Cilantro Lime Rice
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Love Chipotle’s famous cilantro lime rice? Make it in your own kitchen with this easy recipe—it’s just as tasty, if not better!
Inspired by the popular rice served at Chipotle, this cilantro lime rice is not just for burritos and burrito bowls. It’s a delicious side dish that pairs well with chicken, fish, pork, or beef—and it complements any number of cuisines, from Mexican to Asian to Indian.
The recipe features basmati rice, known for its long, slender grains and fluffy texture, prepared using the pilaf technique. This involves “toasting” the rice in oil along with sautéed onions and garlic before adding the liquid. It’s a quick extra step that infuses the rice with a rich, nutty flavor. This cilantro lime rice goes well with tequila lime chicken, grilled jerk chicken, blackened tilapia, beef enchiladas, or butter chicken, to name just a few options.
“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
- Vegetable oil: For sautéing the onion and garlic. It has a neutral flavor, so it lets the other ingredients shine.
- Onion and garlic: These are the flavor builders—they give the rice a savory base that makes everything taste better.
- Basmati rice: Light, fluffy, and naturally aromatic. Extra-long grain works best if you want that classic, separate-grain texture.
- Lime: Adds brightness and zing—it’s what gives the rice that fresh, tangy kick.
- Butter: A little goes a long way in adding richness and helping the rice stay fluffy, not clumpy.
- Cilantro: Brings freshness and that unmistakable flavor that ties the whole dish together. If you’re not a fan, feel free to skip it or swap in parsley.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Cook the onion. Cook the onion. Heat the oil in a medium saucepan over medium-low. Add the onion and cook, stirring often, until it’s soft and translucent, about 5 minutes. Be sure not to let it brown, and don’t rush this step—it builds a flavorful base for the whole dish.
Step 2: Add the garlic and rice. Sauté for 2 to 3 minutes, until toasty and fragrant—this adds flavor and helps keep the grains separate as they cook.
Step 3: Add liquid and seasoning. Add 2½ cups water, along with the salt and pepper and bring to a boil.
Step 4: Simmer. Reduce the heat to low, cover, and cook for 10 to 15 minutes, until the rice is tender and the water is absorbed. Taste a grain—if it’s still a bit firm, add a few tablespoons of water and cook for a few minutes more.
Step 5: Finish. Off the heat, add the lime juice, butter, and cilantro. Fluff the rice with a fork, mixing gently to combine. Taste and adjust the seasoning, if needed, then serve. Leftovers will keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
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Cilantro Lime Rice
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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 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.
- 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
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- Per serving (4 servings)
- Calories: 349
- Fat: 10 g
- Saturated fat: 2 g
- Carbohydrates: 57 g
- Sugar: 1 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 230 mg
- Cholesterol: 8 mg
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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Comments
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I am going to be making this rice for 20-25 people. Do you have any suggestions? Do I just multiply everything? Does timing change? Thank you for this recipe!
Yes, I would just multiply everything. I’ve never tweaked a rice recipe that much so I can’t say for sure if the timing would be any different. I’d just keep a close eye on it. Hope everyone enjoys!
I just made this rice. It was a hit. Everyone loved the subtle flavors and the wonderful basmati aroma. It will be a “go to “ recipe from now on. We are currently going through your cookbooks to try a complete meal. Thanks Jenn.
Karen
Silly question,
If I make jasmine rice in the rice cooker and it’s still warm, can I still add in the cilantro, onions and butter? Or will it taste different?
Hi Florence, not a silly question! Yes, that will work. Enjoy!
I made this recipe last night for my picky husband and it’s not as good as Chipotle, it’s WAYYY better. I have used other recipes in the past for cilantro rice but none were exactly what I was looking for. No longer looking. This recipe is fabulous and a keeper.
This recipe is sooooo delicious! The only different thing I did was add lime zest. My family loves this recipe. Definitely a keeper!!!
Hi Jenn,
Can this be frozen? Thank you!
Yes definitely 🙂
Hi! Do you think I could make this ahead of time? Maybe hold it in a covered casserole dish in a low oven until serving or make it the day before and reheat in a casserole dish? What would you recommend? Thanks!
Hi Erin, You can definitely make it up to a few days ahead of time. I would reheat in the microwave, but a casserole dish in the oven would work too.
Awesome! Thank you for the tip! Would you wait to add the cilantro until just before serving? Will it wilt if added sooner or do you think it will stay fresh?
Hi Erin, Ideally you would add it just before serving. 🙂
I love this rice and can’t stop making it. It is so easy and turns out perfectly every time, just like all of Jen’s recipes! I’ve also made it using jasmine rice and had the same great results. Thank you!
So good! The rice comes out fluffy and flavorful. I paired it with the Moroccan Chicken recipe, also on this site. WHAT a fantastic dinner — thanks Jenn! Your recipes are amongst the most delicious and most reliable on the internet (and your cookbooks are delightful as well).
💗
I’ve never eaten at Chipotle, so I have no way of comparing the two rices, but this was a great way to make rice for a Mexican dinner. We both loved it! Thanks to helpful commenters, I doubled the lime and cilantro and was glad I did. I usually rinse my rice before cooking to lose excess starch for a fluffier version and will do that here before I make it next time. And there definitely will be a next time. Thanks as always, Jenn! I’ve had so much success using your recipes here that I’m going to buy your books.