Forget the takeout and make your own fresh Cilantro Lime Rice at home. This simple, flavorful rice is bright with lime and herb-forward with cilantro—perfect for burrito bowls, tacos, enchiladas, or as a stand-alone side dish.
I remember my first burrito bowl experience—I was hooked, and the Cilantro Lime Rice was the standout. I love traditional Mexican rice, but this version highlights the clean combination of fresh cilantro and zesty lime. The rice turns a lovely pale green with tiny flecks of cilantro, and the lime gives it a bright, refreshing finish.
This recipe yields light, fluffy rice with vivid lime and cilantro flavor. The technique is intentionally simple: toast the rice briefly in oil to help the grains separate, simmer until tender, let it steam off the heat, then fold in fresh lime zest, lime juice, and chopped cilantro.
It’s an easy side that comes together in under 30 minutes, uses just a handful of ingredients, and is naturally gluten- and dairy-free.
Why you’ll love this recipe
- Fresh, bright flavor from lime and cilantro that complements many main dishes.
- Only a few simple ingredients and straightforward technique—ready in about 25–30 minutes.
- Control the fat and sodium easily to make it lighter and healthier than many restaurant versions.
- Works for gluten-free, dairy-free, and vegan meals.
Recipe ingredients
Four basic ingredients create the foundation for this cilantro lime rice:
- Long grain white rice—keeps the texture light and separate. Basmati is a fine substitute. For brown rice, follow package cooking times.
- Oil—a small amount to toast the rice and prevent sticking. Olive oil, vegetable oil, or avocado oil all work.
- Fresh lime—use both zest and juice for the best, most vibrant citrus flavor. Store-bought lime juice won’t deliver the same brightness.
- Cilantro—stems are fine to chop and use; they add flavor and reduce waste.
Recipe quantities and full instructions are listed in the recipe card below.
How to make this recipe
This Cilantro Lime Rice is quick and approachable. Toasting the rice briefly in oil before adding water keeps the grains separate and avoids a gummy texture.
- Toast the rice: Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, 2–3 minutes until the grains are lightly golden.
- Simmer: Add water and salt, bring to a boil, then cover and reduce heat to medium-low. Simmer for about 20 minutes, or until the water is absorbed and the rice is tender.
- Steam off the heat: Remove the pan from heat and let it stand, covered, for 10 minutes. This finishing steam keeps the rice tender and fluffy.
- Finish: Fluff gently with a fork, then fold in lime zest, fresh lime juice, and chopped cilantro until evenly mixed. Adjust lime and cilantro to taste.
Serving suggestions
Cilantro Lime Rice is versatile—try it with:
- Burrito bowls topped with grilled chicken or shredded pork and classic toppings like pico de gallo and guacamole.
- Fish or shrimp tacos, served alongside grilled vegetables or a fresh salsa.
- Enchiladas, grilled meats, or as an accompaniment to spiced fish like blackened salmon.
- A base for rice bowls with beans, roasted corn, avocado, and your favorite protein.
Recipe notes
- Pro tip: Toasting the rice in oil before adding water helps the grains stay separate and prevents stickiness.
- Adjust the lime juice and cilantro to suit your preference—more lime for tang, more cilantro for herb intensity.
- Stems of cilantro are edible and flavorful; chop them along with the leaves to avoid waste.
- To use brown rice, increase cooking time and liquid according to package directions.
- Leftovers keep well in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.
Cilantro Lime Rice — Recipe Card
Servings: 6 | Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins
Ingredients
- 2 tablespoons oil
- 1 cup long grain white rice
- 2 cups water
- 3/4 teaspoon sea salt (or to taste)
- 1 tablespoon lime zest
- 3 tablespoons fresh lime juice (about 1 1/2 limes)
- 1/4 cup freshly chopped cilantro
Instructions
- Heat oil in a medium saucepan over medium heat. Add the rice and cook, stirring often, 2–3 minutes until the rice is lightly golden.
- Add the salt and water, bring to a boil. Cover, reduce heat to medium-low, and simmer for 20 minutes or until water is absorbed.
- Remove from heat and let stand, covered, for 10 minutes to steam.
- Fluff gently with a fork. Add lime zest, lime juice, and chopped cilantro; mix just until combined. Serve warm.
Nutrition (per serving, estimated)
Calories: 80 kcal, Carbohydrates: 9 g, Protein: 1 g, Fat: 5 g, Polyunsaturated Fat: 4 g, Sodium: 357 mg
Nutrition is estimated using a food database and intended as a guideline only.
More Mexican side dishes you’ll love
- Grilled Mexican corn salad
- Instant pot black beans
- Mango avocado salsa
- Mexican sweet corn cake
- Restaurant-style salsa
Did you try this recipe? If so, please leave a review below and tag your photos with @flavorthemoments so I can see what you made.
Author: Marcie
All recipes and images © Flavor the Moments.
This post was originally published in July 2013. The recipe, text, and photos have since been updated to include step-by-step instructions.