This cilantro lime rice has been my go-to side for taco nights, grilled fish, and busy weeknight bowls for as long as I can remember. I first chased this flavor while trying to recreate my favorite burrito bowl at home: bright lime, fragrant cilantro, and rice cooked so lightly it fluffs apart with a fork. The first time I made it was during a summer cookout; the bowl of rice disappeared faster than the grilled chicken. The texture is what gets me — light, separate grains rather than sticky clumps — and the finished dish carries a gentle citrus brightness that wakes up every bite.

What makes this version special is the simplicity: just long-grain rice, water, a touch of oil, kosher salt, fresh lime juice, and chopped cilantro. Little techniques—rinsing the rice, resting it after cooking, and tossing gently with oil and lime—make the difference between ordinary rice and rice that rivals the restaurant version. Whether you pair it with beans, fish, or roasted vegetables, this is the side that transforms a meal from good to memorable.

Ingredients

• 1 cup extra long grain white rice (jasmine or basmati): Choose a reliable brand like Mahatma, Royal, or Uncle Ben’s for consistent results. Jasmine gives a subtly floral aroma while basmati yields slightly drier, fluffier grains.
• 2 cups water: Use room-temperature tap water unless your water is heavily chlorinated—bottled or filtered water will give the cleanest flavor.
• 1 teaspoon kosher salt: Kosher salt measures more lightly than table salt; if you use table salt, reduce to 1/2 teaspoon. Salt seasons during the cooking phase for even distribution.
• 1/2 lime, juiced (about 1 tablespoon): Fresh lime juice is essential—bottled lime is too flat. Reserve 1/2 lime to taste after mixing if you like extra brightness.
• 3 tablespoons fresh cilantro, finely chopped: Stems are fine if finely chopped; they carry great flavor. Use Italian flat-leaf cilantro if available.
• 3 teaspoons olive oil, divided: One teaspoon goes in the pot to keep grains separate while cooking; the remaining 2 teaspoons are stirred in at the end for sheen and mouthfeel. You can substitute a light-tasting oil if preferred.

Instructions

Rinse and measure: Measure 1 cup of rice and place it in a fine mesh sieve. Rinse under cold running water, rubbing the grains gently with your fingers, until the water runs clear—about 30–45 seconds. Rinsing removes surface starch that would otherwise make the rice gummy. Combine and bring to a boil: In a small heavy-bottomed pot with a tight-fitting lid, add the rinsed rice, 2 cups of water, 1 teaspoon of olive oil, and 1 teaspoon kosher salt. Bring to a brisk boil over high heat; you'll see steam and bubbling across the surface when it's ready to transition to the next stage. Simmer, covered: Once boiling, reduce the heat to the lowest simmer, cover tightly, and cook undisturbed for 15 minutes. Avoid stirring or lifting the lid—steam and trapped heat finish the cook evenly through the grains. If your burner runs hot, you may need to nudge the heat slightly down to prevent a hard bottom crust. Rest and fluff: After 15 minutes, turn off the heat but keep the lid on for an additional 5 minutes. This resting period allows residual steam to finish the rice and yields a lighter texture. After resting, remove the lid and gently fluff with a fork to separate the grains. Dress with lime and cilantro: Transfer the rice to a medium bowl. Add the remaining 2 teaspoons olive oil, the juice of 1/2 lime, and the finely chopped cilantro. Toss gently with a fork until everything is evenly distributed. Taste and add a smidge more lime or salt if needed.

Storage Tips

Cool the rice quickly after cooking by spreading it in a shallow container before refrigerating to avoid condensation. In the refrigerator it will keep 3–4 days in an airtight container; stir in a teaspoon of water before reheating to restore moisture. For freezing, portion into freezer-safe bags or containers and freeze for up to 3 months—defrost in the refrigerator overnight and reheat gently on the stovetop or microwave with a splash of water and a quick toss with fresh cilantro and lime.

Ingredient Substitutions

If you prefer a nuttier, higher-fiber option, use brown long-grain rice—follow package timing (often 40–45 minutes) and then season the same. Short-grain rice will be stickier; avoid it if you want separate grains. Swap olive oil for avocado oil or a neutral vegetable oil if preferred, and try lemon instead of lime for a slightly different citrus profile. For a low-carb alternative, use cauliflower rice—sauté briefly, then toss with lime and cilantro at the end.

Serving Suggestions

Serve alongside shredded chicken or carnitas in burrito bowls, or use as a bed for grilled shrimp or roasted vegetables. Garnish with lime wedges, extra chopped cilantro, pickled onions, or a sprinkle of cotija cheese for a non-vegan option. For a quick bowl, add black beans, salsa, sliced avocado, and a protein of choice. The rice also pairs beautifully with grilled corn and a simple green salad.

Cultural Background

Lime-and-herb seasoned rice is common across many Latin American and Caribbean cuisines, where rice serves as a neutral canvas for citrus and fresh herbs. The bright flavors reflect the use of fresh produce and bold seasonings typical of coastal Mexican cooking, and versions of herb-forward rice appear regionally with local variations in technique and accompaniments.

Seasonal Adaptations

In summer, boost the freshness with extra cilantro and a splash of lime zest. In cooler months, fold in a handful of warm-roasted corn or fire-roasted peppers for depth. Holiday gatherings welcome this as a lighter side next to richer mains: keep the lime on the side so guests can choose the brightness level.

Meal Prep Tips

Cook a double batch and portion into 1-cup servings for easy weekday bowls. Store lime and cilantro separately if you plan to reheat rice several days later—toss them in fresh just before serving to preserve color and flavor. Use microwave-safe containers for grab-and-go lunches and add a squeeze of fresh lime after reheating to revive the taste.

Whether you’re feeding a crowd or making a quick meal for one, this cilantro lime rice reliably delivers fresh flavor and a light, airy texture. Make it your own by adjusting the cilantro and lime to taste—this simple side has a way of becoming a family favorite fast.