Make restaurant-quality cilantro lime rice at home. This recipe delivers fluffy, separate grains with a bright, zesty flavor, perfect for burrito bowls or tacos. It is ready fast for your weeknight meals.
Author:JessT
Prep Time:5 min
Cook Time:25 min
Total Time:30 min
Yield:4 servings 1x
Category:Side Dish
Method:Stovetop
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
1 tablespoon vegetable oil
1 cup long-grain white rice (jasmine or basmati recommended)
2 cups water or low-sodium chicken broth
1 teaspoon salt
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice (from about 2 limes)
1 teaspoon lime zest
Instructions
Heat the vegetable oil in a medium saucepan over medium heat. Add the rice and toast for 2 to 3 minutes, stirring constantly until the grains turn slightly opaque. This step helps achieve fluffy rice grains.
Add the water or broth and salt to the saucepan. Bring the mixture to a boil over high heat.
Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer for 15 minutes without lifting the lid.
Remove the saucepan from the heat and let it stand, covered, for an additional 10 minutes. Do not remove the lid during this resting time.
Fluff the rice gently with a fork.
Stir in the fresh cilantro, lime juice, and lime zest until everything is evenly combined. Taste and adjust salt or lime as needed for bright, zesty flavor.
Serve immediately as a side dish for tacos or burrito bowls.
Notes
For an Instant Pot method, combine rice, broth, and salt. Cook on High Pressure for 4 minutes, then allow a 10-minute natural pressure release before venting. Stir in cilantro and lime mixture after release.
Using broth instead of water adds depth to the savory vegetable side dish flavor.
To ensure perfectly cooked rice grains, measure your liquid accurately.