How to Make Cilantro Lime Rice: Upgrading Everday Meals

Cilantro lime rice is the easiest way to amp up regular rice. With the power of a few aromatics, citrus, and cilantro, everyday rice is transformed into the perfect flavor base for meat, veggies, beans, stir-fries, and more.

What is Cilantro Lime Rice?

Cilantro Lime Rice is a lightly flavored rice dish featured in the cuisines of Latin American countries such as Mexico and Brazil. It’s a straightforward way to add some flavor to otherwise plain rice and only adds a few steps to the process.

All the ingredients are easy-to-find staples of Latin American cooking such as limes, cilantro, and onion.

I often see cilantro lime rice served with lighter options on the menu (For exaikiimple: grilled tilapia a la plancha with cilantro lime rice, cucumber, and salad) at local restaurants. But you can order it at many places with whatever dish you want.

Also, I have nothing against plain rice and consume it regularly. There are different rices for different situations. For some fiery kimchi jjigae and potent kimchi, plain, fluffy white rice is the perfect vessel to absorb all that flavor unaltered. But if I am eating a more laid-back meal, like some rice and Sofrito Black Beans, I like my rice to have a little flavor of its own.

Ingredients for Cilantro Lime Rice

Rice – In this situation, I use long-grain basmati rice for its fragrant and separate grain qualities, enhanced by the simple seasoning.

Lard – Many cuisines have signature cooking fat, from France’s butter to Italy’s Olive oil. In Mexico, the trademark fat is pork fat or lard. If you don’t have lard you can also use rendered chicken fat or olive oil (not extra virgin). You can also make your lard very easily, which is often where I get my lard.

Onion – White onion is the base aromatic for this recipe. Saute it before cooking the rice for best results.

Garlic – Garlic and onion are an age-old duo that never fails to deliver. Add it to the pan after cooking the onion for a few minutes so as not to burn the garlic.

Vegetable Stock – For this recipe, stock’s quality isn’t as vital as in other recipes, so store-bought or even water is fine.

Salt – The magic everyday ingredient that enhances everything from filet mignon to French toast. Kosher or Himalayan salt is perfect for this recipe, no need to use Maldon or any other premium salts.

Fresh Lime Juice – I find there’s a noticeable difference between freshly squeezed lime juice and the stuff in the bottle, so I would stick to whole limes.

Cilantro – Cilantro is an herb used in several cuisines for good reason; its mild fresh and herby flavor goes well with so many foods.

Ideas for Cilantro Lime Rice

Wondering what you can eat with this flavorful base? Here are some ideas.

Cilantro Lime Rice with Beans

If you want a simple, healthy, plant-based meal, combine Cilantro Lime Rice with Simply Delicious Sofrito Black Beans.

This is SUPER easy to do and it’s packed with protein, fiber, and nutrients. If you want to add a little extra to this, reserve some cilantro for garnish and finish with a sprinkle of tajin.

Cilantro Lime Burrito

Take some inspiration from Mexico and wrap up a delicious combination of protein, carbs, and vegetables. Use large, 12-inch tortillas and fill them with your favorite protein (Chicken Tinga Burritos?), sofrito black beans, or refried beans, salsa, maybe some guacamole, cheese, and of course Cilantro Lime Rice.

Cilantro Lime Rice Bowl

I LOVE rice bowls, so, so much! Usually, I take a specific Asian route (Japanese, Chinese, Korean, etc.), which you can do with this rice, or craft a Latin American-inspired bowl. Pollo asado, ropa vieja, or Loma saltado are great protein options, and beans, guacamole, cilantro, pickled onions, cotija, tajin, salsa, and fried plantains are all great additions.

Recipes to Serve with Cilantro Lime Rice:

Sofrito Black Beans

Smoky Chicken Tinga Tacos

Korean Chicken Tacos

---

Ingredients

Aromatics

• 60 grams (almost 1/2 cup) of a white onion, diced
• 20 grams (4 cloves) of garlic, minced
• 1 1/2 tbsp. lard

Rice

• 360 grams (2 c.) of white basmati rice, washed and drained
• 2 c. of vegetable stock

Seasoning

• 1/2 tsp. of salt
• Juice of two limes (thoroughly squeezed!)
• 1/2 c. finely chopped cilantro

Directions

Aromatics

1. Heat a large saucepan over medium-high heat, then add in the lard. Once the lard is melted, add the onion and cook for 4-5 minutes, until soft and translucent.

2. Add the garlic and cook for 1 minute.

Rice

1. Add the washed rice to the aromatics, then the stock, and stir to combine. Turn the heat up to high, cover, and bring to a boil.

2. Once the rice is gently boiling, turn the heat to low and cook for 15 minutes.

3. After 15 minutes, remove the rice from the heat, and let it steam for 10 minutes on its own (still covered).

Seasoning

1. After 10 minutes, remove the lid from the rice, add the salt, and run a fork through it to make it light and fluffy.

2. Squeeze the limes over the rice, add the cilantro, and gently mix with a rice paddle.

3. Serve with all your favorite meals!