Learn how to make the best Cilantro Lime Rice that readers call, “5 stars,” “a hit,” “obsessed” and “better than Chipotle!” Instructions included for stove top or rice cooker, white rice or brown rice and how to include black beans at the same time (two sides in one!). Variations also included for adding veggies, protein and more!
CILANTRO LIME RICE RECIPE
Cilantro Lime Rice Recipe Ingredients
This Cilantro Lime Rice recipe is packed full of fresh, vibrant aromatic ingredients. You will need: (measurements in the printable recipe card at the bottom of the post):
- 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.
How to make Cilantro Rice
Let’s take a closer look at how to make Cilantro Rice (full recipe in the printable recipe card at the bottom of the post):
- 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.
Prepping Cilantro Lime Rice in advance
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.
Cilantro Rice Recipe Substitutions
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.
- You may substitute the fresh garlic with 1 teaspoon garlic powder.
- Substitute minced jalapenos with pinch-¼ teaspoon cayenne pepper.
- You may substitute the fresh red onion with 1 teaspoon onion powder.
- 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.
- 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 Black Beans and Rice in 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.
Black Beans and Rice Recipe 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?
- Corn Salad with Cilantro Lime Dressing
- Grilled Corn on the Cob with Chipotle Lime Butter
- Southwest Salad with Creamy Avocado Salsa Dressing
- Southwest Orzo Salad with Chipotle Honey Lime Vinaigrette
- Pina Colada Fruit Salad
- Grilled Pineapple with Brown Sugar Orange Glaze
- Mexican Street Fries with Salsa Ketchup
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 chicken, chopped chicken, carne asada. pork, shrimp, 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.
Storing and Reheating Black Beans and Rice
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 Black Beans and Rice Recipe
This easy Cilantro Lime Rice can also be frozen:
1. 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.
2. Label and freeze for up to 3 months.
3. Let rice defrost overnight in the refrigerator.
4. Reheat in the microwave or stove as directed above.
Serving Cilantro 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:
- Enchiladas. Enchiladas always need a side of rice! This Cilantro Lime Rice is ideal because it compliments and doesn’t compete with the enchilada flavor. Some of our favorite enchilada recipes are red chicken enchiladas, ground beef enchiladas, creamy green chili chicken enchiladas, enchiladas verdes and honey lime chicken enchiladas.
- Burritos. Burritos and rice are a match made in heaven. Serve Wet Burritos, California Burritos, Smothered Chicken Burritos or Ground Beef, Bean and Cheese Burritos with Cilantro Lime Rice and drool.
- Tacos. Tacos might be the most popular Mexican food and so they need the BEST rice as a side. Some of our favorite taco recipes to serve with Cilantro Lime Rice include Carne Asada Street Tacos, Easy Shredded Chicken Tacos, Ground Beef Tacos, Ground Turkey Tacos, Shrimp Tacos, Baja Fish Tacos, Blackened Fish Tacos and Tacos Al Pastor.
- Favorites! Of course, there are so many other Mexican dishes in addition to enchiladas, tostadas, burritos and tacos. Serve Cilantro Lime Rice with all your favorites such chicken fajitas, taquitos, fiesta lime chicken, beef barbacoa and carnitas.
- 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!
Tools Used in This Recipe
See Favorite Tools
Cilantro Rice Recipe
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
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
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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.
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Leave a Review, I Always Love Hearing From You!
Sheila says
Mel’s Kitchen Cafe recommended your site and what a wonderful site! I just logged in and could very happily I think spend hours turning into weeks exploring your site. This rice looks and sounds delicious. To try to add a little more nutrition by using brown rice, would I need to add a little more liquid and cook longer? Thank you for all the hard work you put into this site (which is obvious as I have quickly roamed through) and for sharing all this goodness with us!
Jen says
Hi Sheila, welcome to my site! I am so glad you stopped over from Mel’s Kitchen Cafe – I am such a long time fan of hers! As far as making this with brown rice, I honestly always make my brown rice in my rice cooker, but I would suggest the following: Check the back of the package of rice to determine how much water is needed for your particular brand of rice. Rinse the rice thoroughly in a sieve or strainer until the water runs clear then follow recipe as directed, cooking according to package directions (should be about 50 minutes, stirring at 30 to make sure the rice doesn’t burn).
Sheila says
Thank you!
Julia says
Thank you for posting this! Made this rice last night and it was my favorite cilantro lime rice ever!
Jen says
YAY! That is so awesome Julia, I am s glad you loved it so much! Thanks!
Laurie says
I just stumbled onto your site by accident . But I see some really yummy looking recipes .
I’m so happy I did.
Thank you
Jen says
Hi Laurie, welcome to my site! I am so happy you stumbled onto my site as well – I hope you have fun looking around and more fun eating :)!
Whiporwillo says
Your rice looks amazing! I will have to try it. My husband is obsessed with Mexican food. But I must admit, I’m making a comment only for a bowl I saw in your picture! The one with the light blue design, where did you get it???
Jen says
Thank you so much! I hope you can try it sometime and love it! I got the bowl at Target 🙂 They always have a bunch of small bowls and the designs keep changing but you still might be able to find it there – or maybe Target online. Good luck 🙂
Mindy says
Thanks! I’ll check it out online. I’m so glad I found your site all of this food is exactly what we love to cook! I’m following ya everywhere now-anxious to try your recipes-well that sounds creepy-just Pinterest and blog ha ha! I read your story as well. And bless your heart. I wish all the best days for you. That you can be healthy and strong. You are a gift for all of us to witness. You and your sweet loved ones are in our prayers. <3
Jen says
I am so glad we share the same tastes Mindy – I love it when that when that happens! Thank you so much for following me everywhere – in a non creepy way 🙂 and thank you so much for reading my story! I feel so blessed every day and even more blessed by sweet comments and prayers of you and others. THANK YOU! xoxoxo!
Sandra says
I made this for dinner tonight with an avocado shrimp salad. I had no clue rice and beans could taste this amazing! Thanks for sharing the recipe!
Jen says
You are so welcome Sandra! Your whole meal sounds delicious and I am so happy you enjoyed the rice so much!
Rebecca says
Have you tried this with vegetable broth rather than chicken? It sounds like the perfect vegetarian recipe, but wanted to check before I tried it. Thanks!
Jen says
Hi Rebecca! Vegetable broth would work great in this recipe (I’ll edit to note that), thanks for asking! Enjoy!
Lady E says
I just made this recipe tonight and it is definitely a keeper. One thing I did differently was that instead of canned beans I used black beans leftover from a batch I made the day before, and I used a lot of spices in them, so it added a little extra flavor to the rice which was yummy. I also sautéed a little green onion (it needed to get used) and a habanero pepper (without the seeds) along with the garlic. I ate it with some salted avocado on the side and it was delicious! Perfect jut the way it is. One of these days, I’ll probably try it with some tomato sauce so that it has a Mexican rice look and eat it on the side of some quesadillas or tacos. But anyway, thanks for the recipe, I loved it!
Jen says
You are so welcome Lady E! Glad to hear this is a keeper and I can only imagine how much more delicious it was with homemade beans, green onion and habanero – yum!!! Love your style!
Vel says
Thanks, this’ll be perfect for the weekend!
Jen says
You are so welcome, enjoy!
Chelsea says
Have you doubled or tripled this recipe? I’m just curious if you think it would be okay in one large pot or better cooked in smaller batches??? Thanks for all your delicious recipes
Jen says
Hi Chelsea, I have never doubled this recipe but I think it should be fine in one large pot, but I would stir more often and you might need to add more water as needed. Good luck! Thanks so much for following along!
Amy says
This rice was very good. I didn’t have the cilantro, just used parsley, and it was delicious. Can it be frozen with the beans? I freeze a Mexican Rice recipe I have, but haven’t ever tried it with beans.
Jen says
Hi Amy, so happy you enjoyed the rice! YES! you can freeze this rice with beans. It works well to freeze individual servings as well – so handy for lunch/snacks!
Sheryl says
This dish is amazing! The ingredients are a perfect match with one another, however the recipe states that the prep time is 5 minutes and while the prep is by no means difficult, it definitely takes longer than 5 minutes. I’m no stranger to cooking, it’s a passion of mine, but I wanted others to be aware that the prep time isn’t quite accurate. Amazing dish though!!! I paired it with salsa chicken topped with fresh cilantro and a dollop of daisy.
Jen says
Hi Sheryl, so happy you love this recipe! I will update the prep time 🙂
Evi says
I LOVE this recipe. I can’t wait to make it. Thanks for sharing!
Jen says
Thanks Evi, and you are so welcome! I am so happy you love this recipe!!!
Carly says
I’m really excited to try this recipe this weekend but I want to make sure I understand it: am I supposed to saute dry rice? And bag of dry beans is just a but cheaper than the cans, should I cook the beans first?
Thanks!
Jen says
Hi Carly, I am excited for you to try this recipe too! You will definitely need to cook your beans first if using dry beans. And yes, you saute the dry rice for a few seconds, not long, just enough to coat them in the oil and spices. Hope this helps. Enjoy!
Amber says
Yummy! I make this all the time for my weekly meal preps! It’s a great dish with simple and fresh ingredients. I love the way my house smells when it’s cooking!
I use a brown jasmine rice that I’ve only been able to find at Wal-Mart. It adds a great flavor and texture.
Jen says
Hi Amber, I love that you use this recipe frequently and the brown jasmine rice sounds wonderful! Thank you for taking the time to comment, have a wonderful week!
Vesta says
I’m so glad I found you!!! I’m making the black beans and rice tonight to have with my enchiladas. As soon as possible I’m going to try the buffalo chicken tacos. My life has just improved greatly- you know have a new follower. Thank you for sharing your wonderful recipes!
Jen says
You are the sweetest Vesta, thank you so much for your super kind words! I am so happy you found my site as well and I hope you have a lot of fun trying new recipes and hopefully finding some new favorites!
Jillian says
Hi Jen! I just made this and it was adored by my boyfriend and myself! We are definite rice people and this was just perfect – so happy to be able to add this to our recipe box! Also, I wanted to tell you, I read about your story and find you absolutely incredible. You seem to handle the difficult cards that life has given you with such grace. We need more people in this world like you – you’re such an inspiration!
(So sorry for the novel of a comment!)
Have a nice night – I look forward to making many more of your recipes! 🙂
-Jillian
Jen says
Hi Jilian, sorry for the delay as I have been moving and things have been crazy but thank you so much for your comment! I am so happy you loved this rice! We must be foodie kindred spirits because rice is one of my favorite foods 🙂 Thank you so much for taking the time to read my story and for your super kind words. I am grateful every day especially for wonderful people like you that bring sunshine to my life – you sound absolutely lovely! I hope you enjoy trying more of my recipes 🙂
Kris says
Hi Jen, this recipe sounds amazing! I would like to make it for a pot luck. Do you know if it would keep well in a crockpot on warm?
Jen says
Hi Kris, yes, I think it will keep great! Just make sure to stir it occasionally. Have fun and enjoy!
Taylor says
If making this in a larger batch, for like 20 people, do you think it would work in a dutch oven pot?
Jen says
Hi Taylor, yes, that should work fine except you might have more rice that sticks/burns on the bottom so just be sure to stir frequently and grease your pot beforehand. Hope that helps!
Emily says
Do you think I could make this with pre-cooked leftover rice?
Jen says
Absolutely! I would follow the directions except don’t add the chicken and chicken broth in step 2. Instead, continue to saute the beans, green chilies, etc. for a few minutes until beans are warmed through then stir in rice. Hope this helps!
Karla says
Thank you so much for the Cilantro and lime recipe. It’s so easy to make and I have made this recipe a handful. It’s so delicious and smells great. My family absolutely love it!
Jen says
YAY! I am so happy it is such a hit with your entire family! Thank you so much Karla!
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!
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!
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!
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!
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!
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.
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!
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!
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!
Holly G says
We are having tamales for Christmas Eve dinner at our house so I made your rice – tastes great! Thank you. pic: https://imgur.com/gallery/0u2XF9m
Jen says
What a fun Christmas Eve dinner! I’m so happy you loved the rice and thanks for sharing a pic!
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!
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!
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!
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!
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!
Krish says
Hi!
My family is loving all of your recipes so far and they’re a bunch of picky eaters!! Thank you!!
I want to try this dish but of course don’t have black beans in my pantry anymore. Could I try it with red kidney beans?
Thanks
Jen says
That is awesome, thanks Krish! Yes, you can absolutely use kidney beans!
Erinn says
This rice is great!!! We loved it when I made the beef burritos ! Yummy!
Jen says
Thanks so much Erinn, I’m so glad you got multiple uses out of it too!
Ellen says
My goodness! Tried this recipe along with your baked chicken tacos for my sons 28th birthday. This rice was just perfect. I usually make Spanish Rice as this is what I grew up on. What a nice change of pace and was loved by all. Nice rich flavor, loved the black beans in it too. I had a jar of roasted hatch chiles so used those instead of jalapenos. I used a little more of all spices and yes that bit of butter makes a difference. Can I just say how much I’ve enjoyed your site? I’ve tried so many recipes and all have come out great, simple thorough instructions, and the pics help too. Thank you.
Jen says
Thank you so much, Ellen, I am thrilled you are enjoying my site! So glad this recipe was “loved by all”!! I hope you have a wonderful week and find more recipes to enjoy!
Susan says
So delicious! I made it with pan seared, simmered chicken and used the left-over broth for the rice. I didn’t cook the beans with the rice, but rather added them in after the rice was fully cooked. Also served it with your pickled red onions. Oh my! My husband agrees it’s the best lime-rice we’ve ever had. Truly delicious!
Jen says
Yay! I am so glad that it was such a hit with you and your husband! Sounds like you made a beautiful meal!
Ellen Greenlund says
The rice and beans were excellent! I had to use cauliflower rice so adapted the recipe without broth, and I didn’t have cilantro, which would have been a great addition, but my husband and I loved the recipe. I’ll be making it again. Thank you!
Jen says
Thank you! I’m so happy to hear that it will be a repeat for you and your husband!
ryan says
paired this with some grilled opah topped with an avocado and pineapple salsa and grilled tri-colored asparagus…..everyone i tried it on loved it…..one thing i did change though, i added everything together except the cilantro and baked it to leave out the oil at about 375 for about 30+ mins for a 4x batch, and then added the cilantro at the end…..better flavor when the lime juice is added during the cooking than after…..just need to shake the pan the rice is cooked in to see how loose the rice is to judge how much longer it might take to cook….also used jasmine instead of white and used more of a 1c rice to 1.5c liquid ratio for it, turned out alot better than when i used normal white rice..bit more pricey, but to me, it was a much better product, so well worth it
Jen says
Hi Ryan, your entire meal sounds delicious! And thank you so much for the tip on baking it and for quadrupling the batch – what an easier way to make rice! I am sure that is going to come in handy for some readers. I am so happy it turned out so well! You sound like quite the chef!