Cilantro Lime Rice
This easy cilantro lime rice is fluffy, fresh, and bright with lime, garlic, and chopped cilantro. Make it on the stovetop or in a rice cooker, then serve it with tacos, bowls, grilled chicken, shrimp, salmon, steak, or saucy mains that need a simple fresh side.
Calories:
Ingredients
Instructions
- Rinse rice under cold water until the water runs mostly clear.
- In a saucepan, combine rice, water, oil, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed.
- While the rice cooks, prepare the cilantro, lime, and garlic: Use a grater to zest the lime
- Juice the lime into a small bowl
- Chop the cilantro
- Mince the garlic with a garlic press or knife.
- Remove the rice from the heat and let it sit (covered) for 5-10 minutes.
- Fluff rice with a fork. Stir in garlic, lime zest, lime juice, and chopped cilantro.
- Add more salt or lime juice if needed.
Notes
Rinse the rice first: This helps remove extra starch so the rice cooks up fluffy instead of sticky.
Use broth for more flavor: Water works, but low-sodium chicken broth adds a savory flavor that pairs well with taco night meals and rice bowls.
Add lime and cilantro at the end: Stirring them in after cooking keeps the flavor bright and fresh.
Rice cooker option: Cook the rice with the liquid, oil or butter, and salt, then stir in the garlic, lime zest, lime juice, and cilantro after cooking.
Brown rice option: Use 2 1/2 cups water and cook for about 40 to 45 minutes, or until tender.
Oil-free option: Skip the oil or butter and use broth so the rice still has flavor.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat with a splash of water to soften the rice.
Use broth for more flavor: Water works, but low-sodium chicken broth adds a savory flavor that pairs well with taco night meals and rice bowls.
Add lime and cilantro at the end: Stirring them in after cooking keeps the flavor bright and fresh.
Rice cooker option: Cook the rice with the liquid, oil or butter, and salt, then stir in the garlic, lime zest, lime juice, and cilantro after cooking.
Brown rice option: Use 2 1/2 cups water and cook for about 40 to 45 minutes, or until tender.
Oil-free option: Skip the oil or butter and use broth so the rice still has flavor.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat with a splash of water to soften the rice.
