Best Cilantro Lime Rice
Chipotle has nothing on this one pot homemade cilantro lime rice! It’s the perfect addition to your buddha bowls, tacos, steak bowls, or a simple side dish to impress your friends. It’s ready in 30 minutes and naturally vegan and gluten free.
I don’t know why, but when I think of cilantro lime rice I always think of summer. But, this time of year I LOVE burritos, tacos, burrito bowls and all of that good stuff. So, I figured, why not share a cilantro lime rice recipe to go with all of that?!
This recipe is the perfect addition to any type of buddha bowl and would be delicious with my maple glazed salmon or crispy teriyaki tofu.
No matter how you serve it, this recipe is an easy way to add a ton of flavor to any dish. If you love this recipe, try my Spanish Cauliflower Rice next!
Before we get started…
- Including prep and cook time, this cilantro lime rice takes about 25 minutes from start to finish!
- You can make this recipe in a rice cooker. Just follow the instructions for the rice, cook with the salt, then toss in the cilantro and lime.
How to make cilantro lime rice
The first step is to toast the rice. I don’t usually do this when making regular rice, but it actually brings out more flavor and takes this recipe to the next level.
You’ll want to add the rice, minced garlic and olive oil to a large pot and let toast for 3-4 minutes. When the garlic starts to become really fragrant you’ll know it’s time to move onto the next step.
Next, add in the water and salt and stir everything to combine.
Bring to a low boil and then reduce the heat to low and cover. Let simmer for 15 minutes and remove the lid. Let simmer for an additional 5 minutes, uncovered, to prevent the rice from getting mushy.
Once all of the liquid is absorbed, stir in the chopped cilantro and lime juice. Taste and adjust the seasonings as desired. I love throwing in some red pepper flakes, but this is optional.
The best kind of rice
Be sure to use jasmine rice for this recipe. All types of rice have a different water to rice ratio, and this recipe is written for jasmine rice.
You can use brown rice, just check your package for the appropriate rice to water ratio and adjust the cook time as needed.
Why is it sticky and mushy?
Sticky rice can happen when the rice is cooked but too much liquid remains. To prevent this problem, remove the lid from the rice and let cook uncovered.
This way, some of the liquid evaporates and allows the rice to cook properly without getting sticky or mushy.
You want to find a balance between cooking the rice covered and uncovered so that it cooks thoroughly without getting mushy. I suggest cooking it covered for 15 minutes and then uncovered for 5 to allow any excess moisture to evaporate off, giving you perfectly fluffy rice! Keep the heat low for best results.
Another tip is to avoid stirring the rice too much. Stirring is a useful technique in dishes like risotto, which help make it creamy, but you just want this rice to be fluffy, not creamy! Let it simmer without stirring for best results.
Lastly, rinse the rice before cooking. This will remove some excess start and help prevent a mushy texture.
Does it keep?
Once prepared, this cilantro lime rice recipe will store in the fridge for 5 days. Store in an air tight container for best results.
For anyone who likes to meal prep, this cilantro lime rice can be frozen! Make sure it has cooled completely before transferring it to a container. It will keep in the freezer for up to 2 months.
I like to freeze it in smaller container so I can defrost just what I need for an individual meal.
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Easy Cilantro Lime Rice
by: claire cary
/ /
6
Instructions
Rinse the rice in a fine mesh strainer.
Add the rice, garlic and olive oil to a large pot and toast for 3-4 minutes.
Add in the water and salt and stir to mix. Bring to a low boil.
Reduce heat to low, cover, and let simmer for 15 minutes.
Remove the lid and let finish cooking uncovered for 5 minutes so it does not get mushy. (see notes)
When all liquid is absorbed, turn off the heat and fluff with a fork. If the rice is a bit too al dente, keep the heat off, but put the lid on and let it steam for about 10 minutes.
Stir in the finely chopped cilantro, lime juice, zest and red pepper flakes/green onion if desired. Enjoy!
Notes
This recipe can be frozen, it will keep in the freezer for 1 month. Let cool completely before freezing.
Lastly, rinse the rice before cooking. This will remove some excess start and help prevent a mushy texture.
Serving: 1bowl / Calories: 271kcal / Carbohydrates: 50g / Protein: 4.6g / Fat: 5.2g / Fiber: 1.1g