This Cilantro Lime Rice has been a weeknight staple in my kitchen ever since I reverse-engineered a local favorite burrito bowl years ago. I first learned the balance of bright lime and fragrant cilantro on a Sunday afternoon when a pot of plain rice was transformed into something lively and unforgettable. The texture matters here: rice should be fluffy, each grain separate but tender, while the dressing of lime juice, olive oil, and chopped herbs makes every bite sing. It’s the kind of side that turns simple grilled chicken into a celebration and makes leftover rice feel like brand new.

I discovered the exact simplicity of this method while trying to replicate the rice from my favorite fast-casual spot. After a few trials—tweaking water ratios and resting times—I landed on the technique below. The result is reliably light, with a citrus brightness and cilantro aroma that doesn’t overpower the palate. It’s quick, needs minimal equipment, and uses pantry staples. Whether you’re assembling bowls for meal prep or pairing with tacos for a casual dinner, this recipe consistently performs.

Ingredients

• 1 cup long-grain white rice (jasmine or basmati): Choose fairly fresh rice stored in a cool, dry place. Jasmine offers a floral note while basmati keeps the grains more separate; both deliver the fluffy texture we want. I like Mahatma jasmine or Royal basmati for consistent results.
• 2 cups water: Use filtered water if your tap has a strong taste. The 1:2 rice-to-water ratio here yields perfectly tender grains when cooked with a tight lid and a resting period.
• 1 teaspoon kosher salt: Kosher salt seasons the rice evenly; if using table salt, use about 1/2 teaspoon instead.
• 1/2 lime, juice of (about 1 tablespoon): Fresh-squeezed lime juice is essential for that bright, clean acidity. Always taste and adjust; some limes are much juicier than others.
• 3 tablespoons fresh cilantro, finely chopped: Pick bright green leaves and tender stems; chopping stems along with leaves adds extra flavor. Rinse and pat dry well before chopping.
• 3 teaspoons olive oil, divided (1 teaspoon for cooking, 2 teaspoons for finishing): A neutral extra-virgin olive oil adds a subtle richness and helps distribute the lime and cilantro evenly.

Instructions

Prepare and rinse the rice: Place 1 cup of rice in a fine-mesh sieve and rinse under cold running water until the water runs clear (about 30–45 seconds). Rinsing removes excess surface starch for separate, fluffy grains. Drain thoroughly before cooking to prevent gummy texture. Combine and bring to a boil: In a small heavy-bottomed pot with a tight-fitting lid, add the rinsed rice, 2 cups water, 1 teaspoon kosher salt, and 1 teaspoon olive oil. Bring to a rolling boil over high heat, watching closely so it doesn't boil over. The oil helps reduce foaming and keeps grains separate. Simmer without lifting the lid: Once boiling, reduce heat to the lowest setting so the pot is barely simmering. Cover and cook undisturbed for 15 minutes; do not stir and avoid peeking. You’re looking for steam to cook the rice evenly and for most of the water to be absorbed into the grains. Rest and fluff: After 15 minutes, remove the pot from heat but keep it covered. Let the rice rest, covered, for an additional 5 minutes—this finishing rest allows residual steam to finish the cooking and relax the grains. After resting, use a fork to gently fluff the rice, separating the grains while releasing steam. Toss with lime and cilantro: Transfer the warm rice to a medium bowl. Add the finely chopped cilantro, the juice of 1/2 lime (about 1 tablespoon), and the remaining 2 teaspoons of olive oil. Toss gently with a fork until everything is evenly distributed. Taste and adjust salt or lime as needed. Serve warm for the best texture and aroma.

Storage Tips

Store cooled rice in airtight containers in the refrigerator for up to 4 days. For the best texture, separate into meal-sized portions so you only reheat what you'll eat. To freeze, spread rice on a baking sheet to cool quickly, then transfer to freezer bags or containers for up to one month. When reheating, add a teaspoon of water per serving and heat covered in the microwave or in a saucepan over low heat with a splash of water or lime; finish with a fresh squeeze of lime and a handful of chopped cilantro to revive brightness.

Ingredient Substitutions

If you prefer brown rice, use a long-grain brown rice and increase the cooking time and water according to package directions; finish exactly the same with lime and cilantro. For a lower-carb option, substitute cauliflower rice—sauté riced cauliflower in a tablespoon of olive oil for 3–5 minutes, then fold in lime and cilantro off the heat. If cilantro is divisive in your crowd, substitute flat-leaf parsley plus a small pinch of lime zest to mimic the herbaceous lift without the distinct cilantro flavor.

Serving Suggestions

Serve alongside grilled chicken, carne asada, carnitas, or fish tacos. It’s a natural bed for a burrito bowl topped with black beans, roasted veggies, and a drizzle of crema, or as a stand-in side for a Mexican-inspired salad. Garnish with extra chopped cilantro, lime wedges, and a sprinkle of flaky sea salt. For a colorful plate, add pico de gallo or roasted corn; the rice acts as a neutral, zesty base to balance bold toppings.

Cultural Background

Cilantro lime rice is a modern staple in Mexican-American and Tex-Mex cooking, prized for its bright flavors and adaptability. While not a traditional long-historical dish, the combination of cilantro and lime mirrors common flavor profiles across Mexican regional cuisines, where fresh herbs and citrus are used to brighten hearty ingredients. The version popularized by fast-casual chains echoes home-cooking techniques that emphasize simple, fresh finishes to steamed rice.

Seasonal Adaptations

In summer, double the cilantro and add a bit of lime zest for extra fragrance, and serve with grilled corn and tomatoes. In winter, use preserved lime juice and add a pinch of cumin for warmth, or fold in roasted poblano peppers for depth. During holidays, you can bulk up the dish with toasted pumpkin seeds and roasted sweet potatoes for texture contrasts while keeping the lime and cilantro notes as a bright counterpoint.

Meal Prep Tips

Cook a double batch and portion into airtight containers for quick lunches. Pack lime wedges separately to keep the rice from becoming soggy and add fresh cilantro at the last minute. For microwave reheating, sprinkle a tablespoon of water over the portion and cover with a damp paper towel to keep moisture even. Label containers with date and contents; rice stored correctly remains safe and tasty for up to four days refrigerated.

This cilantro lime rice is a small change that makes weeknight meals feel special. It’s fast, forgiving, and reliably delicious—give it a try, and make it your own with the finishing touches you love.