Cilantro Lime Rice
Fluffy, aromatic white rice infused with bright lime juice and fresh cilantro. This quick side dish brings a zesty lift to tacos, burrito bowls, and grilled meats, and comes together in under 25 minutes with just a handful of pantry staples.
For 4 servings
- prep · ~1 min
Rinse the rice.
Place rice in a fine mesh strainer and rinse under cold running water, gently swishing with your fingers, until the water runs clear — about 1 minute. This removes excess starch and keeps the grains separate.
- boil · ~20 min
Cook the rice.
1.Combine rinsed rice, water, salt, and oil in a medium saucepan. Stir once to dissolve salt.2.Bring to a rolling boil over high heat, uncovered.3.Once boiling, immediately reduce heat to the lowest setting, cover tightly with a lid, and simmer for 15 minutes.4.Remove from heat and let stand, covered, for 5 minutes — do not lift the lid. - prep · ~2 min
Prep the lime and cilantro while rice rests.
1.Zest the lime using a microplane, taking care to only remove the green outer layer — avoid the bitter white pith.2.Juice the zested lime into a small bowl and pick out any seeds.3.Finely chop the cilantro leaves and tender stems. - mix · ~2 min
Fluff and finish the rice.
1.Uncover the rested rice. Use a fork to fluff the grains, lifting gently from the bottom rather than stirring.2.Drizzle the lime juice evenly over the rice and add the lime zest and chopped cilantro.3.Fold gently with the fork until the lime and cilantro are evenly distributed throughout.TIPFold, don't stir — stirring mashes the grains into a sticky clump. A light folding motion keeps every grain separate and fluffy. - serve
Taste, adjust, and serve hot.
Taste the rice and add an extra squeeze of lime or a pinch of salt if needed. Serve immediately alongside tacos, grilled chicken, or black beans.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the basmati rice until the water runs clear to prevent sticky, clumpy grains.
- 2Let the rice rest covered for 5 minutes after cooking to allow steam to finish the process gently.
- 3Use a microplane to zest only the green part of the lime; the white pith is bitter.
- 4Fluff the rice with a fork, never a spoon, to keep grains separate and airy.
- 5Fold in lime and cilantro at the very end to preserve their bright, fresh flavor.
- 6Make-ahead: cool completely, refrigerate in an airtight container for up to 3 days, and reheat with a splash of water.
Adapt it for your goals.
Spicy jalapeño
Add 1 finely minced jalapeño (seeds removed for less heat) along with the lime juice for a subtle kick that complements tacos and burrito bowls.
garlic cilantro lime riceGarlic cilantro lime rice
Sauté 2 minced garlic cloves in the oil before adding the rice and water, then proceed as written — this adds a savory depth that pairs beautifully with grilled meats.
herb medleyHerb medley
Replace half the cilantro with equal parts chopped fresh parsley and mint for a more complex, garden-fresh flavor profile.
veganVegan
This recipe is already vegan; simply ensure the oil used is plant-based (e.g., avocado or canola). No changes needed.
Why this is on our healthy list.
Low in Fat
With only 1 teaspoon of oil for the entire dish, this rice is a light, low-fat side that supports heart-healthy eating.
Naturally Gluten-Free
Basmati rice is a naturally gluten-free grain, making this side safe for those with celiac disease or gluten sensitivity.
Rich in Antioxidants
Cilantro and lime zest provide plant-based antioxidants, including vitamin C and quercetin, which help combat oxidative stress.
Frequently asked questions
Yes, but adjust the water to 2.5 cups and cook time to about 40 minutes, then rest for 10 minutes.
