By keeping just a few ingredients on hand you’ll always have the option of whipping up this light, effervescent Cilantro Lime Rice.
It does quite well in groups (think burrito bowls) but sometimes it just needs some quality one-on-one time (with black beans). Either way, it’ll be one of your most versatile creations if you give it a chance.
Cilantro Lime Rice Recipe and Tips
You can get by using water as a base, but you’ll notice quite a difference if you cook the rice in some stock. I’m using 2 cups of this homemade version but a low sodium storebought version will work too.
For every cup of rice you use you’ll need about 1/2 cup worth of chopped cilantro; this translates roughly into half of a standard sized cilantro bunch.
It’s common to use the cilantro stems in Mexico so I’m in the habit of doing that. After rinsing, you can twist off the bottom, thicker portion of the stems but feel free to leave in the thinner stems that connect the leaves. (Here’s how I chop cilantro.)
You’ll also need two tablespoons of lime juice for each cup of rice. You’ll get two tablespoons of juice from a fresh lime but if your limes are suffering you might need an extra one.
Then it’s just a matter of blending together the cilantro, lime juice, and a single garlic clove. You might need a couple tablespoons of water (or oil) to get it to combine.
This mixture then gets added to the cooked rice.
Easy right?
Give it a final taste for salt before serving. This recipe uses 1/2 teaspoon of salt when cooking the rice and that is usually enough for me.
You can also keep some extra chopped cilantro on hand if you want a fresh layer on top. So good!
It’ll be tempting to gobble it up on its own, but don’t forget that this Cilantro Lime Rice is a gregarious lot and likes to hang out with others on occasion.
Buen Provecho.
Cilantro Lime Rice
Ingredients
- 1 cup white rice
- 2 cups chicken stock (or vegetable stock)
- 1/2 cup cilantro
- 1 lime
- 1 garlic clove
- 1/2 teaspoon salt
- oil
- splash of water
Instructions
- Heat up a dollop of oil in a saucepan on medium-high heat
- Saute 1 cup of rice in the saucepan until lightly browned
- Add 2 cups of stock and 1/2 teaspoon salt to the rice
- Bring to a boil and then reduce heat to a light simmer
- Let simmer until the liquid is absorbed
- Turn off heat and cover, letting rice sit in its own steam for a few minutes
- Rinse 1/2 bunch of cilantro and twist off the bottom stems, chopping roughly
- Add to a blender along with 2 Tablespoons lime juice and 1 garlic clove
- Add a couple tablespoons of water (or oil) and blend the ingredients together
- Add the lime cilantro mixture to the cooked rice and mix thoroughly
- Taste for salt
- Add additional cilantro if desired
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David Christy
Happy New Year Patrick!
Patrick
Thanks David. Happy New Year!!
Cathy
This recipe is so good, it has a refreshing taste!!
Patrick
Thanks Cathy!
Sh3ilah
OMG I absolutely love this rice and make it all the time. It compliments my fish tacos perfectly with that taste of lime and cilantro. I follow your directions exactly. Since I double the recipe for my family of 5 (3 growing teenage boys) I just use 1 whole lg lime but double everything else. I will say that my favorite choice for white rice is the Jasmine Rice because it doesn’t get soggy. Thank you so so much for sharing your recipe. ♥️
Patrick
Ahh good to know, thanks much for your note Sheila!
Gerry
This is now officially my favourite way to cook rice. This is going to become a staple in our house!
Brooke
I browned the rice in 1 tbsp of butter and 1 tsp on olive oil. I used 2 cups of water with 2 tsp of better than Bouillon chicken flavor. I also pureed the ingredients and brought to a simmer before adding it to the rice at the end.
This was the best rice I have ever made. Everyone loved it. Even my picky 4 year old wanted more.
Heather
I made this with brown rice. So delicious.
Deidre Nieto
My family is enjoying this rice right now!!! Thanks for this recipe and now will be added to our menu!!!
Verrrry delicious
Sharon F
This rice is absolutely delicious! Love cilantro, lime and rice… great combination and so full of flavor. I serve this with bbq, roasted chicken and mexican street corn too… thanks so much!! I’ve followed your blog for a long time but haven’t had the free time and opportunity to thank you for your recipes and posts! Thank You!
Patrick
Thanks much Sharon! So glad you are finding some keeper recipes on the site. Cheers.
Lesley
My daughter made this as a “poke bowl” and topped with chicken, avacado and red bell pepper. It was delicious!