There’s something about Cilantro Lime Rice that makes any meal feel brighter and more complete. I started making this version at home years ago when I got hooked on Chipotle’s rice bowls—and I’m happy to say, it’s become a permanent fixture in my weekly meal prep. It’s fluffy, fresh, and the citrusy kick from the lime just brings everything to life. Whether I’m layering it into burrito bowls, stuffing it into tacos, or scooping it up with grilled shrimp, this rice never lets me down.
Why I Always Come Back to This Recipe
This is one of those side dishes I make on autopilot. It’s that easy. And even though it only uses a handful of ingredients, it brings so much flavor to the table. I’ve made this rice for everything from family dinners to potlucks, and there’s always someone who asks for the recipe.
The best part? You don’t need anything fancy. Just fresh lime, chopped cilantro, garlic, and your favorite long-grain rice. That’s it. And when those ingredients come together, you get something that tastes way more exciting than plain rice ever could.
Tips
Rinse your rice well.
I always rinse my Jasmine rice under cold water until the water runs clear. It helps remove excess starch and gives you fluffier, less sticky rice—especially important for this kind of dish.
Toast the garlic for depth.
That quick 30-second sauté with garlic at the beginning really makes a difference. It builds a base of flavor that balances out the brightness from the lime.
Don’t skip the rest time.
After the rice is done cooking, let it steam (off the heat, covered) for a good 10 minutes. This step helps the rice firm up and stay fluffy when you mix in the lime and cilantro.
Zest before you juice.
Sounds obvious, but I’ve forgotten before. Zest your lime before cutting it—it’s easier, and you won’t lose out on all that citrusy oil.
How I Serve Cilantro Lime Rice
This rice is the ultimate “what can I serve this with?” solution. I’ve tucked it into everything from taco night spreads to meal prep lunches with roasted veggies. Some of my go-to pairings:
- Burrito Bowls: A base of cilantro lime rice topped with black beans, grilled chicken or steak, avocado, and salsa.
- Fish Tacos: A scoop on the side of Baja fish tacos adds a fresh contrast to the crispy fish.
- Huevos Rancheros: It may sound unusual, but spooning this next to a fried egg, warm tortilla, and ranchero sauce? Game changer.
- Party Sides: This rice holds up well in a warm crockpot for hours, making it my go-to for taco bars and potlucks.
Storage and Make-Ahead Tips
Fridge:
Store in an airtight container for up to 4–5 days. To reheat, I add a splash of water and cover with a damp paper towel in the microwave—or rewarm in a skillet. A squeeze of fresh lime before serving brings it right back to life.
Freezer:
You can absolutely freeze this! Let it cool completely, portion it into freezer bags, and freeze for up to 3 months. To reheat, I thaw it overnight in the fridge and warm on the stovetop.
Common Questions
Can I make this in a rice cooker?
Yes, and I often do when I want a hands-off version. Cook your rice as usual, then mix in the lime juice, zest, cilantro, and sautéed garlic afterward. It’s just as good.
Can I use brown rice?
Definitely! Just adjust the cooking time and liquid according to the type of rice you’re using. Brown rice takes longer to cook, but the flavor still pairs beautifully with the lime and cilantro.
Can I keep this warm in a slow cooker?
Yes—and this is a party trick I swear by. I make a double batch and transfer it to a warm slow cooker for taco nights or big gatherings. It stays warm and fluffy, and guests can help themselves.
Final Thoughts
This cilantro lime rice is the kind of recipe that earns a permanent spot in your weekly rotation. It’s quick, versatile, and just feels fresh—even when everything else on your plate is a leftover. If you’re craving that Chipotle-style bowl at home, start here. The rest is just toppings.
Cilantro Lime Rice
There’s something about cilantro lime rice that makes any meal feel brighter and more complete.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 cup long-grain white rice
- ½ teaspoon kosher salt
- 1 ½ cup water or broth
- 1 lime, zested and juiced (about 2 tablespoons juice)
- ½ cup finely chopped fresh cilantro
Instructions
- Rinse the rice in a fine mesh sieve until the water runs clear. Set aside.
- Heat the oil in a large saucepan over medium-high heat. Add the garlic and saute for 30 seconds, until fragrant. Add the rice and salt, and stir the rice for a minute, lightly toasting it.
- Add the water, bring it to a boil, cover the pot, and reduce the heat to low. Simmer for 10 to 15 minutes, until the water is absorbed and the rice is tender. Remove the pot from heat (keep it covered) and let it steam for an additional 10 minutes.
- Add the lime juice, lime zest, and chopped cilantro. Stir everything together and serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 104Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 2mgSodium 248mgCarbohydrates 14gFiber 0gSugar 1gProtein 3g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
