Make this Cilantro Lime Rice by toasting long-grain rice in garlic, simmering it with lime zest and chicken broth, then stirring in fresh cilantro and lime juice. This simple, flavorful side pairs beautifully with fajitas, burritos, or grilled meats.
Why this recipe is so great:
- Inspired by Chipotle’s cilantro lime rice. I adjusted the method—like toasting the rice and adding garlic—for extra depth of flavor while keeping the bright cilantro-lime profile.
- Perfect for meal planning. The recipe yields a generous batch that stores well and works in burritos, bowls, salads, or as a side for grilled chicken or fish.
- Easy to vary. Swap cilantro and lime for basil and lemon for a different fresh flavor, or make other simple substitutions described below.
Ingredients needed:
Exact quantities are listed in the recipe card below. Summary of main ingredients:
- Olive oil and butter
- Long-grain white rice (basmati recommended)
- Garlic
- Chicken broth (or water)
- Salt
- Lime (zest and juice)
- Fresh cilantro
How to make Cilantro Lime Rice:
Full instructions appear in the recipe card below; here’s a concise overview:
- Toast the rice: Sauté rice in oil and butter until it turns golden and smells nutty, then add garlic and cook briefly.
- Cook in liquid: Stir in chicken broth (or water), salt, and lime zest. Bring to a boil, reduce to a low simmer, cover, and cook until liquid is absorbed.
- Finish and serve: Let the rice rest, fluff it, then fold in lime juice and chopped cilantro. Adjust seasoning and serve warm.
Recipe tips for perfect results:
- Substitutions: Use water instead of chicken broth to make this vegetarian. For a vegan version, replace the butter with additional oil. Swap the cilantro and lime for basil and lemon for a different herb-forward rice.
- Storage: Store leftovers in an airtight container in the refrigerator for 3–5 days. The rice holds up well even with cilantro mixed in.
Serve this recipe with:
- Steak or shrimp fajitas
- Shredded beef or barbacoa quesadillas
- Instant Pot charro pinto beans or easy cheesy beef enchiladas
- Grilled chicken, salmon patties, or pork tenderloin for a simple dinner plate
If you try this recipe, leave a comment to share how it turned out — I love hearing from readers!
Cilantro Lime Rice
Prep 10 mins
Cook 25 mins
Total 35 mins
Servings 8 servings
Author Krissy Allori
Toast long-grain rice with garlic, simmer with lime zest and chicken broth, then finish with fresh cilantro and lime juice for bright, flavorful rice.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 1/2 cups basmati rice (or other long-grain white rice)
- 2 cloves garlic, minced
- 2 1/4 cups chicken broth (or water)
- 1 teaspoon kosher salt
- 1 large lime (zest and juice)
- 1 cup fresh cilantro, lightly packed, roughly chopped (use leaves and tender stems)
Instructions
- Toast rice: Heat 2 tablespoons olive oil and 1 tablespoon butter in a medium saucepan over medium-high heat. Add 1 1/2 cups basmati rice and stir to coat. Cook mostly undisturbed, stirring occasionally, until the rice is golden and fragrant. Stir in 2 cloves minced garlic and cook about 1 minute.
- Add liquid: Pour in 2 1/4 cups chicken broth (or water), 1 teaspoon kosher salt, and the lime zest. Bring to a rolling boil over high heat, then cover and reduce heat to maintain a very low simmer.
- Simmer: Cook undisturbed for about 15 minutes, or until the liquid is absorbed. Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork or large spoon.
- Serve: Just before serving, stir in the juice of the lime (start with half, taste, and add more as desired) and 1 cup chopped cilantro. Adjust salt to taste and serve warm.
Notes
- Substitutions: Use water for a vegetarian version; replace butter with additional oil for vegan. Swap herbs and citrus for a different flavor profile.
- Storage: Store leftovers in an airtight container in the refrigerator for 3–5 days.
Nutrition
Calories: 177 kcal, Carbohydrates: 29 g, Protein: 3 g, Fat: 5 g
Nutrition information is an estimate.