Cilantro Lime Rice Ready in 30 Minutes
This cilantro lime rice is a vibrant and aromatic side dish that comes together in just 30 minutes. Fluffy long-grain rice is infused with fresh lime juice, zest, and chopped cilantro, creating a bright and flavorful base for burrito bowls, grilled meats, or tacos. It's a simple, foolproof recipe that will elevate any weeknight meal.
Equipment
- Medium saucepan with tight-fitting lid
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Citrus juicer or reamer
- Microplane or fine grater (for zest)
- Fork
Ingredients
- 1 cup long-grain white rice jasmine or basmati
- 1 ¾ cups low-sodium chicken broth or water
- 2 tablespoons unsalted butter or olive oil
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ cup fresh lime juice from about 2 limes
- 1 tablespoon lime zest
- ½ cup fresh cilantro, finely chopped leaves and tender stems
Instructions
- In a medium saucepan with a tight-fitting lid, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- Add the dry rice to the pot and stir to coat it in the garlic butter. Cook for 1-2 minutes, stirring constantly, until the grains become slightly translucent at the edges.
- Pour in the chicken broth (or water) and add the salt. Stir well, then bring the liquid to a full rolling boil.
- Once boiling, immediately reduce the heat to low, cover the pot with the lid, and let it simmer gently for 15-18 minutes. Do not lift the lid during this time.
- After 15 minutes, check the rice. If the liquid is absorbed and the rice is tender, remove the pot from the heat. If not, cook for another 2-3 minutes. Keep the lid on and let it sit, undisturbed, for 10 full minutes.
- Remove the lid and fluff the rice gently with a fork. Drizzle the fresh lime juice over the top and sprinkle with the lime zest and chopped cilantro. Gently fold everything together until evenly distributed. Taste and adjust salt or lime juice if needed. Serve immediately.
Notes
For the best flavor, use fresh limes that are heavy for their size. Bottled lime juice will result in a flat taste. To make this recipe vegan, substitute the butter with olive oil or vegan butter. If using brown rice, increase the liquid to 2 ¼ cups and the cooking time to 45-50 minutes. Store leftover rice in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet with a splash of water or broth. For a spicy kick, add a pinch of cayenne pepper or a finely minced serrano pepper along with the garlic.