Cilantro-Lime Rice


Cilantro-Lime Rice how I love you! It’s a simple side that’s full of flavor and it pairs perfectly with just about any Mexican or Southwestern dish, plus it’s easy to make! My family loves this rice and I love that it’s one of those things we can all agree on. I makes perfect left over rice so you could definitely make it a day in advance and just rewarm it the following day, I’d say the texture is even better after it has rested a while in the fridge. I haven’t tested it yet in a rice cooker, just because I don’t have one but I’m guessing it would work well in that too, just skip the sauteing step. I’d also love to try this with brown rice sometime since it’s a healthier option, if you beat me to it please let me know how it turns out (of course just don’t forget that extra simmering time since brown rice takes longer than white rice). I think a jalapeno wouldn’t hurt in this either, if only I could get everyone in my family to love that added burn I constantly crave.

Cilantro Lime Rice | Cooking Classy

Cilantro Lime Rice | Cooking Classy cilantro_lime_rice4. Cilantro Lime Rice | Cooking Classy


Cilantro-Lime Rice

Yield: About 5 servings


  • 1 1/2 Tbsp olive oil or vegetable oil
  • 3/4 cup diced yellow onion
  • 2 garlic cloves , minced
  • 1 1/2 cups dry long grain white rice
  • 2 1/2 cups low-sodium chicken broth
  • 3 Tbsp fresh lime juice , divided
  • 1 (4 oz) can diced green chilies
  • Salt and freshly ground black pepper
  • 1/3 cup chopped cilantro


  1. Heat oil in a large saucepan over medium-high heat. Add onions and saute 1 minute then add garlic and rice and saute 2 minutes longer. Pour in chicken broth, 2 1/2 Tbsp lime juice, the green chilies (undrained) and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat to low, cover and simmer 20 minutes (without removing lid). Remove from heat, fluff with a fork, stir in cilantro and remaining 1/2 Tbsp lime juice if desired (taste to see if you want the additional 1/2 Tbsp lime juice first) and let rest 10 minutes then serve warm.
  2. Recipe source: Cooking Classy


  • Kelly: This looks and sounds delicious, yum!

    xx Kelly February 21, 2016 at 1:57pm Reply

  • darlene: So should we be measuring how much rice we have ? February 22, 2016 at 5:06am Reply

    • Jaclyn: Yes it’s the 1 1/2 cups. February 23, 2016 at 12:40am Reply

  • Alida @My Little Italian Kitchen: This is a super yummy and easy to make rice. It must have a lovely perfume with the lime. Love your presentation too! Pinned. February 22, 2016 at 12:18pm Reply

  • Sweet Somethings Blog: I love cilantro AND lime! Gotta try making this. Looks like the perfect way to jazz up plain rice! February 24, 2016 at 11:02am Reply

  • Sara: This looks delicious! Could I substitute the chicken broth for vegetable broth without compromising the flavour? Thanks! February 29, 2016 at 4:56pm Reply

  • Lipy Haque: Please advice with what should I eat the lime rice. March 2, 2016 at 11:17pm Reply

  • Angela: Is it regular rice or minute rice? April 16, 2016 at 1:26pm Reply

    • Jaclyn: It is minute rice used here. April 25, 2016 at 12:23am Reply

  • Carol: Jaclyn, how would this hold up in a slowcooker once it is made? I’m thinking of adding this rice recipe to my Taco Bar party menu. Also, thanks for confirming it’s Minute Rice, I would hav automatically used long grain regular. May 16, 2016 at 9:17am Reply

  • TaloyaC: This was so good what are the nutritional facts? June 27, 2016 at 6:09pm Reply

  • Diana Irving: Do you think this could freeze and rewarm ok if the cilantro and extra lime is added after it’s thawed and warmed again? Want to save time at the family cabin.
    Love your recipes. :) June 29, 2016 at 12:18pm Reply

  • Dilia Ruiz: Very good recipe. Thanks thanks. July 6, 2016 at 11:51am Reply

  • Phyllis: Second time I am making this and it is so delicious. Thank you. I had to substitute small white beans for the black. July 15, 2016 at 5:58pm Reply

  • Rachel: I’ve got this cooking on the stove now. I use brown rice so I added a 1/2 cup broth and will simmer around 40 min. A trick my Mexican aunt taught me is to sauté a whole jalapeño (don’t cut into it at all) with the onions and garlic. Then let it cook with the rice. You can throw it out at the end. It gives all the jalapeño flavor without the heat. You can chop it up and add it to the rice if you want more heat. July 23, 2016 at 6:28pm Reply

  • Madison: Do you cook the rice before sautéing it? In the first few steps. July 26, 2016 at 9:51am Reply

  • Angel: Jaclyn, perfect! My house smells so good right now. I used regular long grain rice and it worked out fine–cook and steam it a little longer. I also added black beans near the very end. I’m serving it with chicken spiced with cumin and chili. I thought about adding that to the whole skillet but the flavor was pure and good without it. September 12, 2016 at 5:05pm Reply

    • Jaclyn: Thanks Angel! September 14, 2016 at 2:15pm Reply

  • Darla: It should be noted that unless you want sticky rice…. you should rinse all the starch offf. 🙄 October 9, 2016 at 11:15am Reply

  • Susan Gooden: This rice dish was awesome! Everyone at my dinner table agreed. I will probably double it for a larger crowd and I hope it will taste just as good. October 18, 2016 at 4:55am Reply

    • Jaclyn: Glad you liked it Susan! October 18, 2016 at 10:47am Reply

  • Tracie Cashi: Beautiful!
    It looks like there is lemon zest in this. Did you use it just as garnish? Can’t wait to make this tonight! January 20, 2017 at 11:55am Reply

  • Bonnie: How many would you say this recipe serves? July 4, 2017 at 7:01am Reply

  • Julie: This is amazing! September 24, 2017 at 10:43am Reply

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