Cilantro lime rice
Fluffy white rice tossed with fresh coriander, lime zest and juice, ideal for burrito bowls and tacos.
Make this once, then cook it into 59 different dishes.
- Time35 min
- LevelEasy
- Costabout £0.58 a head
- Makesabout 850 g of cooked rice, enough for 2 dishes for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice in a sieve under cold water until the water runs nearly clear, then drain well.
- 2
Heat the oil in a heavy pan with a lid over a medium heat. Add the garlic and cook for 30 seconds without browning. Add the rice and stir for 1 to 2 minutes until coated and starting to turn opaque.
1 min 30 s - 3
Pour in the water, add the salt and half the lime zest, and bring to the boil.
- 4
Cover tightly, turn the heat to its lowest and cook for 12 minutes without lifting the lid.
12 min - 5
Take off the heat and leave covered for 10 minutes. This finishes the rice.
10 min - 6
Fluff with a fork, then fold in the coriander, the rest of the lime zest, the lime juice and the spring onions. Taste and adjust the salt and lime.
- 7
Serve warm. Cool leftovers on a tray within 1 hour, refrigerate, and use within 1 day.
About cilantro lime rice
Cilantro lime rice is fluffy white long grain rice cooked with garlic and tossed with fresh coriander, lime zest and lime juice. It is a Tex-Mex style side, popular in burrito bowls, and not a traditional Mexican dish. Mexico's own green rice, arroz verde, is blended with poblano chilli and herbs.
It tastes fresh, zesty and herby, and pairs with spicy, rich or smoky food: grilled steak, chicken, black beans, fajita vegetables and fish tacos. The key is not overcooking the rice, and folding in the coriander and lime only once the rice is cooked so they stay bright.
Use long grain or basmati rice and rinse it well. Cool any leftovers within one hour, since cooked rice can carry bacteria that survive reheating. Eat within one day and reheat it only once.
Tips
- Rinse the rice until the water runs almost clear. Starch on the surface makes it clump.
- Use zest as well as juice. The zest has the fragrant lime oils, and the juice adds sharpness.
- Fold in the coriander with a fork just after fluffing the rice. Hot rice wilts it a bit, but it keeps the flavour and a pretty green speckle.
- Leave the rice covered and undisturbed during cooking. Lifting the lid lets the steam escape and the rice cooks unevenly.
- Add the lime juice off the heat, because long cooking dulls its flavour.
- For extra freshness, add 2 sliced spring onions and a pinch of finely chopped jalapeno.
Storing and freezing
Cool within 1 hour: spread the rice on a tray, then refrigerate and eat within 1 day. Freeze flat in portions for up to 1 month. Reheat only once, until steaming hot all the way through. Never leave cooked rice at room temperature.
Dishes you can make with cilantro lime rice
Pollo en Salsa Roja con Papas (Chicken and Potatoes in Red Salsa)
GFDFEFCamarones en Salsa Roja (Prawns in Red Chilli Salsa)
GFDFEFPescado a la Plancha con Salsa Verde y Arroz (Seared Fish in Green Salsa)
GFDFEFPollo Ranchero (Chicken in Ranchera Sauce)
GFDFEFCamarones Rancheros (Prawns in Ranchera Sauce)
GFDFEFPescado a la Plancha con Salsa Macha (Seared Fish with Chilli Crunch)
GFDFEFCamarones al Chipotle con Arroz Verde (Chipotle Prawns with Cilantro Rice)
GFDFEFTikin Xic (Yucatecan Achiote Grilled Fish)
DFEFNFCostillas de Puerco en Salsa Roja con Arroz Verde (Pork Ribs in Red Sauce)
GFDFEFPollo en Salsa Verde con Arroz (Chicken in Green Sauce)
GFDFEFCordero en Salsa Verde con Arroz (Lamb in Green Sauce with Rice)
GFDFEFCamarones al Adobo (Guajillo Adobo Prawns)
GFDFEFQuestions
Is cilantro lime rice Mexican?
It is a Tex-Mex, burrito bowl style rice, not a traditional Mexican dish. Mexico has its own green rice, arroz verde, blended with poblano chilli and herbs. Both go well with beans and grilled meats.
What is cilantro?
Cilantro is the American name for fresh coriander leaves. In the UK it is sold as coriander. Use both the leaves and the tender stalks, which have lots of flavour. Some people taste soap, and can use flat leaf parsley instead.
Can I make it ahead?
You can cook it a day ahead if you cool it quickly: spread it on a tray, chill within 1 hour, and eat within 1 day. Reheat once until steaming hot all the way through, then fold in fresh coriander and lime.
Is it vegan and gluten free?
Yes. It is made with rice, garlic, oil, herbs and lime, so it is vegan, gluten free, dairy free, egg free and nut free. Check the packaging on the rice if you cook for someone with an allergy.
Why is my rice mushy?
Too much water, too little rinsing, or stirring. Use 550 ml of water for 300 g of rice, rinse well, do not stir while it cooks, and rest it covered off the heat before fluffing.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.