Cilantro Lime Rice
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
Cilantro Lime Rice
This easy cilantro lime rice goes with just about anything, from grilled meats to saucy curries.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is a really nice rice option. I used a little more lime juice than the recipe calls for, and everyone loved it. Initially I thought this would be more for mexican meals, but after tasting, I think it would work equally well with many entrees.
Would like to make a huge batch, to feed 35-40. Any suggestions?
Hi Evette, that’s a lot of rice! I’d make 8 to 10 times the recipe. Because rice can be finicky, I’d probably double the recipe and make several batches of that. Hope everyone enjoys!
Thank you for your help! It’s for a team lunch. I was looking for a couple of sides that could be easy made and transported.
I added the zest of the lime and a 1/2 tbsps more lime juice. I think it strengthen the flavor.
I was taught that basmati rice should always be rinsed several times. You give such instructions in your other basmati rice recipes, but not this one. Is that an omission, or is there something different about this recipe such that rinsing is not required?
Hi Tony, I tested it both ways for this recipe and found it wasn’t necessary to rinse the rice (so it’s not an omission). Hope you enjoy if you make it!
Will it change the taste or recipe to rinse? I’ve heard it is dangerous to eat rice not rinsed
Hi Amy, it’s perfectly fine to rinse the rice if you’d like – it won’t impact the recipe at all.
I made this recipe yesterday (sorry forgot to take a picture) it was incredibly delicious and so easy to make. I think that mixing it with a “fork” was key. Everyone loved it and cleaned out the pot!!! Thanks Jenn!
Brenda
Jenn, do you think that other grains would work instead of rice… thinking of maybe freekeh or quinoa? btw – I’ve made many of your recipes and they always turn out great!
Sure, either should work, but follow the cooking times on the package for the grain you use as it may differ from the rice. Enjoy!
Can this be made with brown rice? If so, any needed adjustments? Thanks!
Hi Melissa, yes, it can be made with brown rice, but the cook time may be different, so you’ll need to keep a close eye on it. I’d love to hear how it turns out!
Hi Jenn,
I want to make this as a side to fajitas. Do you think I could add a little jalapeño with the onion to add a little heat?
Your recipes are great, always a go to for me!
Thanks,
Beth
Sure (and glad you like the recipes)!
This recipe was truly amazing and so simple for a weeknight dinner side. Both of my daughters mentioned how much she loved it! I like providing recipes to my girls where they can take the information back to their apartments and make it for themselves because it’s so easy and so tasty.
Cilantro Lime Rice will be made again and again in my home as well as my girls’ homes.
We make this rice from Jenn’s book on a regular basis. Always a treat, wonderful flavors. The kids ask for it and are always first at the table, when dinner includes this rice. Love it! Thank you, Jenn.