Pin One summer evening, I had friends coming over for tacos and realized I'd forgotten to plan a side. I had rice, a lime, and some cilantro wilting in the fridge. Twenty minutes later, I served what became the most requested dish at my table. The bright, citrusy fluff turned simple rice into something people scraped their plates for. Now I make it twice a week, and it never feels like an afterthought.
I started making this for weeknight burrito bowls, but it quickly became the thing my kids asked for by name. My daughter once told me she could eat a whole bowl of it plain, and honestly, I've done that more than once. It's the kind of side that doesn't just sit quietly on the plate. It brings energy to whatever you're serving, whether that's grilled chicken, black beans, or roasted vegetables.
Ingredients
- Long-grain white rice: Rinse it well or you'll end up with gummy clumps instead of fluffy grains that separate beautifully.
- Water: The right ratio is everything, too much and it turns to mush, too little and it burns on the bottom.
- Neutral oil: Canola or vegetable oil works perfectly to lightly toast the rice before it simmers, adding a subtle nutty depth.
- Salt: Don't skip it in the cooking water, it seasons the rice from the inside out.
- Fresh cilantro: Use the leaves and tender stems, they hold all the bright, grassy flavor that makes this rice sing.
- Fresh lime juice: Squeeze it right before stirring in, bottled juice just doesn't have that electric zing.
- Lime zest: This is where the magic hides, those oils in the skin bring a floral brightness that juice alone can't match.
- Unsalted butter: Optional but worth it, it adds a silky richness that rounds out the citrus.
Instructions
- Rinse the rice:
- Run cold water over the rice in a fine-mesh strainer, swishing it with your hand until the water goes from cloudy to clear. This step prevents sticky, gluey rice and gives you those perfect separate grains.
- Toast the rice:
- Heat the oil in your saucepan over medium heat, then add the drained rice and stir constantly for a minute or two until it smells faintly nutty and looks a little translucent. This builds flavor you can't get any other way.
- Simmer it low and slow:
- Pour in the water and salt, bring it to a rolling boil, then immediately drop the heat to low and cover tightly. Let it cook undisturbed for 15 to 18 minutes until all the water disappears into tender grains.
- Let it rest:
- Turn off the heat and let the pot sit covered for 5 minutes. This steaming time finishes the cooking gently and keeps the bottom from sticking.
- Fluff and finish:
- Use a fork to fluff the rice from the bottom up, breaking up any clumps. Stir in the butter, lime juice, zest, and cilantro until every grain is coated in that bright green and gold.
- Serve it warm:
- Spoon it into a bowl and bring it to the table while it's still steaming. It pairs beautifully with anything grilled, saucy, or spiced.
Pin The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed because I'd made it in the same pot I use for plain weeknight rice. That's when I realized how much a little lime and cilantro could do. It's not fancy, but it feels special every single time.
Flavor Variations
I've swapped half the water for chicken broth when I want it richer, and I've tossed in a minced garlic clove with the rice for a deeper, savory layer. On nights when I'm feeling bold, I'll add a pinch of cumin or a finely diced jalapeño. The base is so simple that it welcomes whatever mood you're in.
Storage and Reheating
Leftovers keep in the fridge for up to four days in an airtight container. I reheat them in the microwave with a damp paper towel over the top to bring back the moisture, or I warm them gently in a skillet with a splash of water. Sometimes I'll squeeze a little extra lime juice over the top to wake it back up.
Serving Suggestions
This rice belongs under grilled chicken, next to black beans, or tucked into burrito bowls. I've served it with fish tacos, roasted vegetables, and even alongside a simple fried egg for breakfast. It's one of those sides that makes everything on the plate taste more complete.
- Pair it with carnitas or carne asada for a full Mexican-inspired meal.
- Serve it cold in a salad with avocado, corn, and cherry tomatoes.
- Use it as a base for grain bowls topped with your favorite proteins and salsas.
Pin This rice taught me that the smallest tweaks can turn the everyday into something people remember. I hope it becomes a staple in your kitchen the way it has in mine.
Recipe FAQ
- → What type of rice works best for this dish?
Long-grain white rice is ideal for a fluffy texture that absorbs flavors well.
- → Can I use broth instead of water?
Yes, replacing half the water with low-sodium chicken or vegetable broth adds depth to the flavor.
- → How can I add more intensity to the flavor?
Sautéing a minced garlic clove with the rice provides a richer aroma and taste.
- → Is it possible to make this dairy-free?
Simply omit the butter or use a plant-based alternative to keep it dairy-free.
- → What dishes pair well with this cilantro lime rice?
It complements tacos, grilled meats, vegetables, and many Mexican-inspired or grilled meals.