Easy Cilantro Lime Rice Recipe (Perfect for Tacos & Bowls)
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This Cilantro Lime Rice is one of those side dishes that just works with everything. It’s bright, flavorful, and comes together in about 20 minutes with hardly any effort.
Perfect for taco night, burrito bowls, or whatever protein you’ve got going on. We make this on repeat. Hope you love it as much as we do!
For a flavorful twist, serve this rice with my Honey Lime Chicken – the tangy marinade pairs perfectly with the zesty rice. For a Southwestern flair, try my Easy Spanish Rice, too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- This recipe is super easy to make and is perfect with all kinds of main dishes.
- Fresh limes, fresh cilantro and rice make a perfect combo!
- You can cook rice on the stove top or use a rice cooker.
I usually make a Slow Cooker Chicken Tikka Masala, but I also lean heavily toward my Chicken Fajita Casserole too. but I ALWAYS make Cilantro Lime Rice for anything Mexican or Indian!
FAQs
Well, that depends. I say yes, because it has less calories per serving than most sides, but if you are on a low carb diet – then rice isn’t the side you want to go for.
2 cups of rice will get you about 6 cups of rice, cooked.
What to serve with Cilantro Lime Rice
You could make burrito bowls with black beans, cilantro lime rice, some grilled chicken and a little Pico de Gallo or Guacamole. I also like it with some grilled chicken or Pan Seared Salmon, or some garlic butter shrimp.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Basmati Rice. This is a white rice. This can be substituted with any long grain rice if that’s what you have. There is no need to rinse the rice, but you can if you’d like to. Brown rice, jasmine rice or any rice you have on hand, just be sure to check cook times on the package for best results.
- Chicken Stock. Grab a carton, or make your own chicken stock. You can also use vegetable stock if you prefer.
- Garlic. An essential part of the flavor
- Lime. Please do use fresh lime juice and zest. The bottled kind just won’t work, we need fresh lime flavor here!
- Cilantro. Whenever you see “a bunch” of cilantro, that typically translates to 2.8 ounces. That’s about 3/4 to 1 cup of loosely packed and chopped leaves.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpAdd the rice, stock, water and garlic in a large saucepan over medium high heat. Bring to a boil, uncovered.
Turn down the heat, and place a lid on the saucepan and cook for 15 minutes.
When cooked, fold the cilantro in, mix the lime juice and lime zest in until well combined. Season with salt and pepper to taste. Devour.
Kylee’s Notes
What to do with leftovers
Store in a covered container in the refrigerator for up to 5 days. Reheat until it is piping hot!
Substitutions/Additions
You can use any kind of rice for this. I prefer basmati rice, but brown, long grain, or wild rice all work for this recipe.
Freezing instructions
This recipe can be frozen after cooking. Allow to cool completely, and freeze in either a vacuum sealed bag or freezer bags. Reheat as needed.
More recipes to love
- Easy Scalloped Potatoes. There’s a video on this one, showing how EASY this is to make!
- Twice Baked Potatoes. A drool-worthy side dish, these Twice Baked Potatoes are SO good! Make a lot and freeze some for another day.
- Creamy Garlic Parmesan Risotto. Risotto in 17-25 minutes?! I’m in!
- ALL SIDES
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Cilantro Lime Rice
Ingredients
- 2 cups basmati rice rinsed
- 2 cups chicken stock
- 2 cups water
- 2 cloves garlic minced
- 1 lime juiced and zested
- 1 bunch cilantro finely chopped
- salt and pepper to taste
Instructions
- Add 2 cups basmati rice, 2 cups chicken stock, 2 cups water, and 2 cloves garlic in a large saucepan over medium high heat. Bring to a boil, uncovered.
- Turn down the heat, and place a lid on the saucepan and cook for 15 minutes.
- When the rice is fully cooked, fold 1 bunch cilantro in, mix the juice and zest from 1 lime in until well combined.
- Season with salt and pepper to taste. Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
That's true, but the use of basmati/cilantro is very indian. I might have added cardamom had I been going for super authentic, but… ya know…
I wouldn't have ever guessed this was Indian. It's a very Mexican dish around here!