The easiest and absolute best Cilantro Lime Rice you’ll ever make. Cooked long grain white rice is tossed with lots of finely chopped cilantro and lime zest and juice. Yields 4 cups or 8 (1/2-cup) servings.
I remember the first time my lips closed around a forkful of cilantro lime rice. Weird? Maybe, but it’s true. It was forever ago when a friend and I first tried Chipotle. I ordered the 8 pound burrito (now I’m more of a fajita bowl kind of girl) and inside was the most delicious and flavorful rice I had ever tasted.
Now there’s only one way I like my cilantro lime rice.
Extra cilantro. Extra lime.
It’s the only way.
To Make This Cilantro Lime Rice You Will Need:
- long grain white rice – If using brown rice, adjust the cook time for the rice.
- kosher salt – Enhances flavors in this recipe.
- cilantro (fresh) – Lends a pop of brightened distinct herbaceous freshness.
- lime zest and juice – Adds bright citrusy flavor.
- olive oil – Adds subtle earthy flavor while helping keep the rice from becoming too sticky.
What type of rice to use to make cilantro lime rice?
Typically, I use long grain white rice for this recipe. However, if you use brown rice, you’ll need more time to cook the rice.
Most rice cookers come with their own specific measuring cup. With that said, using the measuring cup that comes with your rice cooker, measure and add 2 “cups” rice to a mesh strainer. Rinse with cool water, shaking the rice a little, until the water runs clear.
Drain the water and add it to your rice cooker with 1 teaspoon of kosher salt.
Then fill the water up to the correct waterline.
Then, like your slow cooker, set it and forget it. Well, for at least 40 minutes or so.
Meanwhile, trim the thick stems off of a bunch of cilantro and, if you have a salad spinner, wash and spin dry. Then transfer it to a cutting board and finely chop.
Once the rice is cooked, fluff it up a bit with a fork.
Then transfer it to a mixing bowl and add in all the finely chopped cilantro, zest of 2 limes, the juice of 1/2 a lime and 1 teaspoon olive oil.
Gently toss.
Until combined.
Honestly, this may be better than Chipotle’s.
So fresh and flavorful!
What To Serve Cilantro Lime Rice With:
Besides using in burritos, enchiladas, tacos or in chicken or steak fajita bowls, below is a list of some flavorful main dishes to serve this incredible cilantro lime rice with.
Click Here For More Cinco de Mayo inspired Salsas, Sides and Condiments!
Enjoy! And if you give this Cilantro Lime Rice recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings
Cilantro Lime Rice (Rice Cooker)
The easiest and absolute best Cilantro Lime Rice you’ll ever make. Cooked long grain white rice is tossed with lots of finely chopped cilantro and lime zest and juice. Yields 4 cups or 8 (1/2-cup) servings.
- 2 cups long grain white rice, (see notes)
- 1 teaspoon kosher salt
- 1 bunch cilantro, finely chopped
- 2 medium limes, zested
- 2 tablespoons lime juice, or about 1/2 a lime, freshly squeezed
- 1 teaspoons light olive oil
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Measure and add rice to a mesh strainer. Rinse with cool water, shaking the rice a little, until the water runs clear. Drain the water and add it to your rice cooker with the kosher salt. Then fill the water up to the correct waterline.Close the lid and following the manufacturers directions, cook as directed.
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Meanwhile, trim the thick stems off of a bunch of cilantro and, if you have a salad spinner, wash and spin dry. Then transfer it to a cutting board and finely chop.
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Once the rice is cooked, fluff it up a bit with a fork. Then transfer it to a mixing bowl and add the finely chopped cilantro, lime zest, the juice of half a lime and 1 teaspoon olive oil.
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Gently toss to combine before serving.
NOTE: Most rice cookers come with their own specific measuring cup. If you don’t have one or (like me) have lost it, measure out two 3/4 cups. 3/4 of a cup is equivalent to the “cup” that is used with most rice cookers.
Serving: 0.5cup, Calories: 179kcal, Carbohydrates: 39g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.5g, Sodium: 294mg, Potassium: 80mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 78IU, Vitamin C: 6mg, Calcium: 20mg, Iron: 0.5mg
This recipe was originally posted on October 6, 2016 and has been updated with clear and concise instructions and new photography and helpful information.
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Laurie McNamara
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