Go Back
+ servings
5 from 4 votes

Easy Cilantro Lime Rice

by: claire cary

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.
/ /
Prep: 10 mins
Cook: 20 mins
Total: 30 mins


  • 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. If the rice is a bit too al dente, keep the heat off, but put the lid on and let it steam for about 10 minutes.
  • Stir in the finely chopped cilantro, lime juice and red pepper flakes if desired. 


Once prepared, this cilantro lime rice will keep in the fridge for 5 days. 
This recipe can be frozen, it will keep in the freezer for 1 month. Let cool completely before freezing. 
To chop the cilantro, you can either use a regular knife and finely chop, or add the cilantro to a food processor and pulse until it is in fine pieces. 
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.
Serving: 1bowl / Calories: 271kcal / Carbohydrates: 50g / Protein: 4.6g / Fat: 5.2g / Fiber: 1.1g

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!