My chef’s perfected recipe for cilantro lime rice that tastes even better than Chipotles! Zesty and flavorful, it’s the perfect side dish to serve with Mexican and Asian food.
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
This recipe for cilantro lime rice was a staple in our vegetarian restaurant and later in our catering business, and we were constantly bombarded with requests for the recipe. The best part? It is easy to make at home with little fuss, yet bursts with flavor!
The secret is in the seasonings: we use fresh lime zest and lime juice to give it an extra burst of zesty flavor—and add ground coriander and cumin for earthiness along with onion and garlic for savory depth. It’s fresh and bright and tangy!
Cilantro Lime Rice Recipe Ingredients
- Rice: Use long-grain rice- white basmati or jasmine rice will work here! See notes for brown basmati rice. Please note that cooking time and amount of liquid will change depending on the rice, so read the package directions.
- Onion and fresh garlic cloves: to add savory depth.
- Extra virgin Olive Oil: to add richness.
- Lime: we use both the lime zest and the fresh lime juice!
- Herbs: Fresh cilantro and scallions
- Spices: ground coriander, cumin, salt and pepper
How to Make Cilantro Lime Rice
Step 1: Saute the onion and garlic in oil until tender and fragrant.
Step 2: Then add the rice, and saute, coating each grain.
Step 3: Add salt, coriander, cumin and half of the lime zest.
Step 4: Measure out the correct amount of water, and simmer covered tightly until rice is tender and all the liquid is gone. This will take longer with brown rice, so see recipe notes.
Step 5: When the rice is cooked, fluff with a fork 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.
Garnish with fresh cilantro and scallions, adding something fresh and crunchy is a nice touch too- like these watermelon radishes or even sliced cucumber.
Lime Cilantro Rice Variations
- Make it spicy: Sprinkle with finely sliced jalapeno or serano chilies after it is cooked right before serving.
- Make it smoky. Add a teaspoon of smoked paprika to the rice, or a pinch of ground chipotle powder, or a tablespoon of canned chipotles (minced).
- For even more flavor, use chicken broth instead of water.
- Add 1 teaspoon dried oregano and a bay leaf for extra complexity of flavor.
What to serve with Cilantro and Lime Rice
- Burrito Bowls
- Chicken CarnitasFish Tacos with Best Fish Taco Slaw!
- Mexican Slaw
- Mexican Corn (Esquites)
- Pinto Beans
- Refried Beans
How to store Cilantro Lime Rice
Store in an airtight container for up to 4 days in the refrigerator, or place in the freezer for up to 3 months. Reheat in the microwave or over gentle heat on the stovetop.
I hope you like this simple recipe for Cilantro Lime Rice. Let us know in the comments below. Such a delicious addition to your weekly meal prep or Mexican Feast!
More recipes you may enjoy
- 45 + Fresh and Tasty Mexican Recipes!
- Mexican Slaw with Cilantro and Lime
- Mexican Corn (Esquites)
- Pinto Beans
- How to make Refried Beans!
xoxo
Print
Cilantro Lime Rice Recipe
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 8
- Category: side dish, vegan, gluten free
- Method: stove top
- Cuisine: Mexican
- Diet: Vegan
Description
Cilantro Lime Rice with Coriander and Lime Zest, made on the stovetop with brown (or white) basmati rice. Vegan, healthy & Delicious!
Ingredients
- 3 tablespoons olive oil
- one small white onion, diced (1 1/2 cups)
- 4 garlic cloves, rough chopped
- 2 cups rice (long grain white rice works best, or see notes for brown basmati rice)
- 4 cups water
- 1 1/2 teaspoons salt
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- 1–2 limes- zest and juice
- 1/2 cup cilantro, chopped, leaves and tender stems
- 3 scallions, sliced
Instructions
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.
Enjoy!
Notes
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.
Nutrition
- Serving Size: ¾ cup
- Calories: 187
- Sugar: 1.7 g
- Sodium: 446.3 mg
- Fat: 0.4 g
- Saturated Fat: 0.1 g
- Carbohydrates: 41.3 g
- Fiber: 1.3 g
- Protein: 3.9 g
- Cholesterol: 0 mg
This is so yummy! I had to substitute white Jasmine Rice and it was superb! The fresh cilantro added a lot of flavor.
Great to hear Beth, really appreciate the review!