Cilantro Lime Rice

Name: Cilantro Lime Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings, about 3 cups cooked rice
Cuisine: Mexican-inspired
Ingredients: 1 cup long-grain white rice, such as jasmine, basmati, or standard long-grain rice; 1 tablespoon neutral oil or olive oil; 1 small garlic clove, finely minced, optional; 1 1/2 cups water, vegetable broth, or low-sodium chicken broth; 1/2 teaspoon fine salt, plus more to taste; 1 lime, zested and juiced, about 1 teaspoon zest and 2 tablespoons juice; 1/2 cup finely chopped fresh cilantro, tender stems included if you like

This bright, fluffy cilantro lime rice is a simple side for tacos, grilled chicken, beans, burrito bowls, and weeknight dinners. A little lime zest, fresh juice, and chopped cilantro make plain rice taste fresh without a

Total

35 min

Servings

4 servings, about 3 cups cooked rice

Level

Easy

Cilantro lime rice is the kind of side dish that makes the rest of dinner feel more planned than it really was. It starts with a pot of long-grain white rice, then gets finished with lime zest, lime juice, and plenty of fresh cilantro.

The key is to add the lime and herbs after the rice cooks. That keeps the cilantro green and the lime flavor lively instead of dull. Rinsing the rice first also helps the grains cook up separate and fluffy.

Serve it with tacos, fajitas, black beans, grilled fish, roasted vegetables, or anything that could use a fresh, citrusy side.

01What you'll need

Ingredients

7 items · 4 servings, about 3 cups cooked rice

1 cup long-grain white rice, such as jasmine, basmati, or standard long-grain rice
1 tablespoon neutral oil or olive oil
1 small garlic clove, finely minced, optional
1 1/2 cups water, vegetable broth, or low-sodium chicken broth
1/2 teaspoon fine salt, plus more to taste
1 lime, zested and juiced, about 1 teaspoon zest and 2 tablespoons juice
1/2 cup finely chopped fresh cilantro, tender stems included if you like

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. This removes extra surface starch, which helps the rice cook up less 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. If using garlic, add it now and stir for 20 to 30 seconds, just until fragrant. Do not let it brown.
3. Toast the rice
Add the rinsed, drained rice to the pan. Stir for 1 to 2 minutes, until the grains look glossy and a little more opaque. Toasting is a quick step that adds flavor and helps the grains stay separate.
4. Add liquid and salt
Pour in the water or broth and add the salt. Stir once, scraping the bottom of the pan so no rice is stuck there. Bring the liquid to a boil.
5. Simmer gently
As soon as the liquid boils, turn the heat to low and cover the pan. Cook for 15 minutes without lifting the lid. Keeping the lid on traps steam, which is what finishes cooking the rice.
6. Rest off the heat
Turn off the heat and leave the pan covered for 10 minutes. This resting time lets the moisture settle evenly through the rice and keeps the bottom grains from turning wet or mushy.
7. Fluff and season
Remove the lid and fluff the rice with a fork. Add the lime zest, lime juice, and chopped cilantro. Fold gently until the herbs are evenly mixed in. Taste and add a pinch more salt or a little more lime juice if needed.
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 onto plates or into bowls.

03From our kitchen

Cook's tips

Make-ahead: Cook the rice up to 2 days ahead, but wait to add the cilantro and lime until after reheating. Fresh herbs taste brighter when added at the end.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Cool the rice quickly before storing; do not leave cooked rice at room temperature for more than 2 hours.
Reheating: Sprinkle the rice with 1 to 2 teaspoons of water, cover, and microwave until hot. Fluff with a fork, then add a fresh squeeze of lime if the flavor needs a lift.
Freezing: Freeze plain cooked rice or fully seasoned cilantro lime rice for up to 1 month. Thaw overnight in the fridge or reheat from frozen in the microwave with a splash of water.
Rice swaps: Jasmine and basmati both work well. Brown rice needs more liquid and a longer cook time, so follow the package directions, then finish with the same lime and cilantro mixture.
Cilantro swap: If you do not like cilantro, use flat-leaf parsley. It will taste different, but still fresh. A little chopped green onion is also good mixed in at the end.

Cook's note

For fluffy rice, use a tight-fitting lid and resist peeking while it cooks. If your stove runs hot and the rice often sticks, use your smallest burner on low once the pot comes to a boil.

04Frequently asked

Questions & answers

Can I use leftover cooked rice for cilantro lime rice?

Yes. Warm about 3 cups cooked rice with a splash of water until hot, then stir in the lime zest, lime juice, salt, and cilantro. This is a good way to refresh plain rice from the fridge.

Why is my rice mushy?

Mushy rice usually comes from too much liquid, too much stirring, or skipping the rest time. Rinse the rice, measure the liquid carefully, keep the lid on, and fluff only after the rice has rested.

Can I make cilantro lime rice in a rice cooker?

Yes. Rinse the rice, then cook it in the rice cooker with the oil, salt, and water or broth according to your machine's directions. When it is done, fluff in the lime zest, lime juice, and cilantro.

How much lime should I use?

Start with the zest and juice of 1 lime, about 2 tablespoons juice. Limes vary, so taste the finished rice. Add more juice a teaspoon at a time if you want it tangier.

Is cilantro lime rice spicy?

No, this recipe is fresh and citrusy, not spicy. If you want heat, stir in a little minced jalapeño, a pinch of chili flakes, or serve it with hot sauce.

05Keep cooking

Salads & sides