Chipotle has nothing on this easy cilantro lime rice recipe! It’s the perfect addition to your buddha bowls, tacos, or a simple side dish to impress your friends. It’s ready in 30 minutes and naturally vegan and gluten free.
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I don’t know why, but when I think of cilantro lime rice I always think of summer. But, this time of year I LOVE burritos, tacos, burrito bowls and all of that good stuff. So, I figured, why not share a cilantro lime rice recipe to go with all of that?!
No matter how you serve it, this recipe is an easy way to add a ton of flavor to any dish.
How to make this recipe
The first step is to toast the rice. I don’t usually do this when making regular rice, but it actually brings out more flavor and takes this recipe to the next level.
You’ll want to add the rice, minced garlic and olive oil to a large pot and let toast for 3-4 minutes. When the garlic starts to become really fragrant you’ll know it’s time to move onto the next step.
Next, add in the water and salt and stir everything to combine.
Bring to a low boil and then reduce the heat to low and cover. Let simmer for 15 minutes and remove the lid. Let simmer for an additional 5 minutes, uncovered, to prevent the rice from getting mushy.
Once all of the liquid is absorbed, stir in the chopped cilantro and lime juice. Taste and adjust the seasonings as desired. I love throwing in some red pepper flakes, but this is optional.
Why is it always sticky?
Sticky rice can happen when the rice is cooked but too much liquid remains. To prevent this problem, remove the lid from the rice and let cook uncovered. This way, some of the liquid evaporates and allows the rice to cook properly without getting sticky or mushy.
You want to find a balance between cooking the rice covered and uncovered so that it cooks thoroughly without getting mushy. I suggest cooking it covered for 15 minutes and then uncovered for 5 to allow any excess moisture to evaporate off, giving you perfectly fluffy rice!
- Once prepared, this cilantro lime rice recipe will store in the fridge for 5 days. Store in an air tight container for best results.
- During the final 5 minutes of cooking, I suggest removing the lid so the rice doesn’t get mushy. If it is still tender once all of the liquid is absorbed, put the lid back on and let it steam to finish cooking.
- For anyone who likes to meal prep, this cilantro lime rice can be frozen! Make sure it has cooled completely before transferring it to a container. It will keep in the freezer for about 1 month.
- For extra spice, I like adding red pepper flakes, but you can also add jalapeno if you like things really spicy!
- Be sure to use long grain rice for this recipe. Either jasmine or basmati rice work well. Basmati rice takes slightly longer to cook, so let simmer for 20 minutes before removing the lid if you choose that type of rice.
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Easy Cilantro Lime Rice Recipe
- 2 cups long grain white rice
- 3-4 tbsp fresh lime juice
- 1 cup finely chopped cilantro
- 3 cups water
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp salt
- 2 tsp red pepper flakes (optional)
- Add the rice, garlic and olive oil to a large pot and toast for 3-4 minutes.
- Add in the water and salt and stir to mix. Bring to a boil.
- Reduce heat to low, cover, and let simmer for 15 minutes.
- Remove the lid and let finish cooking uncovered for 5 minutes so it does not get mushy. (see notes)
- When all liquid is absorbed, turn off the heat and fluff with a fork. Stir in the finely chopped cilantro, lime juice and red pepper flakes if desired.