Cilantro Lime Rice is 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! Chances are you’ve had it at a popular Mexican chain restaurant but nows the time to learn how to make it at home. It has such a bright fresh flavor that will leave you craving more!
Cilantro Lime Rice
My family loves this cilantro rice and I love that it’s one of those things we can all agree on.
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 or even as a topping on a Mexican salad.
How To Make Cilantro Lime Rice
To make this you simply saute onions, rice and garlic in oil. Then add in chicken broth and fresh lime juice, and green chilies for one more layer of flavor.
Then you simmer that mixture for 20 minute. And you finish it by tossing in plenty of fresh cilantro. Easy as that!
Can I Make This in a Rice Cooker?
I haven’t tested it yet in a rice cooker it should work just as well. If doing so skip the sautéing step.
Have You Tried it With Brown Rice?
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).
Add a Jalapeno for a Nice Kick
I think a fresh jalapeño would be great in this too. Just seed and mince then add along with the onion.
More Recipes You Might Like
- Loaded Cilantro Lime Cauliflower Rice
- Cilantro Lime Shrimp and Cauliflower “Rice” Foil Packs
- Avocado Cilantro Lime Rice
Cilantro Lime Rice Recipe
This is easy side dish to all your favorite Mexican and Southwestern main dishes. It's brimming with those bright fresh cilantro and lime flavors, and it's perfectly hearty and satisfying.
- 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
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.
Let rest 10 minutes then serve warm.
Recipe source: Cooking Classy