Cilantro Lime Flavored Rice (Printer View)

Fluffy rice with fresh cilantro and lime zest, ideal for pairing with grilled or Mexican-style dishes.

# What you'll need:

→ Rice

01 - 1 cup long-grain white rice
02 - 2 cups water
03 - 1 tablespoon neutral oil (canola or vegetable)
04 - 1/2 teaspoon salt

→ Flavorings

05 - 1/2 cup fresh cilantro, finely chopped
06 - 2 tablespoons fresh lime juice (about 1 lime)
07 - 1 teaspoon lime zest
08 - 1 tablespoon unsalted butter (optional)

# Method:

01 - Rinse the rice under cold water until the water runs clear.
02 - In a medium saucepan, heat the oil over medium heat. Add the rice and sauté for 1 to 2 minutes, stirring frequently, until lightly translucent.
03 - Add water and salt to the saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 to 18 minutes, or until rice is tender and water is absorbed.
04 - Remove the saucepan from heat and let the rice stand, covered, for 5 minutes.
05 - Fluff the rice with a fork. Stir in the butter if using, lime juice, lime zest, and chopped cilantro until evenly combined.
06 - Serve warm alongside tacos, grilled meats, or vegetables.

# Expert Advice:

01 -
  • It takes boring rice and wakes it up with barely any extra effort, just a handful of fresh ingredients you probably already have.
  • The lime zest does something magical that bottled juice alone never could, it makes every bite feel bright and intentional.
  • You can make it while your main dish cooks, and it somehow makes even leftover chicken taste like you planned a whole meal.
02 -
  • If you skip rinsing the rice, it will cook up gluey and clump together like a science experiment gone wrong.
  • Adding the lime juice after cooking instead of during keeps the acidity bright, I tried it the other way once and it tasted flat and sad.
  • Don't use dried cilantro, it tastes like dusty regret compared to the fresh stuff.
03 -
  • Toast the rice longer than you think you need to, that nutty aroma is your signal that flavor is building.
  • Keep a lime zester in your drawer, the oils in the zest carry more fragrance than the juice ever will.
  • If you're making this for a crowd, double the batch but use the same size pot and add a few extra minutes to the simmer, it scales beautifully.
Return