Ingredients (~8 servings)
- 3 cups long-grain white or jasmine rice, rinsed
- 2 Tbsp vegetable oil
- 1 1/2 tsp sea salt
- 1 1/2 tsp lime zest (from ~2 limes)
- 1 1/2 Tbsp fresh lime juice (from ~2 limes)
- 1/2 cup finely chopped fresh cilantro
Cook the Rice with Oil and Salt
In a medium saucepan, combine the rice, 3 3/4 cups water, the vegetable oil, and salt.
Bring to a boil over high heat; Once boiling, reduce the heat to low and cover.
Cook until the liquid has been absorbed – this takes ~20 minutes.
The rice should be tender and all the water should be gone when you lift the lid.
Add the Lime and Cilantro
Remove the lid and fluff the rice using a fork.
Stir in the lime zest, lime juice, and cilantro until evenly distributed.
Turn off the heat and let the rice sit on the hot stove for another 2-3 minutes before serving.
The residual heat helps the flavors meld without overcooking the cilantro.
Cilantro Lime Rice
This is my go-to side for any Mexican meal – it’s bright, fresh, and takes regular rice from boring to something you actually want to eat. Takes ~25 minutes and uses stuff I always have on hand.
Ingredients
Ingredients (~8 servings)
- 3 cups long-grain white or jasmine rice rinsed
- 2 Tbsp vegetable oil
- 1 1/2 tsp sea salt
- 1 1/2 tsp lime zest from ~2 limes
- 1 1/2 Tbsp fresh lime juice from ~2 limes
- 1/2 cup finely chopped fresh cilantro
Instructions
- Combine rice, water, oil, and salt in a saucepan.
- Bring to boil, then reduce heat and cover.
- Simmer 20 minutes until water is absorbed and rice is tender.
- Remove lid and fluff rice with fork.
- Stir in lime zest, lime juice, and cilantro.
- Let sit 2-3 minutes before serving.
Notes
Use long-grain white or jasmine rice. Zest and juice from about 2 limes.
Did you make this recipe?Let me know how you liked it below!
