This easy cilantro lime rice recipe is a perfect side dish for easy weeknight dinners! It's quick to make, healthy, and delicious. Plus, it fits perfectly for vegan and gluten free diets. You only need a handful of simple ingredients for this dish and it's not complicated at all. You can have dinner ready in less than 30 minutes!
This super easy cilantro lime rice is a staple in my kitchen. I make it on the weekends to have on the side with beans and tacos, enchiladas, burritos, as a base for my bowls, and more! They're a great idea for meal prep too so I usually make a big batch and enjoy them in my meals throughout the week.
Cilantro lime rice is a relatively easy recipe to make. It's one of my favorite go-to side dishes. It requires very few ingredients and steps, so it's perfect for those days when you are feeling lazy but still want something delicious! You can whip this simple dish up in less than half an hour without much work.
The bright citrusy flavors taste great with just about anything and I think fresh cilantro makes everything better. If you can't tell by the amount of cilantro I put in yet - I looove this green leafy herb! But if you don't have any on hand or just don't care for the flavor (I'm not judging), feel free to substitute it with parsley instead.
- Preparation time: 5 minutes
- Cooking time: 25 minutes
- Total: 30 minutes
- Basmati rice or extra long grain
- Fresh cilantro
- Olive oil
How to make cilantro lime rice
- Combine the rice, water, 1 teaspoon of olive oil, and salt in a medium saucepan. Bring to a boil and cover. Simmer for 20 minutes, until most of the water evaporates.
- Turn off the flame and keep covered for an additional 5 minutes.
- Let the rice cool then add the remaining 2 teaspoons of olive oil, garlic, lime juice, and chopped cilantro and toss until completely mixed.
- Serve as a side with your favorite meals such as tacos and beans, burrito bowls, and more. Enjoy!
Tips For Success
- Depending on the type of rice you choose, the cook times and amount of water may vary so go by the instructions on the bag. Make sure that when simmering, it is not too high as it will evaporate the water too quickly resulting in dry rice.
- If you have a rice cooker, you can also make this recipe in that! Again, go by the instructions on the bag when making the rice. Once it finishes cooking and is cooled, toss in olive oil, garlic, lime juice, and fresh cilantro and mix!
- I get that not everyone is a crazy cilantro lover as me, so feel free to use a little less or swap it out for another herb like parsley or a chopped leafy green like spinach.
- I like my rice to be simple since what accompanies it is usually packed with flavor so if you want a more flavorful rice, mix in some seasonings such as paprika or cumin. Even adding a bayleaf while cooking can really enhance the flavors!
- This rice is best eaten with 3 days. Make sure it is cooled completely before you store in an airtight container in the fridge.
- You can tell your rice has gone bad if it begins to yellow or brown, get mold, has a strong odor, or becomes a gooey consistency.
- You can freeze cooked rice for up to 3 months. But I don't recommend this.
- Medium saucepan (or rice cooker)
This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.
2 servings per container
Serving Size1 servings
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 1g 5%
- Sodium 1165mg 49%
- Amount Per Serving% Daily Value *
- Potassium 27mg 1%
- Total Carbohydrate
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.