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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.
Inspired by the popular rice served at Chipotle, this cilantro lime rice is much more versatile than just a filling for burritos and burrito bowls. It makes a delicious side for chicken, fish, pork, or beef, and works with everything from Mexican food to Indian curries.
I make it with basmati rice using the pilaf technique, sautéing the rice with onion and garlic before adding the water. Toasting the rice first brings out its nutty flavor and helps the grains cook up light and separate. A little butter, fresh lime juice, and cilantro stirred in at the end give the rice its signature flavor.
“I have searched long and hard for a Chipotle rice recipe and this by far is the absolute best. My kids are so excited!”
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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Cilantro Lime Rice
Ingredients
- 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
Nutrition Information
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.
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Thanks for this recipe. It’s great. FYI – I have made cilantro lime rice for years. Using the same amount of any kind of rice, I add the juice of 2 limes (2 T) to the water or chicken broth. Next time I’ll use your recipe again and add 2 limes worth of juice at the end to see if there’s any real difference in strength of lime flavor.
I have searched long and hard for a Chipotle rice recipe and this by far is the absolute best. My kids are so excited! Thank you !
Mine didn’t turn out as pretty as yours, but delicious! I will definitely make this again.
This looks really easy and delicious. I have one question though, is basmati rice the only type of rice I can use for this recipe? Thank you, I love your recipes and cookbooks.
Hi Stella, You can use long grain white rice, but the end result won’t be quite as fluffy or aromatic.
We loved this recipe! I doubled the garlic and cilantro and added a can of drained black beans. We served it with the jerk chicken recipe. It is fabulous! Would also go great with any Mexican food or grilled shrimp.
My whole family loved this and said it was very reminiscent of Chipotle’s version. I made it last night to pair with your Thai shrimp curry (which was also excellent). All of your recipes are so consistently good — whenever I make something of yours, I know my family will be happy!!
Hi Jenn,
Firstly, thanks for all the great recipes, quite often use them to the delight of my family. Would this recipe work with black rice? Trying to be a bit more healthy, emphasis on trying lol.
Thanks
Hi Tony, So glad you enjoy the recipes. 🙂 I don’t recommend black rice here – sorry!
Easy to follow recipe, 15 minutes for the rice was perfect timing. Perhaps next time I will double up on the cilantro and lime to add more flavor. I’m also considering adding sliced almonds… what to you think of that?
Hi Elizabeth, It’s perfectly fine to double the cilantro and lime and to add almonds. 🙂
Can you use jasmine rice instead of basmati? It’s all I have at the moment. I have made tons of your recipes and love them all. Vicki
So glad you like the recipes! Yes, jasmine rice should be fine – just keep in mind that jasmine rice is a bit sticky or so the texture will be a little different. Feel free to use this recipe as a reference.
Planning to make this cilantro rice and blackened tilapia for dinner tonight and I know it’ll turn out great! I really appreciate how clear your instructions are – even an experienced cook ( like me!) can use some reminders about not over- browning onions and getting the perfect “ bite” on rice. Thanks again!
We made this for dinner tonight! Very , very good!!! All of us loved it!!! Daughter-in-law who is on a keto diet made hers with cauliflower rice!!! That turned out very good too!!!
Why do you mostly use vegetable oil instead of olive oil in your cooking even your dressings? Just curious, as I prefer olive for health reasons.
Hi Candice, Olive oil has a stronger taste whereas vegetable oil is very mild in flavor. I like to use vegetable oil in cases where I don’t want the flavor of the oil to shine through; dressings are a great example. Hope that clarifies!