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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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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.