Bright and flavorful Cilantro Lime Rice! This is such an easy side dish that pairs perfectly with just about any Mexican dish, it’s great with seafood too. Chances are you’ve had it at popular Mexican chain restaurants like Chipotle or Cafe Rio but nows the time to learn how to make it at home. People of all ages love it!
Cilantro Lime Rice
My family loves this rice and I love that it’s one of those things we can all agree on. Nothing fancy, nothing too bold just simple rice with a nice zip to it.
It 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.
It also makes a great filling for your favorite burritos, it’s perfect in a taco bowl, it’s makes a delicious side to grilled salmon, and it even makes a tasty topping on a Mexican salad too. Like I said, such a versatile side dish!
Make a batch this week! And while you’re at it pile avocado slices on top, because why not? Everything is better with avocado!
Ingredients Needed for Cilantro Lime Rice
- Long grain white rice – I like to rinse the rice first so the end result isn’t so sticky.
- Olive oil – used for sauteing, vegetable oil will work great too.
- Green onion – I like green onion here because it’s more mild.
- Garlic – love garlic? Feel free to add more.
- Hot water – of course cold water works too, hot water will just reach a boil faster.
- Fresh lime – only use fresh lime juice for best flavor.
- Salt – I like to use about 1/2 tsp but I don’t like things very salty so adjust to taste.
- Cilantro – only use fresh cilantro here, dried would give it an entirely different flavor.
How to Make Cilantro Lime Rice
- Rinse rice in a fine mesh sieve until water runs clear, drain well, set aside.
- Saute aromatics: Heat oil in a large saucepan over medium heat. Add onions and garlic and saute 30 seconds.
- Boil water: Pour in water, 1 Tbsp lime juice and salt. Bring to a boil over medium-high heat.
- Cook rice: Add rice and spread even. Reduce heat to low, cover with a snug lid and let simmer until water has been absorbed, about 18 – 20 minutes.
- Rest off heat: Remove from heat and let rest, covered, 10 minutes (or up to 30 minutes).
- Add fresh flavorings: Stir in cilantro and remaining 1 Tbsp lime juice. Serve warm.
Can I Make This in a Rice Cooker?
I haven’t tested it yet in a rice cooker but it should work great in a rice cooker too.
Can I Make it with Brown Rice?
Brown rice would work as well, you’ll just have to increase the simmer time to about 45 – 50 minutes, increase water to 3 cups total and skip the rinsing beforehand.
How to Make it Spicy
Add a jalapeño for a little flair. Just mince then add along with the onion. Or toss in some canned green chilies (well drained) at the end.
Adjust the Cilantro to Taste
I’ve found 1/3 cup chopped cilantro is right about what I like but you can definitely increase to 1/2 cup or even 3/4 cup if you want a bolder cilantro flavor, or reduce to just a couple of tablespoons if you want more of a mild flavor. The beauty of cooking at home, make it exactly how you like it!
How to Make Cilantro Lime Rice with Chicken and Black Beans
Want to make it a one pan meal? Try my One Pan Cilantro Lime Chicken Black Beans and Rice. Delicious and so easy!
More Rice Recipes to Try:
- Loaded Cilantro Lime Cauliflower Rice
- Cilantro Lime Shrimp and Cauliflower “Rice” Foil Packs
- Avocado Cilantro Lime Rice
- Mexican Rice
More Mexican Recipes You’ll Love:
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This is easy side dish is brimming with bright fresh flavor, and it's perfectly hearty and satisfying. It's delicious paired with all your favorite Mexican food or try it with seafood too.
- 1 1/2 cups dry long grain white rice
- 2 tsp olive oil
- 1/3 cup chopped green onion
- 1 1/2 tsp minced garlic (1 large clove)
- 2 3/4 cups hot water
- 2 Tbsp fresh lime juice, divided
- 1/2 tsp salt, or to taste
- 1/3 cup chopped cilantro
Rinse rice in a fine mesh sieve until water runs clear, drain well, set aside.
Heat oil in a large saucepan over medium heat. Add onions and garlic and saute 30 seconds.
Pour in water, 1 Tbsp lime juice and salt. Bring to a boil over medium-high heat.
Add rice and spread even. Reduce heat to low, cover with a snug lid and let simmer until water has been absorbed, about 18 - 20 minutes.
Remove from heat and let rest, covered, 10 minutes.
Stir in cilantro and remaining 1 Tbsp lime juice. Serve warm.
- Optional: If desired toss in 1 (4 oz) can diced green chilies, drained after cooking.