Cilantro Lime Rice
Cilantro lime rice is a game changer, fresh, zesty, and super versatile. With a few tips, you’ll enjoy restaurant style rice in minutes.
Rice is endlessly customizable, and in this recipe, you can make it as citrusy as you would like it.
Other flavors to add in are garlic, onion,
Note on lime zest: I don’t prefer lime zest in the rice, it tends to stick to people’s teeth and has a stronger taste than expected. I prefer to use more lime juice for more flavor. But go right ahead and use some lime zest if desired.
A mix of lemon and lime juice is a great combination for a fresh citrusy flavor. Don’t forget to add some salt. I prefer coarse kosher salt; table salt has such a metallic taste, and since the grains are so small, it can easily be over-salted.
And onto the cilantro, now this is one item I just LOVE, be sure to chop it fine so it blends in the rice easily. If you want to see more cilantro, serve it garnished with long cilantro sprigs.
How much cilantro is really up to you. I typically start with a small bunch and then chop it. When I measured it, the cilantro was less than 1/2 cup chopped. If you measure before chopping, it can be pressed into one cup loosely. I find it’s the right amount when you can see the green cilantro throughout the rice. Use as much as you’d like!
If you’d like to spice up this rice, saute a finely diced jalapeno in the oil before cooking the rice, or add a pinch of crushed red pepper flakes when you mix the lime and cilantro into the hot rice.
I’ve made rice using all sorts of varieties of rice and many cooking methods over the years. And while all provide cooked rice, I have my preference. I prefer jasmine rice. I sauté the rice in oil until the rice is slightly opaque and hot, then add the water and salt, and bring the water to a boil. Then, cover the pot and cook on low. Then fluff the rice, place the lid back on for another 5 minutes.
When you saute the rice, add in the onion and jalapeno if using it.
Then add in the remaining items, lime juice, lemon juice, and cilantro.
Additional options to add in at the end, like crushed red pepper, make it spicy with some diced jalapeno, add a little butter, and you’re rice is ready to serve.
This side dish is a perfect accompaniment to any Mexican recipe!
- Mexican Rice Recipe
- Taco Salad
- Mexican Corn Macaroni Salad
- Taco Marinated Chicken
- Pan Roasted Corn
- Chili Verde
- Elote Mexican Corn on the Cob
- Grilled Steak with Chimichurri Sauce
- Chili Lime Chicken Pea Tacos
Cilantro Lime Rice
Ingredients
- 2 cups jasmine rice (The jasmine rice I use portions are 1 cup rice to 1 1/2 cups water) Use the portions on the package of rice you use.
- 2 teaspoons oil, I use avocado oil
- 3 cups water
- 1 teaspoon coarse kosher salt
- 1 cup fresh cilantro, loosely packed , about 1/2 cup chopped
- 2-4 whole limes, juiced , about 2-4 tablespoons lime juice
- 1/2 fresh lemon, juiced ,1-2 tablespoons
optional
- 1 teasppon garlic paste or finely minced garlic
- 1/4 cup finely diced white onion
- 1/4 teaspoon crushed red pepper flakes
- 1 fresh jalapeno, diced fine
- 1 tablespoon butter
Instructions
- In a 2-quart pot, heat the oil, then add rice and stir and cook the rice until it's hot and half the rice is opaque. Stir in the diced onion and/or jalapeno if using it.
- Add the water and salt, stir well. Then bring the water to a boil. Turn the temperature to low.
- Time the rice according to package instructions. Jasmine rice cooks for 15 minutes.
- Remove the lid, fluff the rice, place the lid back on, and set the timer for 5 minutes.
- Add in the chopped cilantro, garlic if using it, lime juice, and lemon juice (and any other additional items like crushed red pepper or jalapeno). Add butter if desired.
- Top with additional cilantro and serve.