Cilantro Lime Rice


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Cilantro Lime Rice will transform taco night forever. Fluffy white rice is upgraded with colorful cilantro and fresh zesty lime to create the best side dish to accompany every Mexican dish you make! 

As much as we love Mexican Rice, we’re also in love with the zesty freshness created in this rice dish! We add this cilantro lime rice to burritos, serve it alongside Creamy Chicken Enchiladas, or using it as a side with other tex mex favorites like loaded nachos and taco casserole!

A wooden bowl of cilantro lime rice topped with chopped cilantro and lime wedges.

How to Make Cilantro Lime Rice

Basmati and long grain white rice are cultivated for their distinctive flavor profiles and are less starchy so they cook up drier and stay separated, which is perfect for cilantro and lime rice recipes. To make this cilantro lime rice recipe:

  1. RINSE: Rinse and drain 1 cup of basmati or long grain white rice (this keeps it from getting sticky).
  2. SIMMER: Bring water, rice, a bay leaf to a simmer.
  3. FLAVOR: Once cooked squeeze fresh lime over rice and add finely chopped cilantro, salt and pepper.

Rice recipes are the perfect side for pretty much any meal!

A pot of cilantro lime rice ready to serve topped with lime wedges and cilantro.

Serve with fish tacos, enchiladas, or even Easy Chicken Fajitas! Maybe a little chipotle cilantro lime rice for some color and a flavor punch!

For a healthier Keto or low carb version, make a cilantro lime cauliflower rice using riced cauliflower. Making a cilantro lime brown rice is healthy alternative as well because whole grain brown rice is loaded with fiber and complex B vitamins!

An overhead shot of cilantro lime rice with lime wedges and a green bowl of chopped cilantro.

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How to Make Cilantro Lime Rice with Instant Rice

Talk about a time saver! Lime cilantro rice is even faster to make with instant! Just be sure to buy a basmati, or long grain white or brown rice and don’t over boil it because instant rice is par-cooked, so it’ll be easy peasy! Lime cilantro rice is so colorful and tasty, you’ll want to serve it all the time!

5 from 1 vote
Review Recipe

Cilantro Lime Rice

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Holly Nilsson
Course Side Dish
Cuisine American, Mexican, Tex Mex
This flavorful cilantro lime rice will transform taco night. Fluffy white rice is upgraded with colorful cilantro and fresh lime to create the best side dish ever. 

Ingredients

  • 1 cup basmati rice or long grain white rice
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 2 cups water
  • 1/2 lime juiced
  • 1/2 cup cilantro finely chopped

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Instructions

  1. Rinse rice and drain well.

  2. Bring rice, bay leaf, water and salt to a boil. Cover and reduce heat to a simmer. Cook 15 minutes or until water is absorbed.

  3. Remove from heat and let sit 5 minutes. Fluff with a fork.

  4. Stir in lime juice, cilantro and salt to taste. Serve.

Nutrition Information
Calories: 171, Sodium: 154mg, Potassium: 63mg, Carbohydrates: 37g, Protein: 3g, Vitamin A: 135%, Vitamin C: 3%, Calcium: 19%, Iron: 0.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword cilantro lime rice
This easy homemade cilantro lime rice recipe is one of our go-to side dishes for taco night. It's so fluffy and refreshing! #spendwithpennies #cilantrolimerice #rice #easyrice #ricerecipe #cilantrolimericerecipe
This easy homemade cilantro lime rice recipe is one of our go-to side dishes for taco night. It's so fluffy and refreshing! #spendwithpennies #cilantrolimerice #rice #easyrice #ricerecipe #cilantrolimericerecipe

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

    1. The entire dish can be reheated Regina. I like to add extra lime juice and cilantro to refresh the flavors before serving.

  1. First, I am a big fan and save many of the recipes you post. Keep it going and compliments on your efforts and highest regards.

    I want to make a comment on cilantro which in no way is an indictment against you or any other cilantro lover. It is more of a question than anything.

    For me, and I know there are many others too, cilantro is about the most hideous green, poor excuse for a seasoning, nausea inducing, nasal assault stuff that exists that probably should have a place in biological warfare instead of gastronomic fare. And its insidious rise in popularity, at least with those that promote certain ethnic dishes, is a mystery to me. I am a baby boomer, born in the fifties and I do not recall even hearing the name cilantro until maybe 20 years ago. And even then it was not a common ingredient or a feature of any recipe. But now people put it in everything it seems;I exaggerate but only a little!

    Maybe us cilantro haters have a gene missing, or were the result of some super secret government experiment gone bad, but the stuff truly tastes like something that has lain in a sweat soaked T-shirt, in a compost pile for probably 10 weeks or more! I now find myself skeptically eyeing even Italian food when it has a touch of green in it! Oh, is there no hope for us cilantro challenged people?

    1. I have heard that some people think cilantro has a flavor like soap, or sweat. I am sorry you don’t enjoy the flavor, but I did enjoy reading your comment Henry!

    2. I felt the same way but was determined to adapt..I started very small..actually bought some preseasoned cilantro lime rice..it was DELICIOUS..in salads or sandwiches used only a small amount n eased into it finding in small amounts I ACTUALLY liked it! Just start very small..try this recipe with less cilantro n more lime..I’m getting you’ll like it!

    3. Henry’s comments cracked me up, but I can so relate to what he’s saying. I’m a baby boomer too & we never heard about cilantro as kids. First time I tasted it I hated it, until I started making my own salsa. First time making it was bland, & then I realized it didn’t have cilantro. Bought some, what a diference. I don’t use it a lot, I make a southwestern salad with corn, black beans, lime juice & cilantro & this wonderful rice recipe of Holly’s. I make this a lot when I make seafood, it’s great with shrimp, fish, really any seafood & so good & refreshing. I did this recipe on my own after experimenting with cilantro, but it’s the same as Holly’s less the bay leaf, which I’ll try next time I make it. My whole family loves it!