Cilantro Lime Rice is fast easy, packed with flavor, and one of the best things you can make to break out of a “boring-food-at-home” rut.
With just a few simple ingredients, you’ll have a perfect side for your next Mexican-inspired or Asian-inspired dish. Cilantro Lime Rice is an easy way to elevate the flavor profile of just about anything you make. And this one is made with better-for-you oil, aromatic high-fiber Basmati rice, and fresh organic flavors.
Cilantro Lime Rice Ingredient Notes:
I find Basmati rice makes the most perfect Cilantro Lime Rice.
Basmati rice is a type of long-grain white rice that is higher in fiber and is lower on the glycemic index than most white rice, so I think it’s a great choice for Cilantro Lime Rice.
Feel free to choose your favorite color of rice, white or brown. While brown rice is higher in fiber, vitamins, and minerals, it also takes a bit longer to cook. Because Cilantro Lime Rice is typically made with white rice, I decided to make it with Basmati rice. If you choose to use brown rice, follow the package instructions for cook time and stir in the remaining ingredients in the recipe.
Any type of long-grain white rice can work if you can’t find Basmati. It is more aromatic and flavorful than many other types of rice, and it tends to be less sticky. Because you really don’t want sticky rice in this recipe, be sure to rinse your dry rice before cooking it. This will make sure all of those extra starches are washed away, which means a fluffy, delicious bowl of rice in the end.
Grab a bottle of organic avocado oil for your Cilantro Lime Rice. Avocado oil is packed full of monounsaturated fats and low in saturated fats. It also has a delicious, mild flavor and is great in this recipe. You can also substitute the avocado oil with extra virgin olive oil or grapeseed oil if you prefer.
You’ll want to use both the zest and the juice to get the most flavor out of our limes—both are important here.
I always use organic citrus when I am planning to include the rind (or zest) in my recipe. Rinse the limes with some water and dry them, then they are ready to zest. One important tip, though, be sure to zest your lime with a zester before you cut them to squeeze for their juice! Keeping them whole makes them so much easier to hold and will save you from scraping your fingertips later.
This is the beautiful herb that gives this rice its delicious flavor and its lovely pop of green! Feel free to use the leaves and the stems as you chop it. The stems are just as flavorful and using them will cut down on food waste too.
If you’re one of those people that loathes the taste of cilantro, just leave it out. You’ll have great lime-flavored rice that goes with just about anything.
Cilantro Lime Rice Instant Pot Version
This Cilantro Lime Rice is so easy and versatile you can make it on your stovetop or in an Instant Pot (both versions are written out below).
Cooking rice in my Instant Pot is one of my favorite ways to make no-fail rice. The flavor in this recipe will be just a little different if you choose the Instant Pot method, yet still delicious! In the stovetop method, I toast the rice in the oil for a few minutes first which deepens the flavor of the rice.
To make Cilantro Lime Rice in your Instant Pot, add 1 1/4 cups rinsed Basmati or long-grain white rice, 1 tablespoon avocado oil, 1 1/4 cups broth or water, and 1 teaspoon salt in the insert pot of the Instant Pot. Set the manual setting to 8 minutes. When it is done, allow the pressure to release on its own for 10 minutes. Then stir in remaining ingredients as below in the recipe.
This quick and easy Cilantro Lime Rice is full of fresh, flavorful ingredients. It makes the perfect side for your favorite Mexican-inspired or Asian-inspired main dish. I find it’s best with Basmati rice, but see substitutions in the notes. If you love this recipe, give it a rating in the comments below to help other readers.
1 tablespoon avocado oil
1 1/4 cups uncooked Basmati rice, rinsed
2 cups chicken, vegetable broth, or water
1 teaspoon salt
zest of one organic lime
2 tablespoons fresh lime juice
3/4 cup chopped cilantro leaves and stems
Heat oil in a medium saucepan over medium-high heat. Add rice and cook for 3-4 minutes, stirring occasionally.
Add broth (or water) and salt to rice; stir to combine.
Bring mixture to a boil; reduce heat and simmer, covered, for 13 minutes, or until liquid is absorbed. Remove from heat and let sit, covered, for 10 minutes.
Stir in lime zest, lime juice, and chopped cilantro. Store in the fridge, covered, for up to 5 days.
To make Cilantro Lime Rice in your Instant Pot, add 1 1/4 cups rinsed Basmati rice, 2 teaspoons avocado oil, 1 1/4 cups broth or water, and 1 teaspoon salt to your Instant Pot. Set the manual setting to pressure cook 8 minutes. When the 8 minutes is up, allow the pressure to release naturally 10 minutes, then manually release any remaining pressure.
Open the lid (be sure all pressure is released first), then stir in the zest of one organic lime, 2 tablespoons fresh lime juice, 3/4 cup chopped cilantro leaves and stems. Fold together and enjoy.
Cilantro lime rice will keep in your refrigerator, covered, 4-5 days. Freezes well.
Choosing your rice:
Feel free to choose your favorite rice. While brown rice is higher in fiber, vitamins, and minerals, it also takes a bit longer to cook. Brown rice tends to be naturally higher in arsenic because it’s not processed, so I eat it sparingly. (In fact, rice accumulates more arsenic than other food crops .) White rice can still be part of a healthy eating plan when used as a side dish and consumed in moderation. In short, it’s healthy to vary the types of rice you consume.
Basmati rice is a type of long-grain white rice that is higher in fiber and is lower on the glycemic index than most white rice, so I think it’s a great choice here.
If you choose to use brown rice, follow the package instructions for cook time and stir in the remaining ingredients in the recipe.
Keywords: Cilantro Lime Rice
This quick and easy Cilantro Lime Rice is full of fresh, flavorful ingredients. It makes the perfect side for your favorite Mexican-inspired or Asian-inspired main dish. I find it’s best with Basmati rice, but see substitutions in the notes.
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