This cilantro lime rice has been a weeknight staple in my kitchen for years. I first set out to recreate the version I loved at a fast-casual restaurant one rainy afternoon when pantry staples were all I had on hand. The result was an instantly bright, fragrant rice that turned ordinary bowls into something memorable. The grains cook up fluffy and separate, then a quick toss with fresh lime juice, chopped cilantro, and a touch of olive oil gives the dish its signature tang and silkiness. It’s the little finishing techniques—resting the rice after it cooks, using long-grain or jasmine for aroma, and adding the citrus off-heat—that make the final texture and flavor sing. What makes this side so useful is its simplicity and versatility. I keep the ingredients on hand and can pull this together in about 25 minutes when I’m assembling burrito bowls, tacos, or grilled chicken for dinner. The bright citrus cuts through richer proteins, and the herbaceous cilantro keeps each bite lively. Over the years I’ve learned a few tricks—like adding a teaspoon of oil into the pot during cooking to keep the grains from sticking and always fluffing with a fork rather than stirring—to get consistent results. For gatherings, this rice is also forgiving: make it ahead and refresh with a squeeze of lime and a quick toss before serving.

Ingredients

• 1 cup extra long-grain rice (such as jasmine or basmati): Long-grain rice keeps the grains separate and yields the light, fluffy texture associated with restaurant-style sides. I prefer jasmine for its subtle floral aroma; choose a reputable brand like Tilda or Lundberg for consistent results.
• 2 cups water: Use filtered water if your tap is heavily chlorinated for the cleanest flavor. The 1:2 rice-to-water ratio works well for long-grain varieties on the stovetop.
• 1 teaspoon kosher salt: Kosher salt seasons the grains evenly during cooking; if using table salt, reduce to about 3/4 teaspoon to avoid over-salting.
• 1/2 lime, juiced (about 1 tablespoon): Fresh lime juice brightens the finished dish far more than bottled citrus. Roll the lime on the counter for a minute before juicing to release more juice.
• 3 tablespoons fresh cilantro, chopped: Use tender stems and leaves—the stems have a lot of flavor. Chop just before tossing with the rice to preserve color and aroma.
• 3 teaspoons olive oil, divided: A small amount added during cooking prevents sticking and gives a silky finish when combined with the lime at the end. Extra-virgin olive oil adds flavor; a neutral oil is fine if you prefer.

Instructions

Prepare the rice: Rinse 1 cup of rice under cold water until the rinse runs clear to remove excess surface starch; this helps keep the grains separate. In a small heavy-bottomed pot with a tight-fitting lid, combine the rinsed rice, 2 cups water, 1 teaspoon kosher salt, and 1 teaspoon (of the 3 teaspoons) olive oil. Bring to a vigorous boil over high heat, watching closely so it doesn’t boil over. Simmer gently: Once boiling, reduce the heat to the lowest setting so the water barely simmers and the surface shows only occasional motion. Cover tightly and cook undisturbed for 15 minutes—do not lift the lid or stir. This trapped steam is what finishes the rice properly. Rest off heat: After 15 minutes, turn off the heat and keep the pot covered for an additional 5 minutes. This carryover steam completes the cooking and prevents gummy rice. Resist peeking—lift the lid only after the full rest time. Fluff and dress: Remove the lid and gently fluff the rice with a fork to separate the grains. In a medium bowl, combine the chopped cilantro, juice of 1/2 lime, the remaining 2 teaspoons olive oil, and the warm rice. Toss gently until everything is evenly mixed and the rice looks glossy and energized by the citrus.

Storage Tips

Store cooled rice in an airtight container in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe bags or containers and freeze for up to 3 months. To reheat, sprinkle a little water over the rice, cover with a microwave-safe lid, and microwave in 30-second bursts until warm, or reheat in a skillet over medium heat with a teaspoon of oil and a splash of water to restore moisture. Look for bright cilantro color and a light citrus scent as indicators of freshness; dull color or off-odors mean it’s time to discard.

Ingredient Substitutions

If you prefer brown rice, use 1 cup brown long-grain rice and follow package instructions for water and timing; brown rice requires a longer cooking time and more water. For a low-carb version, swap in riced cauliflower—steam or sauté until tender, then toss with lime and cilantro. If you’re out of fresh cilantro, try a tablespoon of chopped parsley and a little extra lime zest, though the flavor will be different. Use avocado oil instead of olive oil for a neutral finish, and bottled lime juice can work in a pinch, but fresh juice gives the brightest flavor.

Serving Suggestions

Serve this rice as a base for burrito bowls topped with black beans, grilled chicken, pico de gallo, and avocado slices. It pairs beautifully with seared fish or spiced shrimp and is an ideal side for carnitas or grilled skirt steak. Garnish with extra chopped cilantro, lime wedges, or a dusting of smoked paprika for color. For a simple weeknight plate, fold in corn kernels and black beans for a hearty one-bowl meal.

Seasonal Adaptations

In summer, add grilled corn kernels and diced tomatoes for a lively salad-style side. In colder months, fold in roasted poblano strips and warm black beans to make the dish more substantial. For holiday gatherings, serve alongside citrus-marinated chicken or turkey to balance richer flavors. Small changes like a sprinkle of toasted pumpkin seeds in autumn or a few pomegranate arils in winter can adapt the recipe to seasonal produce and celebrations.

Meal Prep Tips

To meal prep, cook a double batch and portion into 1-cup servings in airtight containers. Leave the lime and cilantro separate if you plan to reheat—toss them in fresh right before serving to preserve bright color and flavor. For grab-and-go lunches, layer a base of rice, then beans or grilled protein, and fresh toppings in a microwave-safe container. Label containers with date made and use within 4 days for best quality.

Success Stories

Readers often tell me this is the rice they reproduce for backyard taco nights and potlucks. One friend swapped it into burrito bowls at an office lunch and came back with requests for the recipe. Another reader mentioned using the warmed rice to make a quick stuffed pepper filling—adding corn, black beans, and cheese—which became a family favorite. These little victories are why I keep refining this simple combination.

Make this cilantro lime rice your go-to base for bright, fresh meals. It’s easy to prepare, easy to adapt, and always seems to bring a little extra joy to the table. If you try it, leave a rating and let me know what you paired it with—I love hearing your variations and stories.