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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.
More Rice Recipes You’ll Love
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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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.