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This cilantro lime rice recipe is my take on the rice I always get at Chipotle: fluffy long-grain rice toasted in olive oil, cooked in chicken broth with a little garlic, and finished with fresh cilantro and lime. It takes about 35 minutes and goes into all my burrito bowls, chicken bowls, and quick lunches.
A Note from Isabel
I get cilantro lime rice every single time I go to Chipotle, so I had to figure out how to make it at home.
My mom didn’t make this one when I was growing up. Her Mexican rice was the rice in our house, and it’s still what I make when I’m cooking more traditional Mexican dishes.
But this one actually starts the same way hers does. The rice gets toasted in oil first, then simmered in broth with garlic. Where they split is the finish. Instead of tomato, it gets a big handful of fresh cilantro and plenty of lime.
That brightness is why I reach for it whenever I’m making bowls, like my chicken burrito bowls or a bowl with my copycat chipotle chicken. It’s also my go-to for quick lunches when I want something a little lighter.
Ingredients You’ll Need
- Long-grain white rice: I usually just grab the bag labeled long-grain white rice, but jasmine and basmati both work great too. Rinse it until the water runs clear so it cooks up fluffy, not sticky.
- Chicken broth: Cooking the rice in broth instead of water gives it a lot more flavor. Vegetable broth works just as well, and water is fine in a pinch.
- Olive oil: This is what I toast the rice in. Butter works great too if you want a richer flavor.
- Fresh cilantro: It goes in after the rice is cooked, so it stays fresh and bright instead of wilting.
- Lime: You’ll use both the zest and the juice of one lime, so grab a nice juicy one.
How to Make Cilantro Lime Rice
Toast the rice. Heat the olive oil in a small pot and stir the rinsed rice often for about 5 minutes, until it’s lightly toasted. Add the garlic for the last 30 seconds.
Add the broth and salt. Pour in the broth and salt and bring it to a boil. Cover, turn the heat to low, and simmer for 15 minutes.
Let it rest, then add cilantro and lime. Take the pot off the heat and let it sit with the lid on for 5 minutes. Then add the cilantro, lime zest, and lime juice right on top.
Fluff it all together. Use a fork to fluff the rice and mix everything in.
Recipe Tips
- Don’t skip the toasting. It’s the same first step my mom uses for her Mexican rice, and it gives the rice a slightly nutty flavor.
- Keep the lid on while it rests. Those 5 minutes off the heat let the steam finish cooking the rice, so it comes out tender and fluffy.
- Go a little lighter on the broth. The rice starts cooking while it toasts, so I use 1¾ cups of broth instead of 2. Any more and it can turn out mushy.
Serving Suggestions
My favorite way to use this rice is as the base of a bowl. Pile it in, add a protein and some beans, then top it however you like.
- Proteins: carne asada, steak fajitas, sofritas, or tequila lime chicken
- Beans: black beans or refried beans
- Toppings: pico de gallo, guacamole, and roasted corn salsa
It’s just as good as a side next to cauliflower tacos or anything that could use a little brightness.
Cilantro Lime Rice FAQs
After. I stir them in once the rice has rested, so the cilantro stays bright green and the lime tastes fresh. If they cook with the rice, you lose a lot of that fresh flavor.
They both start the same way, with the rice toasted in oil and cooked in broth. Mexican rice gets its red color and flavor from tomato, while this one stays white and gets finished with cilantro and lime. If you want a cilantro rice recipe that’s green all the way through, try my arroz verde, where the cilantro gets blended right into the cooking liquid.
Yes. It keeps in an airtight container in the fridge for up to 4 days, so it’s easy to make a batch for bowls and quick lunches during the week.
It’s a pretty simple side, just rice toasted in a little olive oil, cooked in broth, and finished with fresh cilantro and lime. It’s the rice I reach for when I’m making something on the healthier side.
Cilantro Lime Rice
Ingredients
- 2 tablespoons olive oil
- 1 cup long-grain white rice, rinsed and drained
- 1 clove garlic, minced
- 1 ¾ cups chicken broth
- ½ teaspoon kosher salt
- ¼ cup chopped cilantro
- 1 lime, zested and juiced
Instructions
- Heat the olive oil in a small pot over medium heat. Add the rice and sauté for 5 minutes, stirring frequently, until lightly toasted.
- Stir in the garlic and cook for 30 seconds, then pour in the broth and salt. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes.
- Remove the pot from the heat and let it rest, covered, for 5 minutes. Stir in the cilantro, lime zest, and lime juice.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave until warmed through.
- Rice: Any long-grain white rice works here, including jasmine or basmati.
- Broth: Chicken or vegetable broth both work great. Water works in a pinch, but the rice won’t have as much flavor.
- Butter: You can use butter instead of olive oil for a richer flavor.
- Rice cooker: I’ve gotten a few questions about making this in a rice cooker. Since I don’t own one, I haven’t tested it that way yet, but here’s how I’d adapt it. Toast the rice and garlic in the olive oil in a skillet first so you don’t lose that flavor. Then add it to the rice cooker with the broth and salt and cook on the white rice setting. Once it’s done, fluff it and stir in the cilantro, lime zest, and lime juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Mexican Recipes To Make
This post was originally published in February 2019 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.
Not sure if I missed it but is there a rice cooker version?
Hi Rochelle! I don’t own a rice cooker, so I haven’t tested this recipe in one. But after doing a little research and figuring out how to adapt it, here’s how I’d do it. Toast the rice and garlic in the olive oil in a skillet first so you don’t lose that flavor. Then move it to the rice cooker with the broth and salt and cook it on the white rice setting. Once it’s done, fluff it and stir in the cilantro, lime zest, and lime juice. If you try it, let me know how it goes!
Delighted and delicious! Wonderfully bright taste. I really like the toasted rice aspect too.
April, thank you! Toasting the rice is my favorite step too. It makes such a difference.