This Cilantro Lime Rice is fluffy, fragrant, and bursting with fresh, zesty flavor! Made with sautéed onion, garlic, warm spices, and plenty of fresh lime, it’s even better than Chipotle’s. An easy vegan, gluten-free side dish for tacos, burrito bowls, and Mexican-inspired dinners. Video included!
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
The secret to really good Cilantro Lime Rice? It’s all in the seasonings! This fluffy, fragrant rice is infused with sautéed onion, garlic, ground coriander, cumin, and plenty of fresh lime zest and juice for bright, irresistible flavor.
This recipe was a staple in our catering business, and guests were constantly asking for it! Over the years, I’ve perfected the method so the rice turns out light, fluffy, and full of zesty flavor every time.
It’s delicious with tacos, burrito bowls, and Mexican-inspired meals, and I’ve included a quick shortcut version for busy nights when you don’t feel like chopping!
Almost everyone I make this for – wants to know how I did it - I always give you the credit, Sylvia! So good! Thank you!
Why you’ll love Cilantro Lime Rice!
Bright, zesty flavor. Fresh lime zest and juice, cilantro, garlic, and warm spices make every bite delicious.
Perfectly fluffy. Our simple stovetop method creates tender, separate grains of rice, never gummy or mushy.
Easy and versatile. Serve with tacos, burrito bowls, grilled proteins, or your favorite Mexican-inspired dishes.
Chef-tested and crowd-approved. A longtime favorite from our catering days, this is the rice recipe guests always asked for!
Cilantro Lime Rice Recipe Ingredients
- Long-grain white rice: Basmati or jasmine rice works beautifully, creating light, fluffy grains. Brown basmati also works with adjusted cooking times and liquid.
- Fresh limes: Both the zest and juice add bright, tangy flavor.
- Fresh cilantro: Adds freshness and color. Tender cilantro stems are delicious here, too.
- Onion and garlic: Create a savory, aromatic foundation. Substitute onion and garlic powder for a quicker version.
- Ground coriander and cumin: Add subtle warmth and earthy depth.
- Green onions: Bring a fresh, mild onion flavor.
- Olive oil: Adds richness and helps toast the rice.
- Salt and chili flakes: Enhance the flavor, with optional chili flakes for a little heat.
Variations
- Make it FASTER! Skip the fresh onion and garlic, and add 1-2 teaspoons of garlic powder and onion powder to the cooking liquid.
- Make it spicy: Sprinkle with finely sliced jalapenos or serrano chilies after cooking, right before serving.
- Make it smoky. Add a teaspoon of smoked paprika to the rice, a pinch of ground chipotle powder, or a tablespoon of minced canned chipotles.
- Add savory depth. Add 1 teaspoon dried oregano and a bay leaf for extra complexity of flavor.
- Hate Cilantro? Sub flat leaf parsley and extra green onions.
- Use Brown basmati rice. (Pictured below) for extra nutrients, and be sure to read the package instructions for increased liquid and cooking time.
How to Make Cilantro Lime Rice
Heat olive oil in a large skillet.
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, bring it to a hard boil, cover tightly, reduce the heat to a gentle simmer (medium-low heat), and cook until the rice is tender and all the liquid is absorbed, about 12-14 minutes. 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, green onions, and remaining lime zest. If you like a little spice, you could add some chili flakes if you want.
Step 6: Taste the rice, then season with lime juice and add more salt if needed. Garnish with fresh lime wedges.
What to serve with Cilantro Lime Rice
- Serve as a delicious base for Burrito Bowls along with Black Beans, Pinto Beans,or Refried Beans!
- Pair it with Mexican-inspired chicken dishes! Try our Chicken Mole, Grilled Chipotle Chicken, or Chicken Carnitas with Mexican Slaw.
- Serve it with tacos! Try our Chicken Taco Recipe, or Fish Tacos along with this Mexican Corn (Esquites).
Storage and Make Ahead
Store leftover rice in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat leftovers in the microwave, or gently reheat on the stove in a saucepan with a splash of water over medium-low heat, stirring.
Chef’s Tips
- Rinse the rice. Rinse under cold water until the water runs mostly clear to remove excess surface starch and help keep the grains separate.
- Toast the rice. Sautéing the rice with the onion and garlic adds a subtle nutty flavor and helps build a flavorful foundation.
- Keep the lid on. Once the rice is simmering, resist lifting the lid or stirring. Trapped steam helps the rice cook evenly.
- Let it rest. Once the liquid is absorbed, remove from heat and let the rice sit, covered, for 5-10 minutes before fluffing with a fork.
- Add the fresh ingredients last. Stir in the lime juice, cilantro, green onions, and remaining lime zest after cooking to preserve their bright flavor and color.
- Taste before serving. A final squeeze of lime or pinch of salt can make all the difference!
More Favorite Mexican Sides
- 45 + Fresh and Tasty Mexican Recipes!
- Mexican Slaw with Cilantro and Lime
- Mexican Corn (Esquites)
- Pinto Beans
- How to make Refried Beans!
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 or Asian Feast! xoxo Sylvia
Watch How to Make Cilantro Lime Rice
FAQS
Long-grain white rice, such as basmati or jasmine, works best for a light, fluffy texture. Brown basmati also works, but requires additional cooking time and liquid.
Yes! Cook the rice ahead and refrigerate promptly. Reheat until steaming hot, then refresh with a squeeze of lime and a little fresh cilantro before serving.
Too much water, excess starch, or overcooking can make rice mushy. Rinse the rice, use the correct water-to-rice ratio, and avoid stirring while it simmers.
Description
The best recipe for Cilantro Lime Rice with onion, garlic, lime, and cilantro, the perfect side dish for your Mexican feast! Better than Chipotle’s. 😉
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced (1 1/2 cups) (or onion powder, see notes)
- 4 garlic cloves, roughly chopped (or garlic powder, see notes)
- 2 cups rinsed long-grain rice (jasmine or basmati works best, or see notes for brown basmati rice)
- 3 cups water (see notes, depends on type)
- 1 1/2 teaspoons salt
- 3 teaspoons ground coriander
- 1 teaspoon cumin
- 1–2 limes- zest and juice
- 1 cup cilantro, chopped, leaves and tender stems
- 3 scallions, sliced
Instructions
- Saute. In a large saucepan, braiser, or lidded skillet, saute onion and garlic over medium high heat, in olive oil until fragrant and tender, 4-5 minutes. Add the rice, saute 1-2 more minutes, coating each grain, then add coriander, cumin, salt, and half the lime zest, toast 1 minute.
- Simmer. Add the water (make sure to see notes on quantity). Bring to a rapid boil. Cover, then lower the heat to medium-low so it simmers gently. Cook 13-14 minutes, until the rice is tender and all the water is absorbed. Replace lid, let stand with heat off for 5 minutes.
- Fluff and Season. Fluff with fork, squeeze with lime juice (2-4 tablespoons) and right before serving, toss in the chopped cilantro and scallions. Fluff again, taste and adjust salt and lime to taste.
Notes
In a hurry? Skip the chopping of onions and garlic, and add two teaspoons of both onion powder and garlic powder to the cooking liquid. I still recommend sautéing the rice for just a minute or two, but you could dump it all in the pan, and simmer in a pinch.
If making this ahead, add cilantro and scallions right before serving!
Water ratios– if using jasmine rice, or basmati rice, use 3 cups of water. If using brown basmati rice, adjust water according to package directions and plan on almost double the cooking time, 30-ish minutes (unless you soak the rice beforehand).
Storage: Leftover cilantro lime rice will keep for up to 4 days in an airtight container in the refrigerator. It can also be frozen for up to 3 months (though cilantro may discolor). Reheat in a pan over low heat on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 249
- Sugar: 2.2 g
- Sodium: 594.6 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Carbohydrates: 55 g
- Fiber: 1.7 g
- Protein: 5.1 g
- Cholesterol: 0 mg
This was so flavorful. I used long grain wild rice and could have just eaten a bowl of this plain. Paired with the chili rellano recipe. So good!!
Great to hear Krista!
Very simple, but a lot of flavor. It was faster for me than the recipe said – maybe 5-8 minutes to chop and cook the onions, plus 20 to cook the rice. I made this with the peach chicken on the site, all excellent. I’ll use this as a side to elevate a simple grilled chicken and a salad for a quick dinner
Great Delphulia! Thanks for the review!
This is so good! Honestly, make it just for the way it makes the kitchen smell!
Awesome Robin, glad you like this one!
It was great, easy and fast to make. We served it with the green chili enchiladas.
Nice, so glad you enjoyed Silvia!
Sylvia, I’m a big follower of your recipes. Not sure what happened with this one, as the basmati rice it turned out a big oily blob. 3 T. oil seems like too much. Any suggestions appreciated.
Shoot Karen! Sorry about that. Was the rice overly mushy? Did you saute the onion and garlic in the oil first, then saute the rice in it before adding the liquid? Not sure what could have happened. You of course can cut it back next time.
My daughter and I loved this recipe! We served it with Grilled Tamarind & Orange Glazed Chicken (on the BBQ). Both dishes are outstanding but are also complementary. We follow a low-FODMAP diet, so had to make a few adjustments. I kept the integrity of the recipe intact, however. This will go to my “Gold” recipes and will be served again and again. I will be looking at more of your recipes, Sylvia. Thank you.
Great to to hear Violet! And, I love Ojai! ❤️
Served with Chipotle fish tacos, Mexican Slaw and Peach Salsa…SO yummy! Thank you!
Sounds perfect!
Sylvia – do you cover the pot completely or leave a tiny opening for the water to evaporate? Thank you.
Cover the pot completely.
Thank you so much.
Delicious and easy – but you could cut the recipe in half and it would still be plenty. I served with chicken mole, pickled onions, mexican slaw.
Yes, Sarah, absolutely.
Always my goto for yummy rice!! Lost count how many times I’ve made this now. Thank you!!
Great to hear!
This is a great recipe that goes with just about anything. The recipe makes a lot so next time I will cut it in half. I made it to serve with the Roasted Chilies Rellenos with Black Beans recipe, but would also be very good with tacos.
Thanks Karon, totally agree!
Easy to cook recipe, the result is great. Have cooked it many times.
thanks Tord!
So delicious! I used cauliflower rice and the red onion I had on hand. Added this to my list of “go to” recipe’s. Thanks Sylvia!
Awesome Susan! Thanks so much!
My family loved this. It was so easy to make. When I tasted it the first time it reminded me of a biryani/pilau base. My husband is very particular about what he says is good and even he said to not change a thing …he loved it. This will go into our regular rotation.
Oh good! Glad you both enjoyed it!
Loved this. My only complaint has nothing to do with the recipe. I just do not like zesting. Going to try it with brown basmati next.
Hi Sylvia, We’re celebrating Mother’s Day with your recipes, specifically the cinco de Mayo ones. I’ve delegated the menu to others in the family and my portion is the cilantro lime rice, chili relenos and your papaya salad with cilantro lime dressing! I can’t wait for tonight’s family dinner. Thank you for sharing these!
thanks, Ayesha- that is awesome! Sounds like a fun gathering!
I put this wonderful rice into a vegetarian burrito (Black beans, cheese, rice, corn and tomatoes) devoured by the whole family and a particular favorite of my picky 6 year old.
I modified your recipe and made it in the instant pot. It turned out perfect. I served it with your Peruvian chicken recipe, which was wonderful as well.
How did you modify this to make it in your Instant Pot? I’d like to do the same.
This has become a staple item/recipe in our household. And it reheats very easily and well on the stove top retaining its great flavor. So I make it in bulk and it lasts through the week for lunches and dinners. A favorite!
Glad you like this!!!
Incredible rice recipe! I paired this with your stuffed pablano pepper and strawberry margarita recipes and the dinner was a total hit! No leftovers! Thank you for sharing your delicious recipes with beautiful photos, they help keep cooking fun.
Thanks so much Doreen, your comments are truly appreciated!
Wondering if there is a way to modify this recipe for the rice cooker? Add some ingredients to the rice cooker and then some ingredients after?
Hey Rachel, great question. To be honest, I don’t have a rice cooker!So not sure?
Loved this fancy rice! I made this last night using a rice cooker. No modifications necessary. I sauteed the garlic and onions on the cooktop, added the 2c rice and coriander, then put that in the rice cooker with 4c of water and it turned out beautifully.
Great to to hear Lauren!
This is the first time I cooked long grain rice and also the first time I cooked rice without a rice-cooker. It turned out perfectly cooked and very flavourful (I can’t believe no broth was needed to impart the tastiness). I added some almond flakes and raisins for a complete meal. Thanks for this recipe.
So refreshing and delicious – thank you, Sylvia!
This was excellent, thank you.
This looks so yummy! Like all your stuff does. Love your blog. I’m going to make this with cauliflower and I know it’s going to be awesome. Have a wonderful day! Thank you for what you do!
You are so sweet- thanks Susan!