Cilantro Lime Rice Recipe: Zesty Side Dish for Any Meal

Fluffy, tender and full of bright flavor, this Cilantro Lime Rice rivals restaurant versions. Made with long grain white rice cooked in savory broth, then finished with plenty of chopped cilantro, fresh lime zest and lime juice. It’s a family favorite and a perfect side for Tex‑Mex and Mexican meals.

All about this Cilantro Lime Rice

This easy cilantro lime rice is a go‑to side that pairs beautifully with chicken, fish, shrimp and pork. The rice is cooked in chicken broth for extra flavor, then brightened with lime zest, fresh lime juice and chopped cilantro. It keeps well and is versatile—use it for burritos, bowls or as a simple accompaniment to grilled or roasted proteins.

Ingredients Needed

• Rice: long grain white rice (see notes on types below).
• Oil: a neutral oil such as avocado oil or olive oil for toasting the rice.
• Chicken broth: low‑sodium chicken broth for flavor; you can substitute vegetable broth or water.
• Salt: to taste, for seasoning during cooking.
• Cilantro: chopped, include both leaves and tender stems for best flavor.
• Lime: use both zest and fresh lime juice to finish the rice.

What is the best type of rice to use?

This recipe works best with long grain white rice. Long grain varieties stay separate and fluffy after cooking rather than becoming sticky.

Good options:

• American long grain white rice: classic, affordable and easy to find.
• Basmati rice: cooks light and separate, commonly used for fragrant rices.
• Jasmine rice: has a pleasant fragrance when toasted and cooks beautifully for this recipe.

How to Make

1. Rinse the rice (optional). Rinse in a fine mesh strainer under cold water until the water runs clear to remove excess starch. You can also soak briefly and drain.
2. Toast the rice. Heat a small amount of oil in a large skillet over medium heat. Add the rice and cook, stirring, until it begins to turn golden and develops a toasty aroma. This step improves flavor and helps keep the grains separate.
3. Add the broth and salt. Pour in the chicken broth and stir in the salt. Bring the mixture up to a simmer.
4. Cover and simmer on low. Once simmering, cover the pan and reduce the heat to low. Cook undisturbed for about 25 minutes for 1–2 cups of rice; larger quantities or brown rice will need more time.
5. Rest the rice. Remove the skillet from the heat but keep the lid on. Let the rice rest for 10 minutes undisturbed.
6. Finish and serve. Remove the lid, fluff the rice with a fork, then stir in chopped cilantro, lime zest and fresh lime juice. Serve warm.

FAQs

Serving Ideas

• Side dish: pairs with grilled fish, shrimp or richer meats; great with tacos or chile dishes.
• Burritos: a flavorful filling for burritos and smothered burritos.
• Bowls: build bowls with this rice, beans, shredded chicken or pork, salsa and fresh veggies.

Storage and Reheating

• Storing: Keep leftovers in a sealed container in the refrigerator for 3–5 days.
• Reheating: Microwave with 1 tablespoon of water per cup of rice until 165°F, or reheat on the stovetop over medium heat with the same water addition, stirring to prevent sticking.
• Freezing: Freeze cooled cooked rice in a freezer‑safe container for up to 2 months; thaw overnight in the refrigerator.

More Tex‑Mex side dish ideas:

• Mexican Rice
• Refried Beans
• Charro Beans
• Mexican Green Rice (Arroz Verde)

Perfect Cilantro Lime Rice

Prep: 10 mins | Cook: 35 mins | Servings: 6 | Author: Serene

Tender rice flavored with fresh lime and chopped cilantro—perfect with chicken, fish or shrimp.

Ingredients

• 1 tbsp oil (olive oil or avocado oil)
• 2 cups long grain white rice, rinsed
• 4 cups low‑sodium chicken broth
• ½ tsp lime zest
• 1½ tsp salt
• 1 tsp fresh lime juice
• ½ cup chopped cilantro

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add the rice and stir to coat with oil. Cook, stirring, until the rice begins to toast.
3. Pour in the chicken broth and stir in the salt. Keep heat at medium and bring to a simmer.
4. Cover the skillet, reduce heat to low and cook covered for 25 minutes without lifting the lid.
5. Remove the skillet from heat and keep the lid on. Let the rice sit undisturbed for 10 minutes.
6. Remove the lid, fluff the rice, then stir in cilantro, lime zest and lime juice. Serve warm.

Notes

Types of long grain rice: American long grain, basmati or jasmine all work well. Jasmine offers a sweet fragrance when toasted.

Rinsing: Rinse rice in a fine mesh strainer under cold water until the water runs clear to remove excess starch.

Storage: Refrigerate leftovers for 3–5 days or freeze up to 2 months. Reheat with a splash of water until 165°F.

Nutrition

Serving: 1 | Calories: 258 kcal | Carbs: 51 g | Protein: 5 g | Fat: 3 g | Sodium: 1159 mg

Nutrition values are approximate.

Photography by KJandCompany.co

Recipe first published February 25, 2020. Updated April 26, 2023 to simplify flavors by removing green onion and garlic.