This cilantro lime rice has been my go-to side for tacos, grilled chicken, and burrito bowls ever since I first tried to recreate that bright, herb-forward rice at a fast-casual place I loved. I discovered the combination during a weeknight experiment when I had leftover jasmine rice and a bag of cilantro to use up; the first bite transported me to sunny patios and zesty takeout bowls. It’s such a simple formula—well-cooked rice, fresh lime, and just enough oil and salt to let the herbs sing—that it quickly became a staple in my fridge.

What makes this version special is the attention to texture. I focus on properly rinsing the rice, using the right rice-to-water ratio, and resisting the urge to stir while it cooks so each grain stays distinct and fluffy. The result is a bowl of rice that’s bright rather than heavy, with a slight citrus tang and a fresh cilantro perfume that pairs beautifully with beans, grilled meats, or simply as a stand-alone side. Family members who usually request extra salsa now ask for extra rice—always a good sign.

Ingredients

• Extra-long grain white rice (jasmine or basmati): I recommend 1 cup of well-rinsed rice (brands I trust: Lundberg or Mahatma). Rinsing removes surface starch and prevents clumping, producing separate, fluffy grains.
• Water: Use 2 cups of filtered water for every 1 cup of rice for stovetop cooking. If you live at high altitude, add a tablespoon or two more water and increase cook time slightly.
• Kosher salt: 1 teaspoon provides balanced seasoning. Use Diamond Crystal for a lighter salt or Morton if you prefer a slightly saltier result—adjust to taste.
• Fresh cilantro: 3 tablespoons finely chopped. Look for bright, fragrant bunches with no yellowing stems; the herb contributes the signature bright, herby note.
• Lime juice: Juice of 1/2 lime (about 1 tablespoon). Freshly squeezed lime juice gives a cleaner, brighter acidity than bottled.
• Olive oil: 3 teaspoons total, divided (use a neutral extra-virgin olive oil or a mild light olive oil). The oil helps coat the grains and carry flavor without weighing them down.

Instructions

Prepare and rinse the rice: Measure 1 cup of rice and place it in a fine-mesh strainer. Rinse under cold running water, agitating with your fingers until the water runs clear (about 30–60 seconds). This removes excess starch so the cooked rice is fluffy, not sticky. Combine and bring to a boil: In a small or medium heavy-bottomed pot with a tight-fitting lid, add the rinsed rice, 2 cups of water, 1 teaspoon kosher salt, and 1 teaspoon olive oil. Bring the mixture to a full boil over high heat; once boiling, keep an eye on it—small bubbles should break on the surface and most of the water should be absorbed or just skim the top of the rice. Simmer gently without peeking: As soon as the pot starts to boil and the surface shows the start of steam holes, reduce heat to the lowest setting, cover tightly, and simmer undisturbed for 15 minutes. Resist stirring or lifting the lid—trapping steam is essential to cook the rice evenly. Rest and finish: Shut off the heat and keep the pot covered for an additional 5 minutes to allow the rice to steam gently. After 5 minutes, remove the lid and use a fork to fluff the rice gently, separating the grains. Toss with lime, cilantro, and oil: In a medium bowl, combine the chopped cilantro, juice of 1/2 lime, remaining 2 teaspoons olive oil, and the warm rice. Toss gently until the lime and cilantro are evenly distributed and the rice has a subtle sheen.

Storage Tips

Store cooled rice in an airtight container in the refrigerator for up to 4 days—avoid leaving rice at room temperature for more than two hours. For freezing, portion into shallow, freezer-safe containers or heavy-duty bags; flattening bags helps quick thawing and saves space. To reheat, sprinkle a tablespoon of water per cup of rice, cover, and microwave in 30-second bursts, or reheat on the stovetop over low heat with a splash of water until steamy. Quality indicators: rice will smell fresh and look moist when good; discard if you detect any off-odors or sliminess.

Ingredient Substitutions

Want to vary the base? Use brown long-grain rice (convert to 1 cup rice to 2 1/2 cups water and increase simmer time per package instructions), or try basmati for a slightly nuttier flavor. For a low-carb version, substitute cauliflower rice—sauté it briefly until just tender, then finish with lime and cilantro. If you don’t have fresh cilantro, finely chopped flat-leaf parsley can provide a green herb note though it won’t taste identical. Bottled lime juice will work in a pinch, but fresh lime gives the cleanest brightness.

Serving Suggestions

This goes perfectly under grilled chicken, carne asada, or alongside black beans and roasted corn for a vegetarian bowl. For a colorful plate, serve with pico de gallo, sliced avocado, and a drizzle of crema (or vegan crema). Garnish with extra cilantro leaves and a lime wedge for parties. For meal prep bowls, add a scoop of this rice, roasted vegetables, a protein, and a dollop of salsa for quick lunches.

Cultural Background

Rice seasoned with lime and herbs has roots in many Latin American kitchens, where citrus and fresh herbs brighten staples. While this rendition is a modern, fast-casual take popularized by restaurant chains, the idea of pairing citrus with rice stretches across Mexican and Central American culinary traditions. Each region adds its own twist—some use garlic and onion cooked with the rice, others finish with butter or lard. The version here emphasizes freshness and simplicity, echoing contemporary bowl-focused cuisines.

Seasonal Adaptations

In summer, double the cilantro and add charred corn and diced cherry tomatoes for a vibrant, seasonal rice salad. In colder months, fold in roasted poblano or sautéed mushrooms for earthier notes, and increase the olive oil slightly for richness. For holidays, serve as a savory bed for chipotle-glazed turkey or citrus-marinated pork to add brightness to heavier mains.

Meal Prep Tips

Make a double batch and portion into 1-cup servings for portable lunches. Store with a lime wedge and a small container of extra cilantro to refresh the rice just before eating. When reheating, add a squeeze of fresh lime to revive the brightness. Use shallow containers to cool rice quickly before refrigerating to maintain food safety.

Making this cilantro lime rice has taught me how a handful of fresh ingredients and a careful cooking method can transform a simple side into a memorable element of a meal. I hope it becomes as reliable and beloved in your kitchen as it is in mine—feel free to make it your own and pass it along.