Cilantro Lime Rice

Cilantro Lime Rice is perfect for an easy weeknight dinner when you are craving Mexican food or even an Asian dish with a lean protein and veggies. Or wrap it up in a burrito!

Chipotle is a popular fast food restaurant so I wanted to recreate or “copy” their cilantro rice from and make it from scratch!

Cilantro nutrition and health benefits

Cilantro is rich in beta-carotene in addition to beneficial vitamins (A and C); it is also packed with minerals like potassium and calcium!

Additionally, blood pressure and intestinal health both benefit from cilantro, and the potassium helps stabilize the body’s fluid levels and therefore the heart rate.

Cilantro is rich in anemia-preventing iron while the leaves and tips are loaded with antioxidants that help prevent heart disease. It has also been shown beneficial for diabetics. 

Ingredients for Cilantro Lime Rice

• Jasmine Rice
• Chicken Broth
• Shallot or white onion
• Garlic
• Lime juice
• Lime zest
• Butter
• Cilantro
• Cumin
• Garlic Powder
• Salt and pepper

How to make Cilantro Lime Rice

In a medium frying pan over medium heat melt the butter and add in the onion and garlic. Stir occasionally and cook for 2-3 minutes. Add in rice and stir for 30 seconds.

Add in the seasonings and chicken broth and let it come to a simmer. Cover and cook for 15-20 minutes. DO NOT lift the lid while the rice is cooking.

Once the rice is cooked, fluff with a fork and add in the lime zest, lime juice and chopped cilantro. Give it a nice stir and serve warm!

What is the best water to rice ratio for Jasmine rice?

• 1 cup of rice: 1 1/2 cups water or broth. This will yield 3 cups of cooked rice.
• For drier rice, use 1/4 cup less water.
• For moister rice, use 1/4 cup more water.

Where is Jasmine rice from and how is it different than Basmati?

Jasmine rice is originally from Thailand.

This is a long grain variety of rice that has a subtle floral aroma and a soft, sticky texture when cooked. The amylopectin in Jasmine rice gives it a clingy texture and makes it ideal for gently piling into a rice bowl!

How to store Cilantro lime rice

If all of your rice doesn’t get eaten, cool any cooked rice as quickly as possible – ideally within one hour. Store in an air tight container in the fridge.

Try not to keep rice in the refrigerator for more than one day before reheating. When you reheat rice, make sure it’s steaming hot all the way through.

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the goods

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Better than Chipotle Cilantro Lime Rice

Yup, I said it. This is better than Chipotle’s Cilantro rice! Enjoy this with chicken and veggies on top or just as a side dish!

5 from 3 votes

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 cups rice

Calories: 215kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Chefs Knife
• Citrus Juicer/Wooden Reamer
• Measuring cups & spoons

Ingredients

• 2 Tbsp. butter, unsalted
• 2 cloves garlic, minced
• 1/2 cup white onion or 1 shallot, diced
• 2 cups Jasmine rice
• 1/2 tsp. cumin
• 1/2 tsp. garlic powder
• 1 pinch salt and pepper (to taste)
• 3 cups chicken broth, low sodium (or water)
• 2 limes, juiced
• 1-2 Tbsp. zest from the 2 limes
• 1/2 cup fresh cilantro, chopped

Instructions

• In a medium sized frying pan over medium heat, melt the butter and add in the onion and garlic. Stir occasionally and cook for 2-3 minutes. Add in the rice and stir for 30 seconds.
• Add in the cumin, garlic powder, salt, pepper and chicken broth and bring to a simmer. Cover with a lid and cook for 15-20 minutes. DO NOT lift the lid while the rice is cooking.
• Once the rice is cooked, fluff with a fork and add in the lime zest, lime juice and chopped cilantro. Give it a nice stir and serve warm!

Video

Notes

When you chop the cilantro use the leaves and some of the stems! The stems have great flavor.

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Nutrition

Serving: 1cup | Calories: 215kcal