Save to Pins The first time I had cilantro lime rice was at a tiny taqueria tucked between a laundromat and a pawn shop. I took one bite and forgot entirely about my tacos. I went home that same night and tried to recreate it, failing three times before landing on what sits in front of you now.
I once made a triple batch for a backyard barbecue and watched it disappear before the meat even came off the grill. My neighbor asked for the recipe, and now it shows up at every potluck in our cul-de-sac.
Ingredients
- 1 cup long-grain white rice: Short-grain turns mushy, and brown rice needs entirely different timing
- 2 cups water: Or swap one cup for broth if you want more depth
- 1 tablespoon neutral oil: Keeps the rice from sticking and adds a subtle richness
- ½ teaspoon salt: Enhances rather than overpowers
- ½ cup fresh cilantro, finely chopped: The real star, so please do not use dried
- 2 tablespoons fresh lime juice: About one lime, and fresh matters more than you think
- 1 teaspoon lime zest: This carries the essential oils that make the rice sing
- 1 tablespoon unsalted butter: Optional, but it rounds everything out beautifully
Instructions
- Rinse until clear:
- Run cold water over the rice in a fine-mesh strainer until the water runs clear, usually three or four rinses
- Toast the grains:
- Heat oil in a medium saucepan over medium heat, add the rice, and stir for one to two minutes until it smells nutty and looks slightly translucent
- Simmer gently:
- Pour in water and salt, bring to a boil, then drop heat to low, cover, and cook for fifteen to eighteen minutes until the water disappears
- Let it rest:
- Remove from heat, keep the lid on, and walk away for five minutes so the moisture redistributes
- Finish with flair:
- Fluff with a fork, fold in butter if using, then toss with lime juice, zest, and cilantro until every grain is coated
Save to Pins This rice saved a boring Tuesday dinner when I had nothing but beans and frozen corn in the pantry. Suddenly it felt like a real meal, and now it is my go-to rescue side dish.
Making It Yours
I have added minced garlic during the toasting step, swapped in coconut oil for a tropical twist, and even tossed in diced jalapenos when I wanted heat. The skeleton stays the same, but the details are yours to play with.
Serving Ideas
Besides the obvious taco night pairing, this rice works under grilled shrimp, alongside roasted vegetables, or even in a burrito bowl. I once served it with roasted sweet potatoes and it was unexpectedly perfect.
Storage and Prep
The rice keeps in the fridge for four days, though the cilantro loses some punch after day two. I reheat it with a splash of water and squeeze of fresh lime to wake it back up.
- Double the batch and freeze portions in freezer bags for quick sides
- Prep the cilantro and lime ahead so cooking feels effortless
- Use day-old rice to fry an egg in the morning
Save to Pins This is the kind of side that makes people think you are better at cooking than you actually are, and I am perfectly okay with that.
Questions & Answers
- → How do you achieve fluffy rice in this dish?
Rinsing the rice before cooking removes excess starch, and sautéing it briefly with oil helps maintain separated grains. Cooking with the right water-to-rice ratio and letting it rest covered also contribute to fluffiness.
- → Can I substitute ingredients for dietary preferences?
Butter is optional and can be replaced with plant-based alternatives to keep it dairy-free or vegan without sacrificing flavor.
- → What adds the lime flavor to the dish?
Fresh lime juice and lime zest are stirred in after cooking, providing bright citrus notes that complement the cilantro and rice.
- → How can I add more depth of flavor?
Adding a minced garlic clove during sautéing or substituting half the water with low-sodium broth enhances the overall flavor profile.
- → What dishes pair well with this side?
This fragrant rice complements Mexican-inspired meals, grilled meats, and vegetable dishes, adding freshness and zest to the plate.