Cilantro Lime Rice

Learn how to make the Best cilantro lime rice – better than Chipotle’s and better than Cafe Rio!  

This Cilantro Lime Rice recipe is easy to make and the perfect side to all your Mexican dishes.  You can make it either on the stove top or in the rice cooker so you can use white or brown rice!  I’ve also included instructions so you can make this Cilantro Lime Rice Recipe with black beans at the same time (two sides in one!).  This Cilantro Lime Rice is simmered with jalapenos, green chilies and red onions spiked with cilantro and lime for the most satisfying Mexican rice you will want to serve with everything.  Or with nothing because its ts cravilicious all by itself.

showing how to  serve Cilantro Lime Rice by scooping with a  spoon.

Cilantro Lime Rice Recipe

Although Mexican Rice is more common at Mexican Restaurants, Cilantro Lime Rice has a special place in my heart and a staple at my house.  It’s the same rice in my beloved Honey Lime Chipotle Chicken Fajita Bowls and I serve it along all my Mexican meats such as my Carnitas, Smothered Chicken Burritos,  Beef Barbacoa, Baja Fish Tacos and on and on, so I thought it was long past time for its very own post even though there are many versions all over the internet but none quite like this...

This Cilantro Lime Rice Recipe is elevated by the addition of black beans that cook directly with the rice along with sauteed red onions, jalapenos, green chilies, garlic and a healthy dash of cumin.

Even with the encore cast, this Cilantro Lime Rice recipe is flavorful without being overwhelming so it pairs perfectly with any tacos, enchiladas, burritos, etc. you are serving up and also makes the ideal side because it requires so little hands-on prep time, but adds a lot to the meal.

And if you are feeling a little crazy, you can stir in some sour cream, avocados, salsa, and/or cheese.  Lots of cheese.  I must feel crazy a lot. 

showing  how to garnish Cilantro Lime Rice by sprinkling with cilantro and adding lime wedges to the bowl

Cilantro Lime Rice Recipe Ingredients

This Cilantro Lime Rice recipe is packed full of fresh, vibrant aromatic ingredients. You will need:

  • rice: use white long grain rice for the stovetop version or you may use brown rice for the rice cooker version.
  • cilantro:  adds a fresh, zippy, zesty flair.  Use more or less to taste. 
  • Lime juice: fresh is always best but you may also used bottled as it is super convenient.
  • chicken broth: please use low sodium broth so we can control the salt.
  • olive oil: use quality olive oil for the best flavor.
  • red onion: ½ medium red onion will do the trick.  Red onions are sweeter than yellow onions so they beautifully complement the lime in the recipe but if you only have a yellow onion on hand, you may use that.
  • garlic: 3 minced garlic cloves.  Use more or less depending on your garlic love.
  • jalapenos: use 1-2 minced jalapenos depending on how spicy you want it. If you want it even spicier, reserve some of the jalapeno seeds and add them in after you taste the finished Cilantro Lime Rice.
  • canned mild diced green chilies:  make sure you purchase mild green chiles – I have accidentally used the hot chilies before and they are HOT!  Mild green chiles, however are more tangy than hot so you don’t have to worry about them making your soup spicy.
  • seasonings: ground cumin, salt and pepper round out the flavor profile.
  • butter: use unsalted butter so we an control the salt.

Do I have to use chicken broth?

Cooking the Cilantro Lime Rice in chicken broth instead of water adds SO much flavor as the rice actually soaks up the broth as it cooks. You can also use a water/chicken bouillon substitute by replacing the chicken broth with 3 cups water and 1 tablespoon chicken bouillon.

CAN I USE GARLIC POWDER?

You may substitute the fresh garlic with 1 teaspoon garlic powder.

CAN I USE ONION POWDER?

You may substitute the fresh red onion with 1 teaspoon onion powder.

DO I HAVE TO ADD JALAPENOS?

Just one jalapeno will add flavor but will not make your Cilantro Lime Rice spicy so I don’t suggest omitting.  You may, however, substitute the jalapeños with some cayenne pepper or chipotle chile powder to taste.

DO I HAVE TO ADD BUTTER?

Butter is an optional add-in to the Cilantro Lime Rice after it is cooked but it elevates it to restaurant delicious. I would definitely add it if serving guests.

How to Make Cilantro Lime Rice

  • Rinse and drain rice thoroughly. To rinse, place rice in a fine mesh sieve and thoroughly rinse rice under cool running water until the water runs clear.
  • Sauté Aromatics. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add rice, red onions and jalapenos saute 3-5 minutes or until tender. Toasting the rice with the onions and jalapenos not only infuses it with those flavors but helps develop the wonderfully nutty flavor.  More importantly, toasting the rice helps the grains keep some of their texture after they are cooked.  After toasting your rice, don’t worry that the rice doesn’t look like it’s toasted evenly, we are just looking for some of the rice to be toasted indicating that that the flavor is developed.
  • Add chicken broth and seasonings. Add beans, green chilies and chicken broth.
  • Simmer until render.  Next, bring the contents to a boil, cover, and reduce heat to LOW. and simmer, covered, for approximately 15- 20 minutes or until rice is tender.  Once the water is evaporated, the rice still might seem “wet” but this will take care of itself when we replace the lid and let it sit for 5 minutes..
  • Let rice rest. Remove the rice from heat and let sit, covered, for 10 minutes. This will allow the rice to absorb extra liquid and helps it firm up and become fluffier.
  • Add cilantro and lime. Stir in butter to melt (optional) and season with salt and pepper to taste. Stir in lime juice and cilantro. You can add additional butter, lime and cilantro to taste.

NO CHOPPING CILANTRO LIME RICE ALTERNATIVE

I am often lazy when it comes to sides, so if you want to eliminate all chopping and make this Cilantro Lime Rice strictly “dump and run” you can use the following substitutions:

  • Substitute the chopped onion with 1 teaspoon onion powder.
  • Substitute minced garlic with 1 teaspoon garlic powder.
  • Substitute minced jalapenos with pinch-¼ teaspoon cayenne pepper.

How to Cook Cilantro Lime Rice in the Rice Cooker

I am often super lazy when it comes to making Cilantro Lime Rice, so I’ve included rice cooker instructions as well for a couldn’t-be-easier dump and run recipe. 

I love my rice cooker because you don’t have to spend any time over the stove or babysit the rice while it’s cooking and it comes out perfectly every single time.  The only difference in Rice Cooker Version is we sub garlic cloves for garlic powder and red onion for onion powder,  It also means you can use brown rice s well. 

Showing how to make Cilantro Lime Rice preparing herbs and rice.

Cilantro Lime Rice tips

Cilantro Lime Rice is easy to make but here are some tips for successful rice every time:

  • Rinse and drain rice thoroughly:  rice contains a lot of starch which will cause the rice to stick together and can even make it mushy once cooked. To eliminate the mushy problem, it is crucial to remove the extra starch from the rice by rinsing it with cool water in a fine mesh sieve until the water runs clear – don’t shortcut this process!
  • Use a nonstick pan. It is essential your pan is nonstick because the rice will soak up all the liquid, evaporating the protective barrier between the rice and the pan.
  • Sauté rice:  toasting the rice adds another dimension of rich, complex, nutty flavor.  It also coats the rice in a protective toasted shell which helps them remain individual grains and not clump.   
  • If liquid evaporates before rice is done: then add just a little liquid, keeping in mind that the rice will continue to steam for 10 minutes once it’s removed from heat, so it doesn’t need to be 100% cooked once liquid is gone.
  • If rice is still wet: don’t worry, it will continue to absorb the 10 minutes while it is steaming.  When you remove the lid after 10 minutes, you can let the rice sit an additional 5-10 minutes to dry out.
  • Let it steam:  don’t shortcut the 10-minute steaming process as it gives the rice time to finish cooking and firm up which in turn, makes it fluffier. 
  • Use a fork to fluff the rice: instead of a spoon or a spatula because the tines help separate the rice grains whereas a spoon can mash or break the grains.
  • Salt and pepper to taste: if your Cilantro Lime Rice tastes like it’s missing something – it is probably salt. I add a decent dose of freshly cracked salt and pepper to my rice before serving – just make sure you taste your rice as you season.

Looking for more Mexican Sides Recipes?

Cilantro Lime Rice with cilantro and lime on top in a bowl.

How Customize Cilantro Lime Rice

  • Add avocado.  I made a creamy avocado sauce in my Avocado Cilantro Lime Rice – gah – so good!
  • Add Pico de Gallo , Homemade Salsa, or Salsa Verde.   These not only add flavor but extra “sauciness.”
  • Mix in cheese.  You can do  a little for a taste or a lo so it’s cheeeesy.
  • Stir  in sour cream.  Sour cream makes it decadently creamy.   I like to stir in cheese and sour cream.  Gah, so good!
  • Add protein.  You can instantly transform your Cilantro Lime Rice recipe into a meal-in-one by adding protein such as ground turkey, ground beef, shredded rotisserie chickenchopped chicken, carne asada. porkshrimp, salmon/other fish.
  • Add other veggies.  Corn, carrots, red bell peppers or zucchini would all be fabulous.
    • Bell Peppers or zucchini: add to pot with chicken broth.
    • Carrots:  if using fresh carrots, dice them and add to the pot when you add the jalapenos.
    • Corn:  if using canned corn, rinse, drain and add to pot with chicken broth.
    • Peas:  use thawed, frozen, petite peas (never canned!) and stir them into your rice after it has cooked but before you recover and let sit 10 minutes.
    • Mixed Vegetables:  like the peas, if you use frozen, corn or carrots, stir them into your rice after it has cooked but before you recover and let the pot sit 10 minutes.  You can even buy frozen mixed vegetables with corn, peas and carrots for the easiest option.

CAN I PREP CILANTRO LIME RICE AHEAD?

Yes!  While this Cilantro Lime Rice recipe doesn’t require much prep, you can still prep everything in advance so it can come together in minutes.

  • Chop aromatics.  Chop your red onions, garlic, jalapenos and cilantro and store  in separate airtight containers in the fridge.
  • Measure seasonings.   Measure out all of the seasoning and store in a separate airtight container.
  • Rinse rice. Thoroughly rinse rice and leave it in the strainer to dry.

HOW TO STORE & REHEAT CILANTRO LIME RICE RECIPE

This Cilantro Lime Rice recipe stores beautifully! 

  • Refrigerate:  Let Cilantro Lime Rice cool to room temperature then transfer to a tightly covered airtight container or to several small containers for meal prep. Store in the refrigerator for 4 to 5 days.
  • Microwave: For small portions, microwave rice in a microwave safe container with a couple teaspoons water for 60-90 seconds or until warmed through.
  • Stove:  For larger portions, transfer Cilantro Lime Rice to a nonstick skillet along with a dash of water or chicken broth.  Heat over medium heat, stirring often until warmed through.

HOW TO FREEZE CILANTRO LIME RICE RECIPE

This easy Cilantro Lime Rice can also be frozen:

  • Let the rice cool completely before transferring to a freezer bag (recommended) or freezer-safe airtight container.  If using a bag, squeeze out as much excess air as possible to prevent freezer burn.
  • Label and freeze for up to 3 months.
  • Let rice defrost overnight in the refrigerator.
  • Reheat in the microwave or stove as directed above.
showing how to serve Cilantro Lime Rice recipe with an up close spoonful of rice

WHAT TO SERVE WITH CILANTRO LIME RICE?

There are so many main dish Mexican staples that all need this easy Cilantro Lime Rice recipe!  I could list everything in my Mexican Recipes Section, but I’ll spare you and let you look at the photo index yourself.  Here are just a few of my favs that pair beautifully with this Mexican Rice:

CREATIVE WAYS TO SERVE CILANTRO LIME RICE

This Cilantro Lime Rice recipe can be served as a simple side or added to all sorts of dishes/ingredients. Let your imagination run wild!  Here are a few serving:

  • Main dish side.  Serve Cilantro Lime Rice alongside your favorite Mexican protein and let it be the talk of the plate.
  • Burritos: Layer a burrito size tortilla with Cilantro Lime Rice, protein, guacamole, sour cream and lettuce.  Serve with additional sour cream and either pico de gallo or homemade salsa.
  • Wet Burritos: Layer each burrito size tortilla with ¼ cup Cilantro Lime Rice, ¼ cup black beans (if using refried beans, layer first), 1 tablespoon sour cream, ⅓ cup chicken/meat, and 2 tablespoons cheese (more or less of each to taste) down the center of the burrito.  Roll up tortillas burrito style, and place on lightly greased foil on a baking sheet then lightly brush burritos all over with olive oil.  Bake at 400 degrees F for 15 minutes or until lightly golden then remove from oven. Fold sides of foil up around burritos (to keep sauce from escaping) and evenly pour red or green enchilada sauce over burritos then evenly top with one cup cheese. Bake an additional 5 minutes or until cheese is melted.  To serve, top burritos with desired toppings.
  • Burrito Bowls: Layer Cilantro Lime Rice with cheese, chicken/beef/pork chopped lettuce, and your favorite toppings including crushed tortilla chips and either sour cream/Greek yogurt.  For extra YUM, serve with avocado crema,  cilantro lime dressing or tomatillo avocado  ranch.  
  • Stuffed Peppers: Slice the tops off of 6-8 bell peppers and remove the core/seeds inside. Rub the outsides with olive oil and line in a 9×13 baking dish. Combine seasoned ground beef with cooked Cilantro Lime Rice and spoon into each pepper.  Top with sharp cheddar then tent with foil.  Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.  Serve with sour cream or Mexican crema, cilantro, cotija, etc.

HELPFUL TOOLS TO MAKE CILANTRO LIME RICE RECIPE

  • Nonstick Skillet: This skillet is my favorite pan in the WORLD!  I have both the 10 and 12-in and use them for practically everything.   I’ve had this pan for forever and they’re still as good as new.  I love giving this nonstick skillet for wedding gifts because it sets you up for cooking success!  It is on the pricier side but it’s practically the only pan you’ll ever need!  If you’re looking for a more economical nonstick skillet, this one also has good reviews – but I can’t guarantee it will last as long!
  • Garlic press: I use this every single day!   It is the ultimate garlic press- it is easy-to-use, easy-to-clean and minces garlic with one squeeze.  Unlike other presses, this garlic press has beveled holes that finely cut the clove rather than bruising it, bringing out the best flavor.
  • Onion chopper: onions make me cry like crazy so I LOVE this onion chopper!   It’s made with stainless steel discs for chopping/dicing the hardest vegetables/cheeses with 1 easy motion.  It’s also backed by a lifetime warranty– and I can guarantee way less tears!

Looking for more Rice Recipes?

Front view of Cilantro Lime Rice being scooped with a spoon.
Cilantro Lime Recipe | Carlsbad Cravings

Cilantro Lime Rice

Learn how to make the Best cilantro lime rice - better than Chipotle's and better than Cafe Rio on the stove top OR your in your rice cooker! This Cilantro Lime Rice is easy to make and I've even included directions for stove top or slow cooker so you can use white or brown rice! 
Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups long grained rice, rinsed and drained (may sub brown rice for Rice Cooker Version)
  • 1/2 cup chopped red onion
  • 1-2 jalapenos, chopped, seeded and deveined (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 14.5 oz. can black beans, rinsed and drained (optional)
  • 3 tablespoons mild diced green chilies (from 4 oz. can green chilies)
  • 3 cups low sodium chicken broth (may sub vegetable broth)
  • Freshly cracked salt and pepper to taste
  • 1-2 tablespoons butter (optional)
  • 1/2 cup loosely packed cilantro, chopped
  • 2 tablespoon lime juice

Instructions

Stove Top Directions

  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add rice, red onions and jalapenos and and saute 3-5 minutes or until onions are tender. Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary).
  • Add beans, green chilies and chicken broth and bring to a boil. Cover, reduce heat to low (dial should be a little above lowest setting) and simmer for approximately 15-20 minutes or until rice is tender, stirring a couple times towards the end of cooking and covering again.
  • Remove from heat and let sit, covered, for 10 minutes-don't peak! Stir in butter to melt (optional) and season with salt and pepper to taste. Stir in lime juice and cilantro.

Rice Cooker Directions

  • Add rice (long grain white or brown), chicken broth (amount according to your rice cooker), 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon onion powder, dash of cayenne pepper, black beans (optional), and 3 tablespoons mild diced green chiles.
  • Set rice cooker to white or brown rice cook setting according to which rice you are using. Once rice is cooked, stir in butter to melt and season with salt and pepper to taste. Stir in 2 tablespoons lime juice and ½ cup loosely packed cilantro, chopped.

Notes

***Ingredients are for stovetop directions.  I have included substitutions in the rice cooker recipe. You can easily customize this rice by stirring in sour cream, cheese, etc. after cooking and garnishing with avocados, etc. You can also cook with a can of drained tomatoes.

NO CHOPPING ALTERNATIVE

I am often lazy when it comes to sides, so if you want to eliminate all chopping and make this Cilantro Lime Rice strictly “dump and run” you can use the following substitutions:
  • Substitute the chopped onion with 1 teaspoon onion powder.
  • Substitute minced garlic with 1 teaspoon garlic powder.
  • Substitute minced jalapenos with pinch-¼ teaspoon cayenne pepper.

Tips and Tricks

Cilantro Lime Rice is easy to make but here are some tips for successful rice every time:
  • Rinse and drain rice thoroughly:  rice contains a lot of starch which will cause the rice to stick together and can even make it mushy once cooked. To eliminate the mushy problem, it is crucial to remove the extra starch from the rice by rinsing it with cool water in a fine mesh sieve until the water runs clear – don’t shortcut this process!
  • Use a nonstick pan. It is essential your pan is nonstick because the rice will soak up all the liquid, evaporating the protective barrier between the rice and the pan.
  • Sauté rice:  toasting the rice adds another dimension of rich, complex, nutty flavor.  It also coats the rice in a protective toasted shell which helps them remain individual grains and not clump.
  • If liquid evaporates before rice is done: then add just a little liquid, keeping in mind that the rice will continue to steam for 10 minutes once it’s removed from heat, so it doesn’t need to be 100% cooked once liquid is gone.
  • If rice is still wet: don’t worry, it will continue to absorb the 10 minutes while it is steaming.  When you remove the lid after 10 minutes, you can let the rice sit an additional 5-10 minutes to dry out.
  • Let it steam:  don’t shortcut the 10-minute steaming process as it gives the rice time to finish cooking and firm up which in turn, makes it fluffier.
  • Use a fork to fluff the rice: instead of a spoon or a spatula because the tines help separate the rice grains whereas a spoon can mash or break the grains.
  • Salt and pepper to taste: if your Cilantro Lime Rice tastes like it's missing something - it is probably salt. I add a decent dose of freshly cracked salt and pepper to my rice before serving - just make sure you taste your rice as you season.

HOW TO STORE & REHEAT 

This Cilantro Lime Rice recipe stores beautifully!
  • Refrigerate:  Let Cilantro Lime Rice cool to room temperature then transfer to a tightly covered airtight container or to several small containers for meal prep. Store in the refrigerator for 4 to 5 days.
  • Microwave: For small portions, microwave rice in a microwave safe container with a couple teaspoons water for 60-90 seconds or until warmed through.
  • Stove:  For larger portions, transfer Cilantro Lime Rice to a nonstick skillet along with a dash of water or chicken broth.  Heat over medium heat, stirring often until warmed through.

HOW TO FREEZE 

This easy Cilantro Lime Rice can also be frozen:
  • Let the rice cool completely before transferring to a freezer bag (recommended) or freezer-safe airtight container.  If using a bag, squeeze out as much excess air as possible to prevent freezer burn.
  • Label and freeze for up to 3 months.
  • Let rice defrost overnight in the refrigerator.
  • Reheat in the microwave or stove as directed above.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

Carlsbad Cravings© Original

NEVER MISS A CARLSBAD CRAVINGS CREATION:

FACEBOOK /   INSTAGRAM /  PINTEREST / TWITTER

CRAVE MORE RECIPES HERE

Want to try this Cilantro Lime Rice Recipe?

Pin it to your MEXICAN, RICE or DINNER BOARD to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

Reader Interactions

leave a review

Your email address will not be published. Required fields are marked *

75 Comments

  1. Julie B says

    Could you make this in a pressure cooker?
    I’m heading to the grocery store right now to get the ingredients for this and the Creamy Ranch Chicken tacos!! So excited

    • Jen says

      Hi Julie! I am excited for you to make the Ranch Chicken Tacos! Unfortunately I am not familiar with pressure cooking so I can’t help you with that. Sorry!

  2. ericka says

    I just made this for dinner tonight and while I am obsessed with how it tastes, mine kind of looks like mush. I followed the directions to a tee! Any idea why the mush? I am so glad to have found your site, your shredded mexican chicken is in the crock pot as we speak, I’ve made it once a week for the past month!

    • Jen says

      Hi Ericka, that is awesome you have made my Mexican Chicken once a week for the past month! I am so glad you loved the flavors of this rice as well. As far as the texture goes, it just sounds like it was cooked a little too long. Stoves can definitely vary, so I would check it sooner for doneness and remove from heat when the rice is soft but not mushy. Hope this helps!

  3. Gail says

    This is an excellent rice side dish. Perfect balance of seasonings and textures. Instead of black beans, I had some leftover carrot corns that I diced and added to the rice. Very versatile rice recipe.

    • Jen says

      So happy you enjoyed it Gail and I love your substitution of carrot corns – I wouldn’t have thought of that! yum!

  4. Angela says

    Has anyone tried making this in a rice cooker? Sounds delicious – can’t wait to try it with the chicken enchiladas I’m making this week!

    • Jen says

      Hi Angela, you can definitely make in a rice cooker! I would just add the amount of broth your rice cooker specifies. You can also swap out the onion for onion powder and garlic for carlic powder but fresh would also still work. Enjoy!

  5. Jane says

    I so enjoy your website and thought it was time I left a message. I am not a big rice fan, but this is amazingly delicious! I have enjoyed every recipe I’ve made from your site. My boys love Chipotle and this is so much better than the rice recipe there! 5 Stars! Will be making this often. And you are a beautiful couple and I wish you all the best in love and life!

    • Jen says

      Thank you so much Jane for leaving a comment, I really appreciate it! I love hearing that you have been enjoying my site and that you love this rice even more than Chipotle! Thank you also for the best wishes! All the best to you and yours as well!

  6. Megan says

    Can you make this a day before you plan to serve it?

    • Jen says

      Hi Megan, I think rice is always best fresh because it dries out easily. If you have to make it ahead of time, then just plan on adding some additional butter, lime juice, cilantro to bring it back to life.

  7. Angela W Broyles says

    This is really good rice to go with a mexican meal! I did not add the beans, as I cooked a big pot of beans separately. We enjoyed it, thanks!

    • Jen says

      You are so welcome Angela, I’m so pleased you enjoyed it!

  8. Kristin says

    Could I make this with quinoa instead of rice? If so, would i have to do anything differently?

    • Jen says

      Hi Kristin, I’m sure you could make it with quinoa instead, Just follow the liquid ratio quinoa and everything else should be the same. Enjoy!

  9. Joanna says

    Another hit in our household. We made this to go with your Chipotle Barbacoa, and it was just awesome! I love that I can trust your recipes to turn out great!! I never think twice about whether my family will like your recipes. They are a hit every time . Thank you for your hard work . I have only 2 food bloggers I follow and trust, and one of those is you.

    • Jen says

      Yay! Thanks so much Joanna, I’m so pleased you loved this Cilantro Lime Rice and it sounds perfect with the Beef Barbacoa! Thank you especially for your kind words. I’m honored you trust my recipes (that means everything!) and that repeatedly invite my recipes into your home. Sending all my love!

    • Jen says

      What a fun Christmas Eve dinner! I’m so happy you loved the rice and thanks for sharing a pic!

  10. Stephanie says

    Made this tasty rice to go along with the Al Pastor tacos recipe, this was absolutely delicious and a nice change from the tomato based mexican rice I make. Loved the flavors, didn’t use jalapeño because the one I had needed to go into the pico de gallo, but it was fine since there’s green chilies as well. The kids cleaned their plates too which is always a sign of a do-over in this house.

    • Jen says

      Yesss, I love a do-over clean plates recipe! I’m so happy this Cilantro Lime Rice was a winner! Thanks so much Stephanie!

  11. Norma says

    I used a rice blend texmati, white, brown, wild and red using the stove top directions. Delicious! Will make again.

    • Jen says

      Thanks Norma, I’m so pleased it’s a repeat!

  12. AK Phelps says

    This is a silly question but I’m gonna ask it anyway! Any suggestions as to how to keep my rice white, like in your picture, rather than the brown that I think was because of the black beans? I rinsed the beans well and drained them for maybe 30 minutes… It’s not a big deal – the flavor was great and I’ll definitely make this recipe again!

    • Jen says

      I hear you! Are you cooking in the rice cooker or stovetop? For some reason it doesn’t color the rice on the stovetop but it does in the rice cooker – other than that, not sure how to help, sorry!

  13. Canan says

    This rice dish was absolutely delicious! Only had arborio rice at home, and was afraid it may come out too soft, but it turned out perfect! Served it with sheet pan fajita salmon. Made a lot, but we enjoyed the leftovers as well. Great recipe!

    • Jen says

      Thanks so much for taking the time to comment Canan, I’m so pleased it was a hit and your entire meal sounds fabulous!

  14. Marianne Bender says

    I will be making this cilantro rice recipe to serve 80 people. I will be adding lime zest. Do you know where I can purchase lime zest without me manually grating and mincing it myself?
    Also I plan on making it the day before and reheating it in the oven. Can you suggest what oven temp for rewarming? I plan to drizzle a little chicken broth over the rice to add some moisture so it doesn’t dry out and of course leave it covered.
    Please advise. Thank you, Marianne

    • Jen says

      Hi Marianne, I have never seen lime zest sold separately – sorry! I would be sure to use basmati rice because it reheats better and won’t become mushy. Reheat, covered at 300 degrees F. Good luck!

See More Comments