Recipe

Wholesome Cilantro Lime Rice

Fluffy, zesty, and gently buttery rice with bright lime and fresh cilantro. A rustic, homestyle side that tastes like it belongs next to everything from tacos to roasted chicken.

By Matt Campbell

•

4.8

A bowl of fluffy cilantro lime rice with chopped cilantro and lime wedges on a rustic wooden table

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Cilantro lime rice is one of those deceptively simple sides that can make a whole dinner feel more alive. It is warm and cozy like plain rice, but then lime shows up with that clean snap, and cilantro brings the fresh, herby finish. The result is comforting and bright at the same time, which is basically my favorite kind of food.

This version is rustic and homestyle on purpose. No hard-to-find ingredients, no fussy steps, and no sad, mushy grains. We rinse the rice, toast it for a minute for extra nuttiness, and finish with lime zest, lime juice, and a little butter or olive oil so every bite tastes seasoned, not just the top layer.

A saucepan of rinsed white rice being stirred with aromatics before simmering

Why It Works

Fluffy, separate grains: Rinsing removes excess surface starch, and a tight lid helps the rice steam evenly for a tender (not gummy) pot.
Bright flavor that actually sticks: Lime zest brings aroma, lime juice brings tang, and fat (butter or olive oil) carries it through the whole pot.
Homestyle and flexible: Works with long-grain white rice or jasmine, and you can easily make it dairy-free.
Weeknight friendly: One pot, minimal chopping, and it reheats like a champ.

Pairs Well With

Storage Tips

Refrigerate: Cool the rice quickly, then store in an airtight container for up to 4 days. For best food safety, get it into the fridge within 1 to 2 hours. Spreading it on a sheet pan for a few minutes helps it cool faster.

Freeze: Portion into freezer bags, press flat, and freeze up to 2 months for best quality. Thaw overnight in the fridge for best texture.

Reheat: Add a splash of water or broth, cover, and warm in the microwave in 30-second bursts, fluffing between rounds. On the stove, reheat covered over low heat with a tablespoon or two of water. Reheat until steaming hot (about 165°F).

Flavor wake-up: After reheating, hit it with a tiny squeeze of lime and a pinch of salt. Leftover rice loves a second chance.

Common Questions

Do I have to rinse the rice?

Strongly recommended. Rinsing removes excess surface starch so you get fluffy grains instead of clumps. Rinse in a fine-mesh strainer until the water runs mostly clear.

Can I use jasmine rice?

Yes. Most jasmine rice does great with the same method, but some brands prefer a touch less water. If your jasmine tends to go soft, start with 1 1/3 cups liquid per 1 cup rice. Either way, keep the lid on and let the rest do the work.

Can I use brown rice?

Yes, but the timing and liquid change. Use your package directions for water and cook time, then finish with the same lime zest, juice, and cilantro. For extra tenderness, let it rest covered for 10 minutes before fluffing.

Why add lime zest and lime juice?

Zest gives you aromatic lime oils without extra acidity. Juice gives you the tang. Together they taste more “limey” than juice alone.

My rice came out mushy. What happened?

Most common culprits are too much water, simmering too hard, or peeking too often. Keep it at a gentle simmer, lid on, and let it rest off heat so the steam finishes the job.

My rice is undercooked or still crunchy. Can I fix it?

Yes. Sprinkle in 2 to 4 tablespoons water (or broth), cover, and steam on low for 5 minutes. Turn off the heat and rest 5 minutes more, then fluff. Rice is dramatic but usually forgiving.

I do not like cilantro. Any swaps?

Totally fair. Use less, or swap in flat-leaf parsley. You will still get that bright lime lift.

Can I make it dairy-free?

Absolutely. Use olive oil instead of butter. It will be a little lighter, still glossy, still good.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with a tight-fitting lid
Fine-mesh strainer (for rinsing rice)
Microplane or fine grater (for lime zest)
Fork (for fluffing)
Cutting board and knife

I started making cilantro lime rice when I realized most “main dishes” are really just an excuse to get something saucy onto a good carb. This one became my go-to because it tastes like I tried harder than I did. I have made it for quick weeknight taco situations, for meal prep bowls that needed a personality upgrade, and for those fridge nights where dinner is whatever you can roast, sear, or reheat. The lime makes it feel awake, the cilantro makes it feel fresh, and the butter makes it feel like home. If you accidentally over-salt it, do not panic. A squeeze of lime and a little extra plain rice will bring it back. Taste as you go. Always.