This fluffy cilantro lime rice is a bright, fresh side that turns plain white rice into something you want to eat by the spoonful. The rice simmers in chicken broth with a little butter, rests off the heat, and then gets tossed with lime zest, lime juice, and chopped cilantro. It takes about 30 minutes, and most of that is hands-off.
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Why This Cilantro Lime Rice Works
Cooking the rice in broth instead of plain water gives every grain a savory base. A short rest with the lid on lets the steam finish the job, so the rice comes out separate and fluffy instead of gummy. The lime and cilantro go in after cooking, which keeps their flavor bright and green rather than cooked-down.
- Simple ingredients and one pot.
- Fluffy grains that do not clump.
- Bright lime flavor that lifts any Mexican-style meal.
- Easy to double for a crowd or meal prep.
Ingredients
The full amounts are in the recipe card below.
- 1 1/2 cups long-grain white rice, such as basmati or jasmine
- 2 1/4 cups chicken broth (or water)
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt, plus more to taste
- Zest of 1 lime and 3 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro
Long-grain white rice gives the fluffiest result. If you use brown rice, follow the package for the liquid and time, because it needs more of both.
How to Make Cilantro Lime Rice
Rinse the Rice
Put the rice in a fine mesh strainer and rinse under cool running water, stirring with your hand, until the water runs mostly clear. Drain well. Rinsing washes away surface starch, which is what makes rice sticky.
Simmer the Rice
Melt the butter in a medium saucepan over medium heat. Add the rice and stir for 1 to 2 minutes until it smells lightly toasty. Pour in the broth, add the salt, and bring to a boil. Cover, turn the heat to low, and cook for 15 minutes without lifting the lid.
Rest the Rice
Take the pan off the heat and leave it covered for 10 minutes. This resting time lets the last of the steam soak in and firms up the grains.
Add the Lime and Cilantro
Remove the lid and fluff the rice with a fork. Gently fold in the lime zest, lime juice, and cilantro. Taste and add more salt or lime if you like, then serve warm.
How to Serve Cilantro Lime Rice
Serve it with fajitas, tacos, grilled chicken, shrimp, or fish, or use it as the base for burrito bowls with black beans, corn, and avocado. It goes especially well next to our sheet pan chicken fajitas or our crockpot chicken fajitas.
How to Store and Reheat
Cool the rice quickly and refrigerate it within an hour or two. Store it in an airtight container for up to 3 days. Reheat it with a splash of water in the microwave or in a covered pan until steaming hot. The USDA recommends reheating leftovers to 165°F. To freeze, spread the cooled rice in a freezer bag, press it flat, and freeze for up to 3 months.
Tips and Variations
- Do not lift the lid while the rice cooks. The steam is doing the work.
- Use the finely chopped tender cilantro stems too. They carry plenty of flavor.
- Add a minced garlic clove to the butter for a garlicky version.
- Use vegetable broth or water to make it vegetarian.
- Stir in black beans, corn, or diced tomato for a heartier side.
- Add diced jalapeno or a pinch of cayenne for heat.
- Try a different flavored rice with our easy Mexican rice or garlic butter rice.
FAQ
What is the ratio of rice to liquid for cilantro lime rice?
For long-grain white rice, use about 1 1/2 cups of liquid for every 1 cup of rice. This recipe uses 1 1/2 cups of rice and 2 1/4 cups of broth.
Why is my cilantro lime rice sticky or mushy?
Usually the rice was not rinsed, there was too much liquid, or the lid was lifted during cooking. Rinse until the water runs mostly clear, measure the liquid, and keep the lid on.
Can I use brown rice?
Yes, but it needs more liquid and a longer cook time, so follow the package directions and add the lime and cilantro at the end.
Should I add the lime juice before or after cooking?
After. Heat dulls the fresh flavor of lime and cilantro, so stir them in once the rice is cooked and fluffed.
Can I make cilantro lime rice ahead?
Yes. Make it up to 3 days ahead and reheat with a splash of water, then add a squeeze of fresh lime and a little extra cilantro before serving.
Fluffy Cilantro Lime Rice
Ingredients
Main Ingredients
- 1.5 cups long-grain white rice basmati or jasmine, rinsed and drained
- 2.25 cups chicken broth or water
- 1 tbsp unsalted butter
- ¼ tsp salt plus more to taste
- 1 lime zested
- 3 tbsp fresh lime juice
- ½ cup fresh cilantro chopped
Instructions
Cooking
- Rinse the rice in a fine mesh strainer under cool water until the water runs mostly clear. Drain well.
- Melt the butter in a medium saucepan over medium heat. Add the rice and stir for 1 to 2 minutes until lightly toasty.
- Pour in the broth, add the salt, and bring to a boil. Cover, reduce the heat to low, and cook for 15 minutes without lifting the lid.
- Remove from the heat and let the rice rest, covered, for 10 minutes.
- Fluff with a fork. Gently fold in the lime zest, lime juice, and cilantro. Taste, adjust the salt, and serve warm.
