Cilantro Lime Rice

Name: Cilantro Lime Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: Mexican-inspired
Ingredients: 1 1/2 cups long-grain white rice; 2 tablespoons neutral oil or olive oil; 1 small garlic clove, finely grated or minced; 2 1/4 cups water or low-sodium vegetable or chicken broth; 3/4 teaspoon fine salt, plus more to taste; 1 teaspoon finely grated lime zest; 3 tablespoons fresh lime juice, plus more to taste; 1/2 cup finely chopped fresh cilantro leaves and tender stems; 1 tablespoon unsalted butter or extra oil, optional

Fluffy long-grain rice gets a bright finish from fresh lime juice, lime zest, and chopped cilantro. Serve it with tacos, beans, grilled chicken, roasted vegetables, or anything that needs a fresh side.

Total

30 min

Servings

4 to 6 servings

Level

Easy

Cilantro lime rice is the kind of side dish that makes a simple meal feel complete. It is light, fresh, and easy to pair with weeknight dinners, meal-prep bowls, and taco night spreads.

The key is to cook the rice until fluffy, then add the lime and cilantro at the end. This keeps the herbs green and the citrus flavor bright instead of dull.

This recipe uses long-grain white rice because it cooks up separate and tender. If you have basmati or jasmine rice, those work too, with small timing adjustments noted below.

01What you'll need

Ingredients

9 items · 4 to 6 servings

1 1/2 cups long-grain white rice
2 tablespoons neutral oil or olive oil
1 small garlic clove, finely grated or minced
2 1/4 cups water or low-sodium vegetable or chicken broth
3/4 teaspoon fine salt, plus more to taste
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice, plus more to taste
1/2 cup finely chopped fresh cilantro leaves and tender stems
1 tablespoon unsalted butter or extra oil, optional

02How to make it

Step-by-step

1. Rinse the rice
Place the rice in a fine-mesh strainer and rinse under cool running water until the water looks mostly clear. Rinsing removes extra starch, which helps the grains cook up fluffy instead of sticky. Shake off as much water as you can.
2. Warm the oil
Set a medium saucepan with a tight-fitting lid over medium heat. Add the oil and let it warm for about 30 seconds. The oil should shimmer lightly, but it should not smoke.
3. Toast the rice
Add the rinsed rice to the pan. Stir for 1 to 2 minutes, until the rice looks glossy and a few grains turn lightly opaque. This quick toasting step adds flavor and helps the grains stay separate.
4. Add the garlic and liquid
Stir in the garlic and cook for about 15 seconds, just until fragrant. Add the water or broth and salt. Stir once to loosen any rice stuck to the bottom of the pan.
5. Simmer the rice
Bring the liquid to a boil. Reduce the heat to low, cover the pan, and cook for 15 minutes. Keep the lid on while it cooks so the steam stays inside.
6. Rest the rice
Turn off the heat and let the covered pan sit for 10 minutes. This resting time lets the rice finish steaming and helps prevent wet or crunchy patches.
7. Fluff and season
Remove the lid and fluff the rice with a fork. Stir in the lime zest, lime juice, cilantro, and butter if using. Taste and add more salt or lime juice if the rice needs more brightness.
8. Serve warm
Serve the rice right away while it is warm and fragrant. If it sits for a few minutes, fluff it again before spooning it into bowls or onto plates.

03From our kitchen

Cook's tips

Make-ahead: Cook the rice up to 2 days ahead, but wait to add most of the cilantro until just before serving. Fresh cilantro tastes brighter and looks greener when added at the end.
Storage: Store cooled rice in an airtight container in the refrigerator for up to 4 days. Rice should be cooled and refrigerated within 2 hours of cooking.
Reheating: Sprinkle the rice with 1 to 2 tablespoons of water, cover, and microwave until steaming hot. Fluff with a fork, then add a little fresh lime juice to wake it up.
Freezing: Freeze cooled rice in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator or reheat from frozen with a splash of water.
Rice swaps: Basmati rice works well with the same water amount and a similar cook time. Jasmine rice can be a little softer, so reduce the liquid to 2 cups if you prefer firmer grains.
Brown rice swap: Use long-grain brown rice, increase the liquid to about 2 3/4 cups, and cook for 35 to 45 minutes, depending on the package directions. Add lime and cilantro after cooking as written.

Cook's note

Tender cilantro stems have lots of flavor, so chop them finely and use them along with the leaves. Avoid thick, woody stems, which can taste tough.

04Frequently asked

Questions & answers

Can I make cilantro lime rice in a rice cooker?

Yes. Rinse the rice, then add it to the rice cooker with the water or broth, oil, garlic, and salt. Cook according to your machine’s white rice setting. When it is done, fluff in the lime zest, lime juice, and cilantro.

Why is my rice mushy?

Mushy rice usually comes from too much liquid, skipping the rinse, or stirring while it cooks. Rinse the rice well, measure the liquid carefully, and keep the lid closed until the resting time is finished.

Can I use bottled lime juice?

Fresh lime juice is better here because the flavor is cleaner and brighter. Bottled lime juice will work in a pinch, but skip the zest only if you do not have fresh limes.

What can I use instead of cilantro?

If you do not like cilantro, try chopped parsley, sliced scallions, or a mix of parsley and mint. The flavor will be different, but the rice will still taste fresh.

Is cilantro lime rice spicy?

No, this version is not spicy. If you want heat, stir in a minced jalapeño with the garlic or finish the rice with a pinch of chili flakes.

05Keep cooking

Salads & sides