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. 

Ingredient Notes

• Jasmine Rice: any long grain white rice will work
• Chicken Broth: you could use water, we just like the added flavor of using broth
• Shallot or white onion: I’ve tested this recipe either or, they both work. I prefer using a shallot!
• Cilantro: fresh is recommended!

How to make Cilantro Lime Rice

1. 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.
2. 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.
3. 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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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!

4.85 from 20 reviews

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 cups rice

Calories: 296kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

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

1x2x3x

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

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Instructions

• Melt the butter in a medium sized frying pan over medium heat. Add in the onion and garlic. Stir occasionally and cook for 2-3 minutes, being careful not to let the garlic burn. 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, lower the heat, 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.
• You do not want to lift the lid while the rice cooks because it lets out steam and lowers the temperature. Rice does not require stirring while cooking, just cover and let it cook! 
• Rinsing the rice prior to adding into pot: optional but I recommend it. Rinse the rice to rid the rice of outer starch. This will give you separated grains and not mushy rice. I use a fine mesh strainer and rinse under tap water until the water runs clear. 

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Nutrition

Serving: 1cup | Calories: 296kcal | Carbohydrates: 55g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 82mg | Potassium: 232mg | Fiber: 2g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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