Description
Bright and zesty cilantro-lime rice, a fresh and flavorful side dish that pairs perfectly with Mexican, Southwestern, or grilled dishes.
Ingredients
Units
Scale
- 1 cup long-grain white rice (about 200 g)
- 2 cups water or low-sodium chicken/vegetable broth
- 1 Tbsp olive oil or butter
- 1 lime, zested and juiced
- 1/2 cup fresh cilantro, finely chopped
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp ground cumin (optional)
Instructions
- Rinse rice under cold water until water runs clear; drain thoroughly.
- In a medium saucepan, heat olive oil or butter over medium heat.
- Add rice and stir to coat each grain; toast lightly for 1–2 minutes.
- Add water or broth, lime zest, salt, and cumin (if using). Stir once and bring to a boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes, until rice is tender and liquid is absorbed.
- Remove from heat and let stand covered for 5 minutes to steam.
- Fluff rice with a fork and gently stir in lime juice and chopped cilantro until evenly distributed.
- Adjust seasoning with salt or lime juice as needed. Serve warm.
Notes
- Use broth instead of water for extra flavor.
- Add finely diced jalapeño or green onion for a spicy kick.
- Leftover rice makes a great burrito or taco filling—store in the fridge up to 4 days.
- For a low-carb variation, substitute cauliflower rice and adjust cooking time accordingly.
Nutrition
- Serving Size: ½ cup cooked
- Calories: 150 kcal
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg