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Cilantro Lime Rice Recipe

Cilantro lime recipe is soft, fluffy and so easy to make at home! This side dish is a Chipotle copycat recipe that adds fresh, bright flavor to all your Mexican favorites.

Cilantro lime rice in a white bowl.
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Chipotle’s Cilantro Lime Rice

I absolutely love the lime and cilantro rice from Chipotle and Café Rio. We’ve been making this copycat recipe for years as a Mexican side dish to burrito bowls, taco salads and our favorite ground beef tacos.

Cooking your own rice on the stove can seem a bit scary at first, but trust me, this cilantro lime rice recipe is super simple to make at home. It’s great for beginners and is made in just one pot in 30 minutes. You’ll have perfectly fluffy and tender rice every time!

Recipe Ingredients

Cilantro lime rice ingredients on the counter.
  • Salted butter: Olive oil can also be used.
  • Minced garlic: Two minced garlic cloves.
  • Long grain rice: Any long grain white rice works such as American white, Jasmine rice or Basmati rice. Avoid short grain rice as it is too clumpy.
  • Broth: Chicken or vegetable broth adds flavor to the rice.
  • Lime juice and zest: Fresh lime juice plus the zest of 1 lime.
  • Chopped cilantro: Fresh cilantro adds signature flavor.
  • Granulated sugar: This is optional but recommended to help balance the flavors.
  • Salt and pepper: To taste.

How to Make Cilantro Lime Rice

Making this copycat version of Chipotle’s cilantro lime rice is both simple and quick to make right at home in your own kitchen.

Showing how to make cilantro lime rice in a 4 step collage.
  • Combine rice ingredients: In a large saucepan over medium heat, melt the butter then add minced garlic and cook 1 to 2 minutes. Add the rice, chicken broth, and lime zest then bring to a boil and reduce heat to low. Stir once then cover with a lid.
  • Cook rice until tender: Cook your rice 18 to 20 minutes or until tender. Turn off heat. Remove lid and let water evaporate. 
  • Season rice: In a small bowl, whisk together the lime juice, cilantro, sugar, if using. Season with salt and pepper. Pour evenly over the rice and fluff with a fork. 
  • Serve: Taste and adjust adding additional salt, pepper or a squeeze of lime juice. Serve with all your favorite Mexican or Asian dishes.

Expert Tips and Variations

  • Use REAL lime juice. None of that bottled stuff you can buy at the grocery store. Use the juice and zest from a fresh lime for the best flavor.
  • Rinse the rice. Before cooking the rice, make sure to give it a good rinse under cold water. Simply place it in a mesh strainer and rinse until it runs clear. This will remove the extra starch and prevent it from becoming too sticky.
  • Sugar. It may sound strange, but adding in a few teaspoons of sugar really enhances the flavor. It helps balance out the tang from the citrus and adds the perfect hint of sweetness. I definitely recommend it!
  • Stir ONCE. After you bring the rice to a boil, turn the heat to low and then give it ONE quick stir. Then cover the pan with the lid and let it continue to cook for about another 20 minutes.
  • Don’t remove the lid. While the rice is simmering, do not remove the lid. You want to keep the steam trapped so that it cooks properly and will easily loosen from the bottom of the pan.
  • Fluff with a fork. Just before serving, use a fork to gently mix the rice around in the pot for about a minute. This will break up any lumps and allow any extra moisture to evaporate. Be gentle as you fluff, so the rice doesn’t get mushy and holds its shape.

Recipe FAQs

Should I use the cilantro stems?

If you would like! The stems actually have amazing taste so feel free to include them when adding your chopped cilantro to the rice.

Why is my rice still hard after cooking?

If the cooking time is up and you find that your rice is still hard, place the lid back and steam over low heat for another 5 minutes. If you find that your rice looks too dry, add a Tablespoon or two of water before placing the lid back on the pot.

Can I use brown rice?

Yes, but you will need to adjust the cooking time to around 45 minutes for a long grain white rice.

How much does 1 cup of uncooked rice yield?

One cup of uncooked rice will yield around 3 cups cooked rice.

Can I use a rice cooker?

Yes, if using a rice cooker you will need to melt your butter first or use olive oil. Follow the manufacturer directions for cooking white long grain rice. After, stir in your lime juice mixture and cilantro.

How to Serve Cilantro Lime Rice

Whenever I visit Arizona, I always visit Café Rio for a quick lunch or dinner. I’ve recreated a few more of their dishes at home that pair perfectly with this cilantro and lime rice, including slow cooker sweet pork and creamy cilantro lime dressing. Here are a few other favorite ways to pair the rice!

Cilantro lime rice in a white pot.

Storing, Freezing and Reheating Rice

Storing: This rice will keep in the fridge for about 3-4 days if stored in an airtight container. You can also extend it’s shelf life by storing in the freezer.

Freezing: To freeze, simply add to a freezer bag (make sure it cools completely first) and seal any extra air out. Then place in the freezer for up to 3 months.

Reheating: To reheat on the stove, placing rice in a saucepan and add a couple of Tablespoons of chicken broth to keep rice moist and fluffy. Turn heat to low and cover saucepan with lid. Steam for a few minutes until warm. To reheat in the microwave, place rice in a bowl with the broth and cover bowl with a damp paper towel. Cook until warm.

Love rice recipes? You’ll also love my fried rice recipe, chicken and rice and Mexican rice.

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Cilantro lime rice in a white pot.

Cilantro Lime Rice Recipe

5 from 17 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Cilantro lime recipe is soft, fluffy and so easy to make at home! This side dish is a Chipotle copycat recipe that adds fresh, bright flavor to all your Mexican favorites.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

Video

Ingredients 

  • 2 Tablespoons salted butter , or olive oil
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 cup long grain rice
  • 1 (15-ounce) can chicken or vegetable broth
  • 1 teaspoon lime zest , plus more if desired
  • 2 Tablespoons freshly squeezed lime juice (about 1 lime)
  • 3 Tablespoons chopped cilantro
  • 1-2 teaspoons granulated sugar , optional
  • Kosher salt , to taste
  • Ground black pepper , to taste

Instructions

  • In a large saucepan, melt the butter over medium heat. Stir in the garlic and cook 1 to 2 minutes. Add the rice, chicken broth, and lime zest. Bring to a boil and then reduce heat to low. Stir the rice once and cover with a lid.
  • Cook 18 to 20 minutes, or until rice is tender. Turn off heat. Remove lid and let water evaporate. 
  • In a small bowl, whisk together the lime juice, cilantro, sugar, if using. Season with salt and pepper. Pour evenly over the rice and fluff with a fork. 

Notes

Cooking tips:
  • Use REAL lime juice. None of that bottled stuff you can buy at the grocery store. Use the juice and zest from a fresh lime for the best flavor.
  • Rinse the rice. Before cooking the rice, make sure to give it a good rinse under cold water. Simply place it in a mesh strainer and rinse until it runs clear. This will remove the extra starch and prevent it from becoming too sticky.
  • Sugar. It may sound strange, but adding in a few teaspoons of sugar really enhances the flavor. It helps balance out the tang from the citrus and gives the dish the perfect hint of sweetness. You don’t have to add it, but I definitely recommend it!
  • Stir ONCE. That’s right. There’s not a lot of stirring when cooking rice on the stove. After you bring the rice to a boil, turn the heat to low and then give it ONE quick stir. Then cover the pan with the lid and let it continue to cook for about another 20 minutes.
  • Don’t remove the lid. While the rice is simmering, make sure not to remove the lid. I know it may seem tempting to give it a quick peak, but don’t! You want to keep the steam trapped so that it cooks properly and will easily loosen from the bottom of the pan.
  • Fluff with a fork. Just before serving, use a fork to gently mix the rice around in the pot for about a minute. This will help break up any lumps, as well as allow any extra moisture to evaporate. Make sure to be gentle as you fluff, so that the rice doesn’t get mushy and holds it’s shape.
Storage: Store in an airtight container in the fridge up to 4 days
Freeze: Keep in airtight container in the freezer up to 3 months. 
Reheating on stove: Place leftover rice in a saucepan and add a couple of Tablespoons of chicken broth. Turn heat to low and cover with lid. Let steam for a few minutes until warm, stirring occasionally.
Reheating in microwave: Place rice in a bowl and pour in a few Tablespoons of broth. Cover the bowl with a damp paper towel or small microwave-safe plate to allow it to steam, then cook until warm. 

Nutrition

Calories: 155kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 295mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Side Dish
Cuisine: Mexican

Did you make this recipe? Don’t forget to give it a star rating below!

Bowl of cilantro lime rice.

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