This Cilantro Lime Rice is a zesty, bright and tasty copycat recipe to Chipotle’s famous rice. The only difference is that we added so much more flavor and cooked it to fluffy perfection. This easy rice recipe is the perfect side dish to any Mexican food and it cooks in 20 minutes! So gather up your lime, cilantro, jalapenos and let’s make the best cilantro lime rice recipe!
While we love this cilantro lime rice recipe, we need to mention that it was inspired by Chipotle’s famous dish. We also want to mention that this version is MUCH tastier. Yes. We mean it!
We took everything that we loved about the cilantro lime rice recipe, and then boosted it some more. Our version has a hefty amount of bright cilantro, a whole jalapeno diced in (which is optional), more scallions. And of course, lots of lime zest and juice.
Another amazing difference is that we DO NOT boil our rice, like EVER. Ok so this is a bit controversial. But we, Mediterraneans cook all our rice dishes using the same technique as rice pilaf. This basically means sautéing the rice in oil (butter or ghee) before adding in the water and letting the rice cook on low to absorb that liquid.
This video shows how easy it is to cook fluffy and tasty rice. More details below 🙂
What is Cilantro Lime Rice?
Cilantro lime rice is a bright, fluffy, citrus infused rice dish made with white rice, fresh lime juice, lime zest, and chopped cilantro. It’s fresh, aromatic, and slightly tangy and the perfect base for burrito bowls, tacos, grilled meats, and TexMex meals.
The best cilantro lime rice relies on properly cooked fluffy rice, using fresh (not bottled) lime juice, lots of finely chopped cilantro and of course, salt for seasoning.
Why You Need to Make Cilantro Lime Rice
- It’s bursting with FLAVOR! Every bite is a zest of aromas.
- The recipe can be totally adjusted to your taste, adding more or less of cilantro, jalapeno or lime–the major components.
- It’s great potluck recipe and needs really really simple ingredients.
- You’ll pair it with plenty of Mexican dishes!
- The rice cooks in 20 minutes.
- Our technique (classic Mediterranean style of cooking rice) for fluffy rice will blow you away–no more boiled tasteless rice!
- You can make it in advance, use it for meal prep, and even freeze it!
- Leftovers make the best bowls : hello Fajita Bowl 🧡, salads, burritos, wraps and more!
Ingredients You’ll Need
- Rice. Use long grain rice for this recipe. Jasmine rice or basmati are great choices.
- Cilantro. You can use stems and leaves for this recipe. begin with the stems and finish off by adding the leaves.
- Lime. Both lime zest and lime juice are used here for maximum flavor.
- Jalapeno. Completely optional, but oh so recommended!! Use half a jalapeno, a quarter of it, use deseeded, full on seeded, however works for you!
- Garlic and Scallions. The base flavor for the rice.
- Olive oil. We use some to sauté with and then finish of the rice with even more taste by adding a drizzle of it at the end.
- Seasoning. While salt is enough here, we add a bit of chilli powder for an extra level of flavor.
How To Make Cilantro Lime Rice
- Start by making the base of the dish. Sauté some chopped scallions and minced garlic in olive oil in a saucepan for 2 minutes until fragrant over medium heat. This will infuse the recipe with so much flavor.
- Next we add in the rice. You can rinse the rice, soak the rice ahead of time, however it’s unnecessary. If you have time, I recommended rinsing only, no need for soaking.
- Season the rice with salt and chilli powder. Chilli powder is an extra addition from us, and definitely optional. We love the extra touch of flavor of chilli powder. feel free to skip it.
- The rice gets sautéed with the scallions garlic, seasoning and olive oil for another 2 minutes. When you toast the rice, it adds flavor and texture.
- The water goes next, or stock. Definitely use stock for extra flavor, and if you’re out of it, water will do the job just fine.
- You’ll keep the rice on high heat and wait until the water has come to a boil.
- At that point you’ll turn the heat to the lowest setting, lowest than the simmer. Place the lid on your pot and let the rice cook.
- This takes about 16-20 minutes. Uncover and you’ll get fluffy, soft, long grain rice. It’s not mushy, not chewy, just perfectly cooked and soaked with flavor from the base of garlic and scallions, and the stock if using.
- Now you’ll flavor the cilantro lime rice with the cilantro lime. Add in the cilantro, lime zest and juice, olive oil, minced jalapeño, minced scallions.
- Give that a mix and you’re all set for a delicious rice experience like NO OTHER!!!
Rice Cooker Cilantro Lime Rice
To make this recipe in the rice cooker, add the scallions, garlic, olive oil, rinsed rice and water/stock into the basket of your rice cooker. Cook according to the machine. When ready, add in the cilantro, lime, jalapeno and remaining ingredients. Toss well and it’s ready. Let rest 5–10 minutes before opening lid.
How to Serve Cilantro Lime Rice
This recipe is perfect for Fajita Bowl, Salmon Bowl and any Sheet Pan Fajitas. Also makes a great side dish with our Grilled Trout, Grilled Shrimp, Ground Chicken Tacos, Air Fryer Whole Chicken. Add it to this Taco Salad, Crunchwrap Supreme, and don’t forget a dollop of Mango Pico De Gallo, Authentic Guacamole Recipe or Homemade Salsa.
Tips for the BEST Cilantro Lime Rice Recipe
- Use long grain rice for a fluffier and textured dish. Basmati rice also work.
- Rinse the rice to remove any extra starch and have it super fluffy when cooked.
- Sauté the scallions and garlic first to infuse the oil before cooking. Skip this part if you’re using a rice cooker.
- likewise sauté the rice for a nuttier taste and better texture before adding in the liquid.
- Stock or water can be used.
- Use lime zest! Zest contains concentrated oils so you’ll end up with stronger aroma.
- Make sure to cook the rice always at the LOWEST heat setting once the liquid has to a boil.
- When ready, add in the flavorings right away, cilantro, lime, jalapeño, scallions and more olive oil.
- Use zest and juice of the lime for maximum flavor!
Variations of Cilantro Lime Rice Recipe
- Use brown rice or black wild rice for a nuttier, healthier dish. Adjust cooking times and water/liquid amount to ensure it cooks properly. Water ratio: 1 cup rice : 2 ¼ cups water, cook time here is about 40-45 minutes and rest 10 minutes.
- Use cauliflower to make cauliflower cilantro lime rice. Follow the steps in this Dill Cauliflower Rice to make cauliflower rice from scratch. Sauté 5–7 minutes. Add lime and cilantro after cooking. And avoid overcooking it as it becomes watery.
- Try broccoli rice for a variation too.
- Add some black beans to the recipe. Once the recipe is ready, add in some rinsed canned black beans for extra protein and to make it a hearty side dish.
Storing Cilantro Lime Rice, Freezing and reheating
- Leftover of this dish can be stored in an air tight container in the fridge for up to 5 days.
- To freeze the rice, make sure it has cooled for two hours after cooking. Then portion the rice into ziploc bags or sealed containers and place in the freezer for up to 3 months.
- To reheat leftover rice, you can microwave it with a teaspoon of water. Likewise you can add it to a post with a tablespoon of water, set the heat o low with the lid on and let it heat up for 10-15 minutes.
- If reheating the frozen one, you can thaw it first in the fridge for a few hours and reheat as above.
- When reheating, make sure you add in a bit of fresh cilantro and a squeeze of lime to pop up the flavors even more.
What is the Best Type of Rice for Cilantro Lime Rice
- Long Grain White Rice (Best Choice). Long-grain white rice cooks fluffy and separate, which is essential for this dish. It has lower surface starch so you get less clumping, and a good texture after mixing.
- Basmati Rice. Also works well.
- Jasmine Rice. Can work, but slightly stickier.
- Short Grain or Sushi Rice. This is too sticky so by far NOT recommended.
Perfect Rice-to-Water Ratio
For stovetop cooking, our ultimate ratio is 1 cup rice : 1 1/2 cups liquid or water. ALWAYS. when you use too much water, you end up with mushy rice. Too little water, and you end up with undercooked rice.
Why Add Lime After Cooking?
Acid interferes with starch gelatinization. So if you adding all the lime juice during cooking, it can harden grains, create uneven texture and make rice slightly gummy.
Why is my cilantro lime rice mushy?
Mushy rice usually results from:
- Too much water
- Not rinsing rice
- Stirring while cooking
- Overcooking
Can I use bottled lime juice?
Not really. Fresh lime juice is strongly recommended. Bottled juice lacks brightness and can taste flat.
Can I make cilantro lime rice ahead of time?
Yes. Cook rice, cool completely, then mix lime and cilantro before serving for freshest flavor.
How long does cilantro lime rice last in the fridge?
Up to 4 days when stored in an airtight container.
Can I freeze cilantro lime rice?
Yes. Freeze in portioned containers up to 2 months. Thaw overnight before reheating.
How do I keep rice fluffy?
- Rinse the rice before cooking
- Use correct water ratio
- Let rest covered
- Fluff with fork
- Don’t overmix after adding lime
Mexican Recipes To Try
Birria Tacos
Sheet Pan Fajitas
Strawberry Mojito
Lamb Tacos
Nacho Cheese Sauce Recipe
Taco Soup
Nacho Fries
Salmon Tacos
Cilantro Lime Rice
This Cilantro Lime Rice is a zesty, bright and tasty copycat recipe to Chipotle's famous rice. The only difference is that we added so much more flavor and cooked it to fluffy perfection. This easy rice recipe is the perfect side dish to any Mexican food and it cooks in 20 minutes! So gather up your lime, cilantro, jalapenos and let's make the best cilantro lime rice recipe!
Ingredients
- 1 Tablespoon olive oil
- 1 scallion minced
- 3 garlic cloves minced
- 1 cup long grain rice
- 1 1/2 cups warm water
- 1/2 teaspoon salt or to taste
- 1 teaspoon chilli powder
- 1/2 cup cilantro minced
- 1 jalapeño finely minced (optional)
- 1 scallion minced
- 2 tablespoons lime zest
- 3 tablespoon lime juice
- 1 Tablespoon olive oil
Instructions
-
To make the RiceL Use a 4 quart pot and place it over medium high heat until warmed.
-
Add in the oil and sauté the scallions and garlic for just under 2 minutes until fragrant..
-
Add the rice to the oil and sauté for anther minute, then add in the water and seasoning.
-
Let the water come to a boil and as soon as it does, turn the heat to the lowest setting, cover the pot and allow the rice to cook. The rice should be done in 20 minutes.
-
When it’s ready, uncover the pot and add in the cilantro, lime zest and juice, scallions, olive oil and jalapeño if using. Mix them well into the rice, taste for seasoning and set it aside.
-
Rice Cooker Cilantro Lime Rice
To make this recipe in the rice cooker, add the scallions, garlic, olive oil, rinsed rice and water/stock into the basket of your rice cooker. Cook according to the machine. When ready, add in the cilantro, lime, jalapeno and remaining ingredients. Toss well and it's ready.
Recipe Video
Recipe Notes
Tips for the BEST Cilantro Lime Rice Recipe
- Use long grain rice for a fluffier and textured dish. Basmati rice also work.
- Rinse the rice to remove any extra starch and have it super fluffy when cooked.
- Sauté the scallions and garlic first to infuse the oil before cooking. Skip this part if you're using a rice cooker.
- likewise sauté the rice for a nuttier taste and better texture before adding in the liquid.
- Stock or water can be used.
- Use lime zest! Zest contains concentrated oils so you'll end up with stronger aroma.
- Make sure to cook the rice always at the LOWEST heat setting once the liquid has to a boil.
- When ready, add in the flavorings right away, cilantro, lime, jalapeño, scallions and more olive oil.
- Use zest and juice of the lime for maximum flavor!
Variations of Cilantro Lime Rice Recipe
- Use brown rice or black wild rice for a nuttier, healthier dish. Adjust cooking times and water/liquid amount to ensure it cooks properly. Water ratio: 1 cup rice : 2 ¼ cups water, cook time here is about 40-45 minutes and rest 10 minutes.
- Use cauliflower to make cauliflower cilantro lime rice. Follow the steps in this Dill Cauliflower Rice to make cauliflower rice from scratch. Sauté 5–7 minutes. Add lime and cilantro after cooking. And avoid overcooking it as it becomes watery.
- Try broccoli rice for a variation too.
- Add some black beans to the recipe. Once the recipe is ready, add in some rinsed canned black beans for extra protein and to make it a hearty side dish.
Storing Cilantro Lime Rice, Freezing and reheating
- Leftover of this dish can be stored in an air tight container in the fridge for up to 5 days.
- To freeze the rice, make sure it has cooled for two hours after cooking. Then portion the rice into ziploc bags or sealed containers and place in the freezer for up to 3 months.
- To reheat leftover rice, you can microwave it with a teaspoon of water. Likewise you can add it to a post with a tablespoon of water, set the heat o low with the lid on and let it heat up for 10-15 minutes.
- If reheating the frozen one, you can thaw it first in the fridge for a few hours and reheat as above.
- When reheating, make sure you add in a bit of fresh cilantro and a squeeze of lime to pop up the flavors even more.
What is the Best Type of Rice for Cilantro Lime Rice
- Long Grain White Rice (Best Choice). Long-grain white rice cooks fluffy and separate, which is essential for this dish. It has lower surface starch so you get less clumping, and a good texture after mixing.
- Basmati Rice. Also works well.
- Jasmine Rice. Can work, but slightly stickier.
- Short Grain or Sushi Rice. This is too sticky so by far NOT recommended.
Perfect Rice-to-Water Ratio
For stovetop cooking, our ultimate ratio is 1 cup rice : 1 1/2 cups liquid or water. ALWAYS. when you use too much water, you end up with mushy rice. Too little water, and you end up with undercooked rice.
Why Add Lime After Cooking?
Acid interferes with starch gelatinization. So if you adding all the lime juice during cooking, it can harden grains, create uneven texture and make rice slightly gummy.
Why is my cilantro lime rice mushy?
Mushy rice usually results from:
- Too much water
- Not rinsing rice
- Stirring while cooking
- Overcooking
Can I use bottled lime juice?
Not really. Fresh lime juice is strongly recommended. Bottled juice lacks brightness and can taste flat.
Can I make cilantro lime rice ahead of time?
Yes. Cook rice, cool completely, then mix lime and cilantro before serving for freshest flavor.
How long does cilantro lime rice last in the fridge?
Up to 4 days when stored in an airtight container.
Can I freeze cilantro lime rice?
Yes. Freeze in portioned containers up to 2 months. Thaw overnight before reheating.
How do I keep rice fluffy?
- Rinse the rice before cooking
- Use correct water ratio
- Let rest covered
- Fluff with fork
- Don’t overmix after adding lime
How to Serve Cilantro Lime Rice
This recipe is perfect for Fajita Bowl, Salmon Bowl and any Sheet Pan Fajitas. Also makes a great side dish with our Grilled Trout, Grilled Shrimp, Ground Chicken Tacos, Air Fryer Whole Chicken. Add it to this Taco Salad, Crunchwrap Supreme, and don't forget a dollop of Mango Pico De Gallo, Authentic Guacamole Recipe or Homemade Salsa.
This was such a delicious recipe! The entire family loved it. I can’t wait to make it again!!
I made this cilantro lime for dinner with grilled fish and it was 5 star recipe! Thanks for the great recipe!
Perfect side dish—fresh, zesty, and it pairs well with just about anything. It’s become my go-to for adding a little extra flavor to meals.
Love the green colour of this rice. The taste is pretty good too. I used brown rice and it was completely delicious.
I made this for our lunch and it was super easy. The rice is naturally delicious but adding lime and cilantro makes it tastier!
I love love love the lime zest in this recipe! Thanks for that fun twist that I hadn’t had before. It makes the recipe extra special.
This Cilantro Lime Rice has become a staple in our house! It’s so fresh and zesty, the perfect side dish for so many meals. We had it with tacos last night, and it really elevated the whole meal.