There are some side dishes that are perfectly fine, and then there are those that completely transform a meal, turning it from good to absolutely fantastic. This Cilantro Lime Rice Recipe falls firmly into the latter category. It’s more than just a bowl of rice; it’s a vibrant, fragrant foundation that elevates everything it touches. The magic lies in its simplicity and the freshness of its ingredients: fluffy, perfectly cooked grains of rice infused with the bright, zesty punch of lime and the unmistakable herbaceous notes of fresh coriander. This is my go-to recipe when I need something that comes together in about 30 minutes but still feels special.

We’re not just boiling rice here; we’re building layers of flavour from the very beginning. By toasting the rice with sautéed onion and garlic, we create a nutty, aromatic base that standard boiled rice just can’t compete with. Then, right at the end, we stir through the fresh lime juice, zest, and a generous handful of chopped coriander. This final step is key, as it preserves the bright, clean flavours that make this rice so memorable. It’s a wonderful recipe for anyone who enjoys vibrant, fresh-tasting food.

This Cilantro Lime Rice works beautifully for so many occasions. It’s the perfect partner for Mexican-inspired dishes like tacos, fajitas, or enchiladas. It also makes an excellent base for building hearty burrito bowls, perhaps topped with our Sweet Chili Chicken Recipe. I also love serving it alongside grilled fish or prawns during the summer months. It’s a versatile, delicious side that always gets compliments at our dinner table.

Recipe Overview

This Cilantro Lime Rice Recipe guides you through creating exceptionally fluffy and flavourful rice with a perfect balance of zesty, savoury, and fresh notes. We start by building an aromatic base before steaming the rice to perfection. The final flourish of fresh lime and coriander, added off the heat, ensures the flavours remain vibrant and distinct. I’ve tested this method countless times, and I find that resting the rice for a full 10 minutes is non-negotiable for achieving that perfect, fluffy texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Cilantro Lime Rice Recipe

• Genuine Flavour: This isn’t just rice with a bit of lime squeezed over it. The combination of sautéed garlic and onion, savoury stock, the sharp tang from fresh lime juice, and the aromatic oils from the lime zest creates a truly deep and layered flavour profile.
• Ready in 30 Minutes: From chopping the onion to fluffing the final grains, this entire dish comes together in about half an hour, making it an ideal side for a busy weeknight dinner.
• Flexible Recipe: This recipe is a fantastic starting point. You can easily stir in a tin of drained black beans or sweetcorn for extra texture and protein, or add some finely diced jalapeño for a little kick of heat.
• Great for Meal Prep: This rice is wonderful for preparing ahead. It holds up well in the fridge for a few days, making it a great component for packed lunches or quick dinners throughout the week.
• Family Tested: My kids absolutely devour this every time I make it. They love it with simple grilled chicken, and it’s one of the few ways I can get them excited about a side dish!

Cilantro Lime Rice Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this rice recipe, the quality of your ingredients really shines through. I prefer using a good quality long-grain white rice like Tilda Basmati, as the grains stay beautifully separate and fluffy. Using fresh limes and coriander is essential; bottled juice and dried herbs just won’t provide the same vibrant taste.

• 300g long-grain white rice (Basmati is ideal)
• 600ml vegetable or chicken stock (or water)
• 1 tbsp olive oil or unsalted butter
• 1 small white onion, finely diced
• 2 cloves garlic, minced
• 1 tsp sea salt, or to taste
• 1 large handful of fresh coriander (about 30g), leaves and tender stems finely chopped
• 2 large limes (you’ll need both the zest and the juice)
• Freshly ground black pepper, to taste (optional)

Sara’s Tip: Don’t be tempted to skip the lime zest! I always use a microplane to get a very fine zest from one of the limes before I juice them. The zest contains concentrated aromatic oils that impart a much more intense and fragrant lime character than the juice alone, giving the dish a wonderful depth.

How to Make Cilantro Lime Rice Recipe

The process for this cilantro lime rice is straightforward and designed to build flavour at every stage. The key is to follow the steps for rinsing, toasting, and resting the rice, as these are what guarantee a perfect texture every time.

1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse it under cold running water for about a minute. Swirl the rice with your hand until the water runs mostly clear. This removes excess surface starch and is the secret to preventing gummy rice. Set aside to drain well.
2. Sauté the Aromatics: In a medium-sized saucepan with a tight-fitting lid, heat the olive oil or butter over a medium heat. Add the finely diced onion and cook for 4-5 minutes, stirring occasionally, until it has softened and become translucent.
3. Bloom the Garlic: Add the minced garlic to the saucepan and cook for another minute until fragrant. Be careful not to let it burn, as it can become bitter.
4. Toast the Rice: Add the drained rice to the pot. Stir continuously for about 2 minutes, ensuring every grain is coated in the oil and aromatics. The grains will start to look slightly opaque. This toasting step develops a lovely, nutty flavour.
5. Simmer to Perfection: Pour in the stock (or water) and add the teaspoon of salt. Stir once to combine, then bring the liquid to a lively boil. Once boiling, immediately reduce the heat to the lowest possible setting, place the lid on the saucepan, and let it simmer undisturbed for 15 minutes. Do not lift the lid during this time!
6. The Crucial Rest: After 15 minutes, turn off the heat completely but leave the saucepan on the hob with the lid on. Let it stand and steam for another 10 minutes. This step allows the moisture to redistribute evenly, ensuring every grain is perfectly cooked and fluffy. I find this resting period is just as important as the cooking time itself.
7. Add the Fresh Flavours: While the rice is resting, finely chop your coriander and zest and juice your limes. Once the 10-minute rest is over, remove the lid and gently fluff the rice with a fork to separate the grains.
8. Combine and Serve: Pour the lime juice and sprinkle the lime zest and chopped coriander over the fluffed rice. Gently fold everything together with the fork until evenly distributed. Taste and add a little more salt or a grind of black pepper if needed. Serve immediately.

Tips From My Kitchen

• Use the Right Pan: A heavy-bottomed saucepan with a tight-fitting lid is your best friend for cooking rice. It distributes heat evenly and traps the steam effectively, which is essential for the cooking process.
• The Secret Step: Don’t skip toasting the rice with the aromatics. I learned that this small step makes a huge difference. It not only adds a subtle nutty depth but also helps the grains absorb the liquid more evenly, contributing to a better final texture.
• Make-Ahead Method: You can cook the rice through step 6, then cool it quickly and store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat it in the microwave with a tablespoon of water, then fluff and stir in the fresh lime and coriander.
• Storage: Leftovers should be cooled to room temperature within an hour and stored in an airtight container in the fridge. According to the Food Standards Agency, properly stored cooked rice is safe to eat for one day. Reheat it thoroughly until steaming hot before serving.

Common Mistakes to Avoid

• Skipping the Rinse: Forgetting to rinse the rice is a common error that leads to a sticky, clumpy result. The excess starch on the outside of the grains gelatinises and acts like glue. A quick rinse solves this problem completely.
• Peeking While it Cooks: Lifting the lid while the rice is simmering lets all the precious steam escape. This steam is what cooks the rice, so keep the lid on tight and trust the process.
• Adding Fresh Ingredients Too Soon: If you add the fresh coriander and lime juice while the rice is still cooking on the heat, their delicate flavours will cook off and become dull. Always add them at the very end for the brightest, freshest taste.

Delicious Variations to Try

Once you’ve mastered the basic cilantro lime rice recipe, it’s fun to experiment with different additions. Here are a few of my favourite ways to customise it.

• Spicy Cilantro Lime Rice: For a gentle warmth, add one finely diced jalapeño along with the onion at the start. For more of a kick, add 1/4 teaspoon of red chilli flakes with the garlic.
• Hearty Black Bean & Corn Rice: After fluffing the cooked rice, gently fold in a 400g tin of drained and rinsed black beans and about 150g of cooked sweetcorn. Let it sit for a minute to warm through.
• Coconut Cilantro Lime Rice: For a creamier, slightly tropical twist, replace 200ml of the stock or water with a good quality, full-fat canned coconut milk. This version is especially delicious with our Lemon Garlic Chicken.

What to Serve With Cilantro Lime Rice

This rice is incredibly versatile and pairs well with a wide range of main courses. Its bright, clean flavour profile complements rich, savoury, and spicy dishes perfectly.

• Fajitas and Tacos: It’s a natural partner for sizzling chicken or beef fajitas, providing a refreshing contrast to the spices.
• Burrito Bowls: Use this rice as the flavourful base for a build-your-own burrito bowl. Top with shredded chicken, salsa, guacamole, cheese, and sour cream. It’s a great foundation, similar to how rice is used in our Sticky Chicken Rice Bowls.
• Grilled Fish or Prawns: The zesty notes of the lime and coriander cut through the richness of grilled salmon or complement the sweetness of grilled prawns beautifully.
• Drink Pairing: A cold Mexican lager like Corona with a wedge of lime is a classic choice. For a non-alcoholic option, a sparkling lime and mint cooler is wonderfully refreshing.

Frequently Asked Questions

Cilantro Lime Rice

A vibrant and zesty side dish featuring fluffy long-grain rice infused with fresh coriander and tangy lime. The perfect, easy-to-make accompaniment to Mexican, Asian, or grilled dishes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Mexican

Calories: 340

Ingredients Method Notes

Ingredients

  

• 300 g long-grain white rice Basmati is ideal
• 600 ml vegetable or chicken stock or water
• 1 tbsp olive oil or unsalted butter
• 1 small white onion finely diced
• 2 cloves garlic minced
• 1 tsp sea salt or to taste
• 1 large handful of fresh coriander about 30g, leaves and tender stems finely chopped
• 2 large limes you'll need both the zest and the juice
• Freshly ground black pepper to taste (optional)

Method

 

1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse it under cold running water for about a minute. Swirl the rice with your hand until the water runs mostly clear. This removes excess surface starch and is the secret to preventing gummy rice. Set aside to drain well.
2. Sauté the Aromatics: In a medium-sized saucepan with a tight-fitting lid, heat the olive oil or butter over a medium heat. Add the finely diced onion and cook for 4-5 minutes, stirring occasionally, until it has softened and become translucent.
3. Bloom the Garlic: Add the minced garlic to the saucepan and cook for another minute until fragrant. Be careful not to let it burn, as it can become bitter.
4. Toast the Rice: Add the drained rice to the pot. Stir continuously for about 2 minutes, ensuring every grain is coated in the oil and aromatics. The grains will start to look slightly opaque. This toasting step develops a lovely, nutty flavour.
5. Simmer to Perfection: Pour in the stock (or water) and add the teaspoon of salt. Stir once to combine, then bring the liquid to a lively boil. Once boiling, immediately reduce the heat to the lowest possible setting, place the lid on the saucepan, and let it simmer undisturbed for 15 minutes. Do not lift the lid during this time!
6. The Crucial Rest: After 15 minutes, turn off the heat completely but leave the saucepan on the hob with the lid on. Let it stand and steam for another 10 minutes. This step allows the moisture to redistribute evenly, ensuring every grain is perfectly cooked and fluffy. I find this resting period is just as important as the cooking time itself.
7. Add the Fresh Flavours: While the rice is resting, finely chop your coriander and zest and juice your limes. Once the 10-minute rest is over, remove the lid and gently fluff the rice with a fork to separate the grains.
8. Combine and Serve: Pour the lime juice and sprinkle the lime zest and chopped coriander over the fluffed rice. Gently fold everything together with the fork until evenly distributed. Taste and add a little more salt or a grind of black pepper if needed. Serve immediately.

Notes

This rice is an excellent side for tacos, burritos, grilled chicken, or fish. Store leftovers in an airtight container in the refrigerator for up to 3 days.

I really hope you enjoy making this Cilantro Lime Rice Recipe. It has become such a staple in my kitchen, and I love how it can brighten up even the simplest of meals. It’s proof that with a few fresh ingredients and the right technique, you can create something truly special. Let me know how it turns out for you in the comments below – I’d love to hear about it! Happy cooking!
– Sara