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 of 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
