Cilantro Lime Rice

4.88 from 31 votes

This cilantro lime rice is toasted in olive oil, simmered in chicken broth with garlic, and finished with fresh cilantro and lime. Great for bowls.

Prep Time5

Cook Time30

Total Time35

Course: Side

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

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.

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.