Cilantro Lime Rice

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4.97 from 63 votes

Cilantro Lime Rice

Our 30-minute Cafe Rio cilantro lime rice tastes just like the original - perfect for a salad, burrito, or taco!

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Mexican

Servings:

Author: Lil' Luna

Ingredients

2 cups long-grain white rice
1 (4-ounce) can diced green chiles
1 bunch cilantro, chopped
2 tablespoons salted butter
garlic salt and black pepper, to taste
4 cups chicken broth
1 tablespoon lime juice

Instructions

Combine all ingredients in a large saucepan and bring to a boil over medium-high heat.
Cover, lower the heat, and simmer, stirring occasionally, for 20–25 minutes until rice is cooked.
Fluff and serve warm.

Video

Notes

Recipe Tips

You only need one lime to squeeze out 1 tablespoon of lime juice. For even more lime flavor add some lime zest.
To avoid gummy rice be sure you don't add too much liquid.
For fluffy rice rinse it before adding to the pot. For stickier rice don't rinse it.
Reduce the heat as soon as the water boils to ensure an even cook.
Use Basmati rice or Jasmine rice. You can use brown rice but may need to add a few extra minutes to the cooking time.

Store leftover rice in the refrigerator for 3-4 days in an airtight container.

To freeze, let it cool to room temperature. Divide the rice into how many servings you want and put them into freezer-safe bags with a seal. Freeze for up to 3 months.

To reheat. Thaw first if applicable. Transfer to a microwave-safe container and warm it up for 4-6 minutes in the microwave.

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