Easy Cilantro Lime Rice Recipes

If you’ve ever had that sunny, zippy rice at your favorite taco spot and thought, “I could eat a whole bowl of just this,” welcome to your new side-dish obsession. This is fluffy white rice, kissed with lime zest and juice, a mess of fresh cilantro, and just enough butter to make it cozy. It tastes fresh and bright without trying too hard, and it turns any basic chicken/beans/whatever situation into a real meal.

My little family calls this “green confetti rice.” My husband piles it under everything (and I do mean everything—shrimp, steak, leftover chili, eggs?), and our kid picks the cilantro bits like they’re edible glitter. We make this on Taco Tuesdays, sure, but also on those “I need dinner in 20 minutes and a win” nights. It’s simple, cheap, and honestly kind of addictive—the bowl always looks too full, and then somehow we’re scraping the bottom for one last spoonful.

How to Make It

Grab 1 cup of long-grain white rice (jasmine or basmati both behave), and rinse it in a fine mesh strainer until the water runs mostly clear. Don’t skip this—this is the “no mush” insurance policy.

Heat a tablespoon of neutral oil or butter in a medium pot over medium heat. Toss in the rice and a tiny clove of minced garlic if you’re feeling it. Stir for a minute—just until it smells a little nutty and you think, okay, we’re doing something.

Pour in 1 3/4 cups water and about 3/4 teaspoon kosher salt. If you’ve got a bay leaf, throw it in. Bring to a boil, give it one quick stir (just once!), slap on a lid, and drop the heat to low. Cook 12 minutes. Don’t peek. I know.

Turn off the heat and let it sit, covered, for 10 minutes. This is where the magic fluff happens.

Now remove the lid, fish out the bay leaf, and fluff with a fork. Stir in the zest of 1 lime, 2 tablespoons fresh lime juice, a handful (about 1/2 cup) chopped cilantro, and another knob of butter or drizzle of oil if you want extra cozy. Taste. Needs salt? More lime? Do your thing.

Rice cooker/Instant Pot people: cook the rice with the water and salt as usual (RC: 1 1/2 cups water; IP: 1 cup water, 3 minutes high pressure, natural release 10). Then fold in lime/cilantro/butter at the end. Same flavor, zero drama.

✔Ingredient Notes

– Long-grain white rice: Jasmine or basmati stays fluffy. Short grain gets sticky and moody—save it for sushi.
– Lime: Zest first, then juice. That bright zest is the secret pop. Bottled juice works in a pinch, but fresh is a bigger high-five.
– Cilantro: Stems are tender—chop them! More flavor, less waste. If cilantro tastes like soap to you, see swaps below.
– Garlic: Optional, but that quick toast in oil? Wow. Burn it and you’ll taste it forever, so keep it quick.
– Oil or butter: Oil keeps it light, butter makes it cozy. I do a little of both when I want a hug in a bowl.
– Kosher salt: Don’t be shy. Rice without enough salt is just… homework.
– Bay leaf or broth: Extra depth if you want it. Broth = saltier, so taste before adding more salt.

✔Recipe Steps

1. Rinse 1 cup long-grain white rice under cold water until mostly clear.
2. Toast rice in 1 tablespoon oil or butter with 1 small minced garlic clove for 1–2 minutes.
3. Add 1 3/4 cups water and 3/4 teaspoon kosher salt; bring to a boil.
4. Cover, reduce heat to low, and simmer 12 minutes; then turn off heat and rest 10 minutes.
5. Fluff with a fork; stir in zest of 1 lime, 2 tablespoons lime juice, 1/2 cup chopped cilantro, and a little extra butter/oil.
6. Taste and adjust salt and lime; serve warm.

What to Serve It With

– Grilled shrimp, salmon, or chicken thighs
– Carnitas, barbacoa, or taco night anything
– Black beans, fajitas, roasted peppers and onions
– Burrito bowls with corn, avocado, pico, and hot sauce
– Spicy tofu or saucy chickpeas when the fridge is sad

✔Tips & Mistakes

– Rinse the rice. It’s the line between fluffy and gluey.
– Don’t stir while it simmers. One stir at the beginning, then hands off.
– Zest before juicing. Zesting a limp lime half is a comedy I’ve lived.
– Add lime and cilantro after cooking. Acid can make rice feel tight if added too early.
– If it’s too tart, melt in a teaspoon of honey or a dab of butter to balance.

✔Storage Tips

Fridge it in a lidded container for 4 days. Splash in a tablespoon of water when reheating (microwave with the lid cracked or a damp paper towel) so it revives like a champ. Freezes great—spread flat in a zip bag, squeeze the air, and freeze up to 2 months. Cold from the fridge? Honestly delicious with leftover beans or under scrambled eggs. Breakfast rice is a thing and I will not apologize.

✔Variations and Substitutions

– Brown rice: Use 1 cup brown rice + 2 cups water; simmer 35–40 minutes. Bigger chew, still awesome.
– Rice cooker/Instant Pot: RC 1 cup rice + 1 1/2 cups water; IP 1 cup rice + 1 cup water, 3 minutes high pressure, 10 minutes natural release.
– No cilantro: Use parsley, green onion, or a mix of mint and parsley for herby brightness.
– Extra flavor: Add 1/2 teaspoon ground cumin or a minced jalapeño when toasting the rice.
– Coconut twist: Swap 1 cup of the water for coconut milk; finish with lime as usual.
– No fresh limes: Bottled works; add a pinch of zest from any citrus you’ve got (lemon/orange) if you can.
– Dairy-free: Use oil only. Still lovely.
– Low-sodium: Cook in water, not broth, and salt to taste at the end.

Write me the frequently asked questions and answers Easy Cilantro Lime Rice Recipes in the same way as the example below.

Frequently Asked Questions

Easy Cilantro Lime Rice Recipes

Fluffy cilantro lime rice made with fresh lime zest and juice, chopped cilantro, and a touch of olive oil. Perfect for burrito bowls, tacos, or as a bright side for grilled dishes.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup long-grain white rice rinsed until water runs clear
• ▢ 1.75 cup water
• ▢ 1 tablespoon olive oil
• ▢ 0.5 teaspoon kosher salt
• ▢ 1 teaspoon lime zest from about 1 lime
• ▢ 2 tablespoon fresh lime juice freshly squeezed
• ▢ 0.5 cup fresh cilantro chopped
• ▢ 1 teaspoon minced garlic

Instructions

Preparation Steps

• Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear; drain well.
• Warm the olive oil in a medium saucepan over medium heat. Add the drained rice and cook, stirring, until lightly translucent, about 1 to 2 minutes. Stir in the minced garlic and cook 30 seconds more.
• Pour in the water and add the kosher salt. Bring to a full boil.
• Reduce heat to low, cover tightly, and simmer until the water is absorbed and the rice is tender, about 15 minutes.
• Remove from heat and let stand, covered, for 4 minutes. Fluff the rice with a fork.
• Fold in the lime zest, lime juice, and chopped cilantro until evenly combined.
• Taste and adjust salt or lime to preference. Serve warm.

Notes

For extra flavor, substitute low-sodium chicken broth for the water. If using brown rice, increase liquid to 2.25 cups and simmer 35 to 40 minutes, then rest 10 minutes before fluffing.