cilantro Lime rice, Mexican rice, cilantro rice, basmati rice with cilantro