Cilantro Lime Rice

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This cilantro lime rice recipe is inspired by the Chipotle favorite, with fluffy basmati rice, fresh lime and cilantro, and a hint of buttery richness.

What You’ll Need To Make Cilantro Lime Rice

• Basmati rice: Its long, slender grains cook up light and separate, which is ideal for this recipe. I prefer extra-long-grain basmati if you can find it.
• Onion and garlic: Cooking them with the rice gives the whole dish a savory base of flavor.
• Vegetable oil: A neutral oil works best for sautéing the aromatics and toasting the rice.
• Lime: Use freshly squeezed lime juice rather than bottled—the fresh flavor really matters here.
• Butter: Stirred in at the end for a little richness. I always prefer unsalted so you can control the seasoning.
• Cilantro: Add it at the end so it stays fresh and bright. If you’re not a cilantro fan, you can leave it out, though of course the rice will lose some of its signature flavor.
• Jump to the printable recipe for precise measurements

How To Make Cilantro Lime RIce

Cook the onion: Heat the oil in a saucepan and cook the onion until soft and translucent, without letting it brown. Don’t rush this step—it builds a flavorful base for the whole dish.

Toast the rice: Add the garlic and rice and cook, stirring often, until the rice is lightly toasted and fragrant. Toasting brings out the rice’s nutty flavor and helps the grains stay separate as they cook.

Step 3: Add liquid and seasoning. Stir in the water, salt, and pepper and bring to a boil.

Cover and simmer: Reduce the heat, cover, and cook until the rice is tender and the water is absorbed. Taste a grain—if it is still a little firm, add a splash of water and continue cooking a few minutes more.

Finish the rice: Remove from the heat and add the lime juice, butter, and cilantro. Fluff gently with a fork until the butter is melted and everything is evenly combined, then taste and adjust the seasoning before serving. Leftovers keep well in the fridge for several days, or you can freeze for longer storage.

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Print

Cilantro Lime Rice

4.80 (25 reviews)

By Jennifer Segal

This easy cilantro lime rice goes with just about anything, from grilled meats to saucy curries.

Servings: 4

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Ingredients 

US CustomaryMetric

• 2 tablespoons vegetable oil
• ⅓ cup minced yellow onion, from 1 small onion
• 1 clove garlic, minced
• 1½ cups basmati rice
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon lime juice, from 1 lime
• 1 tablespoon unsalted butter
• ¼ cup finely chopped fresh cilantro

Instructions

• In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; lower the heat if necessary.
• Add the garlic and rice and sauté for 2 to 3 minutes, until toasty and fragrant.
• Add 2½ cups (600 ml) water, along with the salt and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, until the rice is tender and the water is absorbed. Taste the rice; if it is still a bit firm, add a few more tablespoons of water and cook a few minutes more.
• Off the heat, add the lime juice, butter, and cilantro; then mix and fluff the rice with a fork. Taste and adjust the seasoning if necessary.

Notes

Make-Ahead/Freezing Instructions: The rice can be made up to 4 days ahead of time or frozen for up to 3 months. Simply prepare the rice as instructed and let it cool to room temperature before storing it in an airtight container. When you’re ready to serve, thaw overnight if necessary and reheat in the microwave. If necessary, you can add a splash of water to help loosen it up and bring back its freshness.

Nutrition Information

Per serving (4 servings) Calories: 349kcalCarbohydrates: 57gProtein: 5gFat: 10gSaturated Fat: 2gCholesterol: 8mgSodium: 230mgFiber: 1gSugar: 1g

Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

• Freezer-Friendly
• Gluten-Free Adaptable
• Sides
• Vegetarian
• Asian Recipes
• Indian Recipes
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