This garlic cilantro lime rice is fluffy, fresh, and full of bright flavor. Long grain white rice is simmered until tender, then tossed with fresh cilantro, lime juice, olive oil, and garlic warmed just long enough to lose its raw bite. It turns plain rice into a side dish that can steal the show on taco night.
The method is as easy as making regular rice, with one extra minute for the garlic oil. You rinse the rice, cook it with water and a little salt, and stir in the fresh ingredients at the end. Because it tastes best warm and freshly mixed, it is a great last-minute side that takes about half an hour from start to finish.
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Why This Works
Rinsing the rice washes away loose surface starch, which is what makes cooked rice sticky and clumped. When the water runs clear, the grains cook up fluffy and separate. A ratio of 1 part rice to 2 parts water is a dependable starting point for long grain white rice.
The flavors go in after cooking, which keeps them fresh. Cilantro and lime juice lose their brightness if they simmer for a long time, so stirring them into hot rice at the end gives the best taste. Warming the garlic in olive oil for about 30 seconds softens its sharpness and spreads the flavor evenly through the rice.
Ingredients
- 2 cups long grain white rice
- 4 cups water, or chicken broth for extra flavor
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced (about 2 tablespoons)
- 1/4 teaspoon black pepper
How to Make Garlic Cilantro Lime Rice
1. Rinse the rice.
Place the rice in a fine-mesh strainer and rinse it under cold running water until the water runs mostly clear.
2. Cook the rice.
In a medium pot with a tight lid, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 18 to 20 minutes, until the rice is tender and the water has been absorbed.
3. Rest the rice.
Remove the pot from the heat and leave the lid on for 5 minutes. The rice finishes steaming and becomes fluffier.
4. Warm the garlic.
While the rice rests, heat the olive oil and garlic in a small pan over low heat for about 30 seconds, just until fragrant. Do not let the garlic brown.
5. Mix and serve.
Fluff the rice with a fork. Add the garlic oil, cilantro, lime juice, and black pepper, and toss gently until everything is evenly mixed. Taste and add more salt or lime juice if you like. Serve warm.
How to Serve
This rice is a natural partner for Mexican-style dinners. Spoon it next to baked beef tacos, or build a full spread with a ground beef taco bar. Add a side of Mexican black beans and a bowl of homemade guacamole for a complete meal.
It also makes a good base for burrito bowls. Layer it with beans, grilled chicken or steak, corn, and your favorite toppings.
How to Store and Reheat
Cooked rice needs quick handling. Move leftovers into the refrigerator within one hour of cooking, and spread them in a shallow container so they cool fast. Keep the rice for up to 3 days in the refrigerator. To reheat, add a splash of water to moisten it and heat it until steaming hot all the way through. Reheat the rice only once.
Tips and Variations
Uncooked rice can carry spores of a bacterium called Bacillus cereus that survive cooking. The UC Cooperative Extension food safety update explains why cooked rice should not sit at room temperature and should go into the refrigerator within an hour.
For richer flavor, cook the rice in chicken broth instead of water, and add a small knob of butter with the garlic oil. For extra brightness, add the zest of the lime. If you like heat, stir in a little diced jalapeno.
Other mix-ins work well too. Fold in diced tomatoes or corn, or fold in a spoonful of chopped red onion for crunch. Add the cilantro just before serving, so it stays bright green.
FAQ
Do I have to rinse the rice?
Rinsing is not required, but it helps. It removes extra starch, so the grains stay separate and fluffy instead of gummy.
Can I use brown rice or jasmine rice?
Yes, but the water and cooking time change. Brown rice needs more water and a longer simmer, while jasmine and basmati cook a bit faster than regular long grain. Follow the package directions and add the fresh ingredients at the end.
Can I make cilantro lime rice ahead of time?
You can cook the rice ahead and refrigerate it quickly, then reheat and stir in the cilantro and lime just before serving. This keeps the flavor fresh and the herbs green.
Why is my rice mushy or sticky?
Too much water, skipping the rinse, or lifting the lid during simmering are the usual causes. Keep the lid on, measure the water carefully, and let the rice rest before fluffing.
How much rice does this make?
Two cups of dry rice makes about 6 cups cooked, enough for 6 side servings. You can halve the recipe for a smaller meal and use a smaller pot.
Garlic Cilantro Lime Rice
Ingredients
Main Ingredients
- 2 cup long grain white rice rinsed until the water runs mostly clear
- 4 cup water or chicken broth
- ½ tsp salt
- 1 tbsp olive oil
- 2 cloves garlic minced
- ¼ cup fresh cilantro chopped
- 1 lime juiced, about 2 tablespoons
- ¼ tsp black pepper
Instructions
Cooking
- Rinse the rice under cold water until the water runs mostly clear.
- Combine the rice, water, and salt in a pot. Bring to a boil, reduce to low, cover, and simmer for 18 to 20 minutes.
- Remove from the heat and keep covered for 5 minutes.
- Warm the olive oil and garlic in a small pan over low heat for about 30 seconds until fragrant.
- Fluff the rice, then toss it with the garlic oil, cilantro, lime juice, and pepper. Serve warm.
