Mexican-American
Cilantro Lime Rice
Plain long-grain rice steamed, then stirred with lime juice and cilantro. Rinse the rice so it cooks up separate, not sticky.
- Prep
- 5 min
- Cook
- 18 min
- Total
- 23 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Rinsing is what keeps the grains separate.
- Leave the lid on while it simmers.
- Lime and cilantro go in after cooking, not into the boiling water.
- It is the rice people want next to bowls and tacos.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Rinse the rice in a strainer until the water runs mostly clear.
- 2
Bring the water, salt, and butter to a boil. Stir in the rice.
- 3
Cover, turn the heat to low, and cook 18 minutes. Do not lift the lid.
- 4
Turn the heat off and let it steam 5 minutes.
- 5
Fluff with a fork. Stir in the lime juice and cilantro.
Pro tips
- If the bottom scorches, the heat was too high. Next time use a heavier pot.
- Add the lime off the heat so it stays bright.
- Leftover rice should be cooled and refrigerated within 2 hours.
Easy substitutions
- butter
- olive oil
- cilantro
- a smaller handful of parsley
Storage and reheating
Storage
Refrigerate within 2 hours and use within 4 days.
Reheating
Warm in a covered skillet with a splash of water until steaming hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 140
- Protein
- 3 g
- Carbs
- 28 g
- Fat
- 2 g
- Fiber
- 0 g
Budget friendly · Stovetop
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From the kitchen
Kitchen tools we love
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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