Cilantro Lime Rice

I love serving this cilantro lime rice recipe as a fresh, bright side dish with Asian or Mexican food. Plus, it's a great base for homemade burrito bowls!

Cilantro Lime Rice

Sometimes you just need a quick, tasty side dish to complete your summertime meal, so let me introduce you to – cilantro lime rice! This recipe couldn’t be easier, and it’s perfect to have in your back pocket for quick, weeknight burrito bowls – just add beans, veggies, salsa, and guacamole. It also pairs nicely with whatever you’re grilling – serve it alongside grilled avocados or next to grilled veggie kabobs, maybe with a little chipotle sauce or cilantro lime dressing over the top. You get the idea. On to the recipe!

Cilantro Lime Rice Recipe Ingredients

How to Make Cilantro Lime Rice

Making this cilantro lime rice recipe couldn’t be simpler. Beyond cooking the rice, there are only a few extra steps:

  1. Start by cooking your rice on the stove or in a rice cooker (stovetop instructions are listed in the recipe below). Long-grain white jasmine or basmati rice are my top choices, but you could also use short grain white or brown rice if that’s what you have in your pantry. Just be sure to use an appropriate water:rice ratio for whatever variety you choose.
  2. When the rice is finished cooking, mix it with minced garlic, scallions, and lime zest while it’s hot.
  3. Allow it to cool slightly, and then add olive oil, sea salt, lime juice, cilantro, and jalapeño or red pepper flakes if you like your rice spicy.
  4. Serve it as a side dish or use it as a component in your favorite burrito bowl!

Cilantro lime rice recipe

Cilantro Lime Rice Serving Suggestions

With its fresh, bright flavor, this green rice goes especially well with Asian and Mexican-inspired dishes. Serve it as a simple side dish with tacos or a protein of your choice or try stuffing it into peppers like these mini peppers or these poblanos! It would also be a great base for any of these bowl recipes:

Let me know what other creative uses you find for it!

Cilantro Lime Rice

More Plant-Based Cooking Basics

If you love this recipe, try one of these plant-based cooking components next:

Cilantro Lime Rice

rate this recipe:
5 from 9 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Serves 4
I love serving this cilantro lime rice recipe as a fresh, bright side dish with Asian or Mexican food. Plus, it's a great base for homemade burrito bowls!


  • 1 cup long-grain jasmine rice, rinsed well and drained
  • cups water
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small garlic clove, finely minced
  • 2 scallions, finely chopped
  • 1 teaspoon lime zest
  • ¼ to ½ teaspoon sea salt
  • tablespoons lime juice
  • ½ cup finely chopped cilantro
  • pinch of red pepper flakes or ¼ diced jalapeño, optional


  • Combine the rice, water, and 1 teaspoon of olive oil in a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on the package of your rice).
  • Uncover, fluff with a fork, then add the garlic, scallions, and lime zest and stir to combine. Let cool for 1 minute then add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes or jalapeño, if using. Stir to combine and season to taste.



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  1. i’ll be serving this with some kind of tofu (and LOTS of hot chilies — e.g., Sichuan dried red chilies, piment d’espelette, or any number of dried chilies in my pantry) in the very near future, but i’m going to sub 1 t. of toasted sesame oil for 1 t. of the EVOO. or maybe i’ll go all out and do the final 2 t. as sesame oil.

    DISCLAIMER: i’m an omnivore, not a vegetarian (NEVER vegan!) — i just happen to love tofu and veggies as much as i love meat! and hot peppers go with everything (dessert included) in my house.

  2. Connie

    I’m actually making your Portobello Mushroom tacos tonight, and now I know what I’m serving them with! I love lime rice, but have never made it at home, so I’m excited.

    • Jeanine Donofrio

      yum! I hope you enjoy!

      • Connie

        5 stars
        It was delicious!

  3. Vikash Prasad

    5 stars
    Woo amazing 😍
    Thank you so much for the recipe 🙂

  4. Angela

    5 stars
    I made this recipe with cauliflower rice and it was so delicious!!! I used it with a vegan Kung Pao dish I made…it was very flavorful and light!

  5. LJCM from

    This looks absolutely delish and I have a cilantro field in my household so this will go over quite well. Thank you for sharing it! 🙂

    • Jeanine Donofrio

      I hope you enjoy!

  6. 5 stars
    I made this tonight. I was so good and had such a great fresh taste. I will definitely be making this again.

    • Jeanine Donofrio

      Hi Mindy, I’m so glad you loved it!

  7. Tracy Fernandes

    I love your recipes. I’ve made the Mediterranean chickpea salad and easy pasta salad so far. These are fabulous recipes.
    Thank you!

    • Jeanine Donofrio

      Hi Tracy, I’m so happy to hear that!

  8. Mandy

    5 stars
    This was awesome but only issue- they wasn’t enough! So apparently I need to make twice as much lol do I just double the entire recipe?

    • Jeanine Donofrio

      Ha, yep! In a larger pot, if need be. I’m so glad you loved it!

  9. Jennifer Tellers

    5 stars
    A family favorite! We have this at least once a week. It’s super easy and very tasty.

    • Jeanine Donofrio

      Yay, I’m so glad it’s made it to the regular rotation!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.