Recipe

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This cilantro lime rice recipe is bold with flavor, easy to make, and a guaranteed hit at your table.

Whether you cook the rice now or use leftover rice, you’re going to love how this cilantro lime rice recipe elevates your side dish game.

Lime Rice with Cilantro

Rice is that pantry staple that always comes through when dinner needs a side, and with garlic, lime, and cilantro always on hand, this cilantro lime rice is on constant rotation in my house.

My grandmother used to make it with leftover rice, infusing it with garlic and lime so it didn’t taste “old,” she’d say. I’ve adapted her method to work with freshly cooked rice the easy way. It’s similar to what you get at Chipotle, without having to leave the house.

For a low-carb version, my Cilantro Lime Cauliflower Rice brings that same flavor with a veggie twist.

Ingredients

Cilantro lime rice practically bears the ingredients in its name. You’ll need cooked white rice, cooked in salted water for a neutral flavor, is the star of the show. Then, a little olive oil to sauté the garlic, plus chopped fresh cilantro and fresh lime juice.

Do You Use the Cilantro Stems?

Yes! Trim off the tough ends (about half an inch), then chop the tender green stems with the leaves. They’re flavorful, edible, and you get so much more cilantro from a bunch.

How to Make Cilantro Lime Rice

If this is your first time making it, watch the quick video in the recipe card. Here is a summary of what you’ll be doing:

Cook the rice as usual, for about 20 minutes. However, you’ll want to remove the lid once it’s done cooking to help evaporate as much moisture as possible, to prevent soggy rice. If using leftover rice, warm it up in the microwave first.
Sauté the garlic in olive oil in a large pan for about 15 seconds. Then, reduce the heat to low and add the rice to the pan.
Add the cilantro and the lime juice over the rice, and stir to combine everything in the pan. Keep the heat on low to help evaporate the moisture from the lime juice while you stir.

How to Avoid Mushy Rice

I use a 1:2 ratio of rice to water to cook the rice. Then, once cooked, you’ll want to remove the lid to let excess moisture evaporate before adding the lime juice.

Learn more tips for cooking perfect white rice here.

Making Cilantro Lime Rice with Leftover Cooked Rice

Using rice cooked a day or two ahead (leftover rice) saves time and works perfectly. You’ll need about 4 cups of cooked rice. Then, warm it in the microwave and proceed with the sauté step to ensure it absorbs the flavors perfectly.

What to Serve with Cilantro Lime Rice

This flavorful rice pairs perfectly with baked Salmon, seared chicken breasts, or cilantro lime chicken thighs for a fresh, balanced meal.

Authentic Cilantro Lime Rice

Servings: 6

Prep Time: 5

Cook Time: 20

Total Time: 25

This cilantro lime rice recipe is bold with flavor, easy to make, and a guaranteed hit at your table.

5 from 12 votes

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Watch how it’s made:

Ingredients

2 cups long grain white rice
4 cups water
2 tablespoons olive oil, divided
½ teaspoon salt
3 cloves garlic, grated
½ cup chopped cilantro, about ½ bunch
2 limes , juiced, one zested

Instructions

Cook the rice:

Add the rice, water, 1 tablespoon olive oil, and salt to a pot. Bring it to a boil, reduce the heat to low, cover with a lid, and simmer for 20 minutes. When the rice is cooked, turn off the heat and remove the lid to allow any excess moisture to evaporate for about 10 minutes. If using leftover rice, microwave it to heat it up.

Prep:

Grab a large cutting board and, while the rice cooks, chop the cilantro (stems and all) and grate the garlic. You'll want to have these handy when you're about to add them to the rice, since the process goes fast!
Zest one lime and juice the 2 limes into a small bowl. Set these ingredients on the counter close to the stove.

Make the cilantro lime rice:

Heat a large non-stick pan or skillet with sides over medium heat. Once hot, add the 2 tablespoons of olive oil. Add the grated garlic on top of the oil and stir it for 10 to 15 seconds, just enough to toast it but not burn it.
Add the cooked rice to the pan, and using a wooden spatula, break it up so it covers most of the bottom of the pan while mixing it with the garlic. Reduce the heat to the lowest setting. This helps evaporate excess moisture.
Sprinkle the lime zest and chopped cilantro over the rice, and drizzle the lime juice all around the pan. Working quickly, give everything a good toss to combine, and turn off the heat. If the rice feels too moist, let it sit there for 5 minutes to allow the moisture to evaporate.

Serve & Store:

Serve warm. Once cooled, transfer leftovers into an air-tight container and refrigerate for up to 3 days. Freeze in ½ cup servings for future meals for up to 3 months.

Notes

Using cooked (leftover) rice: you’ll need 4 cups of cooked rice. For best results, warm the rice in the microwave first, and then proceed with the sauté portion of the recipe.