This Cilantro Lime Rice Recipe is bright, zesty, and packed with fresh flavor! Super easy to make and perfect for burritos, Mexican bowls, or as a tasty side for your favorite Mexican dishes. It also pairs great with Asian-inspired meals! Whip it up in the Instant Pot or on the stove-just like Chipotle's or Cafe Rio's, but even fresher and better.
This classic side dish is one of many rice recipes we make and love. From tropical flavors to fall vibes, we can help you get tasty dishes on your dinner plate!
Nothing beats moist, flavorful rice with your favorite meal - especially Mexican food. This homemade cilantro lime rice has fresh, zesty vibes that go great with tacos, enchiladas, grilled chicken, and more.
We pulled together our favorite bits from other rice recipes to make this one just right. It's not an exact copycat, but it's super similar to Cafe Rio or Chipotle's rice-aka totally delicious.
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Why this recipe is great
- It's budget-friendly and uses staple pantry items that you're sure to have around the house. Ummm yes, please!
- It comes together very quickly, perfect for a last minute meal plan or an easy weeknight dinner.
- It can be frozen and reheated perfectly. You can make a double batch and freeze one, or freeze the leftovers. See this full guide on how to freeze rice and reheating rice for all the tips.
- Because it is cost-effective and can be frozen ahead of time, this rice makes an excellent crowd pleaser. Try it for your next Latin-inspired party!
Ingredients for cilantro lime rice
A full list of ingredients is included in the recipe card below, but here are a few noteworthy comments that will help you make rice as good as Cafe Rio.
- Rice: Use long-grain white rice. Using a short-grain rice will change the cooking time and texture. Jasmine rice or basmati rice are both great options.
- Lime zest and juice: It's super important to use fresh juice straight from the lime. The store-bought kind just won't taste the same. For an easy zesting experience, try using a microplane similar to this one.
- Cilantro: Since this is one of the main flavor profiles, make sure to use fresh cilantro. Cut off the long stems before using.
- Garlic: Minced garlic provides the best flavor, but garlic powder can be used in a pinch.
Helpful kitchen tools
How to make cilantro lime rice
Get ready, because this one goes quick! Instructions for both the Instant Pot and stovetop are in the recipe card below.
First, saute the oil, onion and rice in a hot Instant Pot or pot on the stove for about 5 minutes.
For the stovetop method heat a pan over medium heat and follow instructions above.
Throw in the garlic and lime zest into the long grain rice and cook for another 30 seconds (ALL the smells happen right here).
Now add the water and salt and cook for about 20 minutes (use the rice setting for the Instant Pot or cook covered on low on the stove).
Now just a quick fluff with a fork, a squeeze of tangy lime juice, and a sprinkle of cilantro - done in no time!
Hint: Two tips for the best results:
- Don't overdo the water-too much water leads to mushy rice. Just the right ratio makes tender rice that easily stays separate and fluffy.
- For extra fluffiness, run a fork gently over the top after it's cooked.
What to serve with easy cilantro lime rice
Cilantro Lime Rice pairs well with any Mexican-inspired (think Cafe Rio and Chipotle style meals). Try it in burritos or Mexican bowls, or serve it alongside any of these:
- Easy Chicken Tinga Tacos
- Grilled Chicken Or Steak (makes a great homemade burrito bowl)
- Shredded Mexican Chicken in Slow Cooker
- Black Beans
- Cheesy Refried Beans
- Sheet Pan Fajitas
- Cast Iron Fajitas
- Dutch Oven Carnitas
- Baked Crunchy Tacos
- Slow Cooker Mexican Chuck Roast
- Chipotle Chuck Roast
- Homemade Salsa
- Frech pico de gallo
- Mango Habanero Salsa
- Cooked Street Taco
- Roasted Pineapple Salsa
- Green Avocado Salsa
How to store leftovers
Let the rice cool down to room temp, then pop it into an airtight container and stick it in the fridge. It'll stay good for up to 5 days.
How to freeze
Simply make the rice according to the directions, but don't add the cilantro and lime juice. Fluff it out onto a baking sheet to cool thoroughly. Don't skip this step! Letting it cool spread out on the pan prevents it from sticking and becoming one big clump of rice.
Once it is cool, freeze it in a storage container or disposable pan. Reheat by sprinkling with water and baking it covered with tinfoil at 300°F for 30 minutes straight from frozen or, if you have allowed it to partially thaw, at 300°F for 20 minutes. Fluff it again and top with freshly chopped cilantro and fresh lime juice.
FAQs
You can make this with brown rice, but heads up-the water ratio is totally different and it takes a lot longer to cook. For the best fluffy texture, we say stick with white rice.
This is an excellent rice to feed a crowd because 1) It's delicious and 2) It's make-ahead and freezer friendly. Just follow the instructions below and you'll have a double or triple batch of rice ready for your next Mexican fiesta.
My one word of advice is to be careful not to overfill your pot (whether on the stove or the Instant Pot). If needed, make each batch one at a time, then freeze.
Tips & Tricks
- Zest the limes before juicing them… much easier!
- Mix the rice well while it is toasting. When every granule gets coated in oil or butter it prevents sticky, clumpy rice.
- Fluff the rice really well for the best texture. To fluff, use a fork (never a spoon) and scratch the tines across the surface of the rice, starting shallow and moving deeper as you go.
- To get the most juice out of your limes, juice them with a pair of tongs. Less strain on your hands, no sticky fingers, and no wasted juice.
- This is a moist rice. If you prefer it slightly less moist, just let it cool an extra few minutes after mixing in the cilantro and lime juice. This will let extra steam/moisture escape before serving.
More rice recipes
Looking for other recipes like this? Try these:
- Mexican Rice - A simple recipe, tomato rice
- Toasted Coconut Rice - Slightly sweet, definitively addictive, and subtly tropical.
- Brown Butter Rice Pilaf - Packed full of flavor with only 4 ingredients!
- Pineapple Lime Rice - A perfect compliment to tropical, Asian, or Mexican flavors (Sounds too good to be true, huh?).
- Orange Rice (Citrus Rice with Cranberries)- An easy side dish infused with fresh oranges and studded with red cranberries.
- Lemon Rice Recipe - A super easy side dish that packs a fresh and bright flavor.
Recipe
Fresh Cilantro Lime Rice Recipe (Stovetop or IP)
Ingredients
- 1 tablespoon olive oil
- ½ medium onion diced (yellow or sweet)
- 2 cups long-grain white rice
- 2 teaspoon garlic minced
- zest of 1 lime
- 1 teaspoon kosher salt
- 3 - 4 cups water depending on cooking method
- juice from 1-2 limes depending on personal taste
- 1 cup cilantro chopped (about 1 small head)
Instructions
Instant Pot Instructions
- Turn the Instant Pot to saute and allow to get very hot.
- Saute oil, onion, and rice until onions are soft and translucent, about 5 minutes. Add garlic and lime zest and cook for 30 more seconds.1 tablespoon olive oil, ½ medium onion, 2 cups long-grain white rice, 2 teaspoon garlic, zest of 1 lime
- Turn off Instant Pot. Add salt and 3 cups of water. Close the lid and turn the venting knob to "Sealing." Select the "Rice" function (will cook for ~20 minutes). After cooking, let pressure release naturally for 10 minutes (don't open the lid or move the venting knob). Then move knob to "Venting" and open the lid once steam has escaped.1 teaspoon kosher salt, 3 - 4 cups water
- Fluff the rice thoroughly with a fork. Sprinkle with chopped cilantro and the juice from 1-2 limes (add more or less to reach your preferred level of limey-ness). Fluff with a fork again to incorporate cilantro and lime juice. Serve.juice from 1-2 limes, 1 cup cilantro
Stovetop Instructions
- Allow a medium sauce pan to get hot over medium-high heat. Saute oil, onion, and rice until onions are soft and translucent, about 5 minutes. Add garlic and lime zest and cook for 30 more seconds.1 tablespoon olive oil, ½ medium onion, 2 cups long-grain white rice, 2 teaspoon garlic, zest of 1 lime
- Add salt and 4 cups of water. Cover, reduce the heat to low, and cook for 20 minutes (should be softly simmering). Don't open the lid. After 20 minutes, remove from the heat and let stand for 10 minutes with the lid on.1 teaspoon kosher salt, 3 - 4 cups water
- Fluff the rice thoroughly with a fork. Sprinkle with chopped cilantro and the juice from 1-2 limes (add more or less to reach your preferred level of limey-ness). Fluff with a fork again to incorporate cilantro and lime juice. Serve.juice from 1-2 limes, 1 cup cilantro
Notes
- Zest the limes before juicing them… much easier!
- Mix the rice well while it is toasting. When every granule gets coated in oil or butter it prevents sticky, clumpy rice.
- Fluff the rice really well for the best texture. To fluff, use a fork (never a spoon) and scratch the tines across the surface of the rice, starting shallow and moving deeper as you go.
- To get the most juice out of your limes, juice them with a pair of tongs. Less strain on your hands, no sticky fingers, and no wasted juice.
- This is a moist rice. If you prefer it slightly less moist, just let it cool an extra few minutes after mixing in the cilantro and lime juice. This will let extra steam/moisture escape before serving.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Phyllis says
Great recipe. Easy, tasty, perfect with our burritos and chicken salad. 👍😊
Danielle says
So great to hear! Thanks for taking the time to let us know!
Ryan says
I just made this recipe tonight and paired it with some cilantro lime chicken. It was delicious! I'll definitely be making this again in the future.
Also, I picked up ingredients to make your chicken breasts in lemon sauce and crispy roasted brussels sprouts. I'll be sure to let you know how it goes.
Misty says
That sounds like a great chicken to serve it with. So glad you liked it! Hope the lemon chicken and brussels sprouts go well!
Theresa D. says
This recipe is so good! We have made it twice this month. Once on the stove top for our family of four and once in the instant pot where I doubled the recipe for a large family get together. Both ways came out awesome. Personally I like my rice with a lime kick so I add the juice of two limes and the zest of two limes. Just remember you can always add but not take away so if you're not sure add little by little until you get it to where you like it.
Misty says
I like my rice with a lot of lime as well, but you can always add less. Glad you liked it!
Ringo says
This is loco good!
Misty says
Thanks, Ringo! So glad you liked it 🙂