Cilantro Lime Rice Recipe

Overhead photo of fluffy cilantro lime rice in a round cream-colored pot with a black rim, garnished with two lime wedges in the center. Around the pot are fresh cilantro, a whole zested lime, a small white bowl of chopped herbs, a plate of lime wedges, part of a green patterned plate with sliced grilled chicken, and an olive green fringed kitchen towel on a light gray marble surface.

4.77 from 65 votes

This easy cilantro lime rice is light, fluffy, and full of fresh citrus flavor. Made with white rice, fresh lime juice, lime zest, and chopped cilantro, it is a simple side dish that pairs well with tacos, burrito bowls, grilled chicken, shrimp, salmon, and more.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 174kcal

Chef: Jessica Randhawa

Ingredients

▢ 1½ cups long-grain white rice - such as basmati or jasmine
▢ 1¾ cups water - or vegetable/chicken broth
▢ ½ teaspoon salt - plus more to taste
▢ ½ cup fresh lime juice - see notes
▢ 1-2 teaspoon lime zest - divided
▢ 1 small bunch finely chopped cilantro - (about ½ cup)

Instructions

Add the rice to a fine-mesh sieve and rinse under cool water until the water runs mostly clear. Drain well.
Pour the water into a medium saucepan and season with the salt. Bring to a gentle boil over medium-high heat.
Stir in the rice, the fresh lime juice, and about half of the lime zest.
Return to a gentle boil, then immediately reduce the heat to low and cover with a tight-fitting lid.
Cook for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the pan from the heat and let the rice rest, covered, for 5 minutes.
Uncover and gently fluff the rice with a fork.
Let the rice cool for about 5 minutes, then stir in the chopped cilantro and the remaining lime zest, if desired. Taste and season with additional salt, if needed, then serve warm.

Notes

When you are simmering your rice be sure to turn the heat down to low. Not medium-low, but as low as it goes.
Long-grain white rice is best. This includes Jasmine and basmati varieties.
Use fresh lime juice and fresh lime zest. There is no good substitute.
For bold lime flavor, use the full ½ cup fresh lime juice. For a slightly milder flavor, start with ¼ cup and add more to taste after cooking.
As soon as the water comes to a boil, add the rice. If too much time passes before you add the rice, some of the liquid will evaporate from the pot which will lead to rice without enough water.
Make sure that the lid to your pot is tight and that it doesn't have any holes. Any steam released is water.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

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