20 Minute Cilantro Lime Rice

This 20 minute cilantro lime rice is the perfect addition to all your bowls, salads, burritos, whatever you love. A quick and easy level up from regular rice.

What You’ll Need

Equipment

• Frying pan with lid
• Fine mesh strainer

Ingredients

• Long grain white rice
• Chicken broth: For extra flavor. Can sub vegetable broth or just water.
• Cilantro
• Limes

How To Make It

1. Rinse the rice (optional): While not completely necessary, you can rinse the rice in a fine mesh strainer until the water runs clear and shake off as much extra liquid as you can before toasting. Something I do this, but most of the time I don’t.
2. Toast rice: Heat the frying pan on medium high heat and add a light spray of oil. Add the rice and toast for 3-4 minutes, adding a pinch of salt if desired. This helps enhance the flavor and prevent the rice from become too sticky or mushy while cooking.
3. Add broth and cook: Add the chicken broth (or water), bringing to a boil, then reduce heat to low, cover, and cook for 15 minutes or until all the liquid has been absorbed. Remove from heat immediately.
4. Add cilantro and lime juice: Fluff up the rice, then stir in a small handful of chopped cilantro and squeeze of fresh lime juice.

Tips

• Adjust to taste: Use more cilantro, lime or salt to taste. You can really make the flavors as strong or subtle as you like.
• Don’t open the lid: Leave the heat on low and the lid on the whole time the rice is cooking so that it cooks as evenly as possible.
• Storing: Store cooled leftover rice in an airtight container in the fridge for 3-4 days.

Enjoy With

• Easy southwest chicken
• Sheet pan chicken fajitas
• Easy crockpot Mexican shredded chicken

As always, be sure to leave a comment and review down below if you tried out this recipe! It’s so quick and easy and I hope you enjoy. ♡

20 Minute Cilantro Lime Rice

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This quick and easy cilantro lime rice is a great way to level up your everyday white rice. Enjoy with whatever you love!

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Prep Time:5 minutes mins

Cook Time:15 minutes mins

Course: Side Dish

Cuisine: Mexican

Servings: 4

Calories: 167kcal

Equipment

• Frying pan with lid
• Fine mesh strainer optional

Ingredients

• 1 cup long grain white rice (180 g)
• 2 cups chicken broth (480 ml) I use reduced sodium
• small handful cilantro chopped
• juice from 1 lime

Instructions

• Optional: Rinse rice in a fine mesh strainer until the water runs clear. Shake off as much water as possible.
• Heat frying pan on medium high heat and toast rice for about 5 minutes minutes, stirring frequently. Season with a pinch of salt, if desired.
• Add the chicken broth and bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until all the liquid has been absorbed. Remove from heat immediately.
• Add the chopped cilantro, lime juice, fluffing up the rice and stirring everything together. Enjoy!

Notes

• Can sub vegetable broth or water for the chicken broth.
• Adjust cilantro and lime juice amount to taste. You can make it as strong or mild as you want.

Nutrition

Serving: 0.75cup | Calories: 167kcal | Carbohydrates: 37.2g | Protein: 3.6g | Fiber: 1g

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