Tangy lime juice, fresh cilantro, and lightly sweetened rice go perfectly together in this cilantro lime rice. For easy hands-off cooking, we'll cook it in the rice cooker for a simple & flavorful side dish, ready in under 30 minutes. And if you love it as much as I do, you'll be thrilled to know this recipe can easily be doubled.
Growing up, we nearly always had fresh rice in the rice cooker. I still eat rice nearly everyday, and my go-to cooking method is the rice cooker. It's my favorite hands-off cooking method (sorry slow cooker, you're a close second, I promise!)
One thing I love most about this cilantro lime rice recipe is that it's incredibly versatile.
The Mexican inspired flavors of this recipe go great with my spicy shredded chicken tacos and fajita tray bake. (It is known as a copycat Chipotle recipe after all.)
But it also tastes delicious with roasted root vegetables, or a warm bowl of chickpea soup.
If you don't have a rice cooker, don't worry. You can also make this recipe on the stove, so keep reading for the instructions and tips.
Making cilantro lime rice is such an easy and simple way to add new flavors to your favorite recipes. So let's get cooking!
Ingredients
- Long grain rice - I recommend using basmati rice or jasmine rice. Basmati rice has a slightly chewier flavor, while jasmine rice is a little more sticky. You could substitute brown rice, but let it soak in water at room temperature for at least one hour before cooking brown rice to soften its hard texture.
- Water - The amount of water depends on your rice cooker's instructions, so check that before cooking your rice.
- Salt - Adding salt before cooking your rice ensures even distribution of the salt. If you try to add salt after the rice is cooked, you might get pockets that are unevenly salted. I recommend using kosher salt for the health benefits and quick dissolve time, but you can also use table salt.
- Garlic - Fresh minced garlic adds a wonderful savory kick of flavor to the rice. You could substitute garlic powder if you don't have fresh garlic.
- Olive oil - Coats the rice to prevent it from drying out and adds more flavor. You could use vegetable oil, but it won't add much flavor. You can also substitute melted butter or coconut oil for different flavors.
- Cilantro - If cilantro tastes like soap to you, feel free to swap it out with fresh parsley or basil. You can substitute dried herbs, if you don't have fresh herbs available.
- Lime juice - Freshly squeezed lime juice adds a bright, tangy flavor. I don't recommend using the bottled lime juice at grocery stores, since it can add a bitter or chemical flavor.
How to Cook Cilantro Lime Rice
Below are the general steps to make this recipe. For the full step-by-step instructions to make rice either in a rice cooker or on the stove, scroll down to the recipe card at the bottom of this post.
1. Wash the rice in water and drain three times.
2. Combine the rice, salt, garlic and water in a rice cooker.
3. Cook until the water has been absorbed and the rice is tender.
4. Mix in the olive oil, chopped cilantro, and lime juice.
How to Make Cilantro Lime Rice on the Stove
If you don't have a rice cooker, or if you prefer cooking rice on the stovetop, you can still make this tasty recipe.
Follow the same first step to wash the rice. Add the rice, salt, garlic and water to a saucepan instead of a rice cooker. Bring to a boil on high heat, then reduce the heat to low and simmer with the lid on, for about 20 minutes. Then follow the same final step to add the olive oil, cilantro, and lime juice.
Recipe Tips
- Water Quantity: To determine how much water to add to your rice, read the instructions for your rice cooker. Some rice cookers recommend 1 cup of water for every 1 cup of rice, while others recommend 2 cups of water for every 1 cup of rice.
- Juicing Limes: To juice a lime, first roll a whole lime between the palm of your had and the counter to break down its fibers and make it easier to juice. Then use a sharp knife to slice the lime in half across the center (not lengthwise). Use a citrus juice or fork to extract the juice. If you don't want lime pulp in your rice, juice the lime over a fine mesh strainer.
- Hold the Cilantro: Wait to add the cilantro until after the rice is done cooking. If the cilantro gets cooked with the rice, it can become mushy and bland.
- Save the Stems: I normally use just the leaves of cilantro, then save the stems to make homemade vegetable stock. But they are edible, so you can finely mince cilantro stems and add them in with the leaves.
Variations for More Flavor
- Cook your rice in vegetable broth or chicken broth instead of water for a richer, savory flavor. Reduce the amount of salt if the broth you're using is salty already.
- If you really love the citrus flavor of limes, zest the lime before juicing it, to add lime zest to your cilantro lime rice.
Storing
The olive oil helps prevent the rice from becoming hard and dry in the fridge. So this recipe tastes great as leftovers!
Fridge: Allow leftovers to cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat leftover rice in the microwave for about 1 minute.
What to Serve with Cilantro Lime Rice
Cilantro Lime Rice in the Rice Cooker
Ingredients
- 1 cup basmati rice or jasmine rice
- water (either 1 cup or 2 cups, according to your rice cooker's instructions)
- 1 teaspoon salt
- 2 cloves garlic, minced (about 1 Tbsp)
- 1 tablespoon olive oil
- ¼ cup chopped cilantro leaves
- 2 tablespoon lime juice (from 1 whole lime)
- Optional: extra cilantro and lime wedges, for topping
Instructions
Rice Cooker Method
- Wash the rice in water and drain three times.
- Combine the rice, salt, minced garlic and either 1 cup or 2 cups of water (according to your rice cooker's instructions) in a rice cooker.
- Cook until the water has been absorbed and the rice is tender, according to your rice cooker's instructions.
- Add the olive oil, chopped cilantro, and lime juice. Mix to combine and enjoy!!
Stove Top Method
- Wash the rice in water and drain three times.
- Combine the rice, salt, minced garlic, and 1.5 cups water in a medium saucepan over high heat and bring to a boil.
- Reduce the heat to medium low heat and simmer, covered with the lid, for about 20 minutes, until the water has been absorbed and the rice is tender.
- Add the olive oil, chopped cilantro, and lime juice. Mix to combine and enjoy!!
Notes
- To determine how much water to add to your rice, read the instructions for your rice cooker. Some rice cookers recommend 1 cup of water for every 1 cup of rice, while others recommend 2 cups of water for every 1 cup of rice.
- Wait to add the cilantro until after the rice is done cooking. If the cilantro gets cooked with the rice, it can become mushy and lose some of its flavor.
- You can substitute the olive oil with any type of oil including vegetable oil, avocado oil, or even melted butter.
- Store leftovers in an airtight container in the fridge for up to 4 days.
I'm eggcited to hear from you :)