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!
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!
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:
- 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.
- When the rice is finished cooking, mix it with minced garlic, scallions, and lime zest while it’s hot.
- 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.
- Serve it as a side dish or use it as a component in your favorite burrito bowl!
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:
- Mango Black Bean Ginger Rice Bowl
- Burrito Bowl with Cauliflower Rice (use this recipe instead of cauliflower rice, or use half cauliflower rice and half regular rice)
- Loaded Portobello Burrito Bowl
- Or make your own bowl with the rice, mango salsa, guacamole, black beans, your favorite veggies, and chipotle sauce or salsa for drizzling!
- Make a falafel bowl with scoops of hummus and drizzles of green tahini sauce.
Let me know what other creative uses you find for it!
More Plant-Based Cooking Basics
If you love this recipe, try one of these plant-based cooking components next:
- Lemon Herb Couscous
- Herbed Farro
- Quinoa
- Crispy Roasted Chickpeas
- Cauliflower Rice
- Zucchini Noodles
- Spaghetti Squash
- Crispy Baked Tofu
- Lentils
Cilantro Lime Rice
Ingredients
- 1 cup long-grain jasmine rice, rinsed well and drained
- 1½ 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
- 1½ tablespoons lime juice
- ½ cup finely chopped cilantro
- pinch of red pepper flakes or ¼ diced jalapeño, optional
Instructions
- 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.
My general rule of thumb is to only try recipes with 5 stars when finding a new recipe online. This one does NOT disappoint!! Truly a GREAT recipe. The flavors all work so well together, it’s so easy and quick to make, and it reheats well with a little water and a microwave! We served it with coconut shrimp and it was the perfect accessory!
This was phenomenal. I literally could not stop eating it straight out of the pot – and even before I had a chance to throw in the cilantro. It’s definitely a new staple for me!
I’m glad you loved it!
I don”t do Instagram
Made this today and used some of my back Pepper Lime instead of “hot kind.”
I’m cooked the dark wild rices which I love. Cooking for one I am enjoying these special combinations!!
The basmati rice was crucial. It was a perfect accompaniment to a spicy meal.
how long does this last in the fridge? I am hoping to meal prep some of your recipes!
Hi Olivia, I’d say a few days, rice gets dry in the fridge. I usually reheat it with a little water stirred in. You could also probably use these seasonings with another grain (quinoa, millet or farro) that would stay fresh a bit longer (3-5 days). Hope that helps!
I’ve been searching for a recipe that comes close to a fantastic bowl of rice served with creamy black beans that I had in a lovely restaurant at Downtown Disney, FL several years ago. (We live in NY.) Nothing has come close until now. Thank you for a wonderful taste memory! My husband says I have to make this rice dish to accompany every Mexican style meal that I make from now on. It is delicious! Thanks again and again!
I’m so glad you both loved it!
This was tasty and fresh — had it with Cuban chicken and black beans and it gave a nice kick of lime and an herby finish from the cilantro and green onion. Simple to make and not that much more time than regular rice, but it tastes so much more special. Thanks for a great recipe!
They all look so delicious! Thank you for sharing!
A family favorite! We have this at least once a week. It’s super easy and very tasty.
Yay, I’m so glad it’s made it to the regular rotation!
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?
Ha, yep! In a larger pot, if need be. I’m so glad you loved it!
I love your recipes. I’ve made the Mediterranean chickpea salad and easy pasta salad so far. These are fabulous recipes.
Thank you!
Hi Tracy, I’m so happy to hear that!
I made this tonight. I was so good and had such a great fresh taste. I will definitely be making this again.
Hi Mindy, I’m so glad you loved it!
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! 🙂
I hope you enjoy!
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!
Woo amazing 😍
Thank you so much for the recipe 🙂
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.
yum! I hope you enjoy!
It was delicious!
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.
This looks so refreshing, perfect for the summer! I can’t wait to try it x
Shannon | https://shannonmichelle1.blogspot.com