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Authentic Cilantro Lime Rice
This is the cilantro lime rice recipe for my cilantro & lime lovers out there. It's generous on the portions and with the garlic. It's a win-win.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
6
Calories:
254 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 2 cups long grain white rice
- 4 cups water
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- 3 cloves garlic grated or pressed
- ½ bunch cilantro finely chopped
- 3 lime juiced, one zested
Instructions
Cook the rice:
- Add the rice, water, 1 tablespoon olive oil, and salt in a pot. Bring it to a boil, reduce the heat to low, cover with a lid, and simmer for 20 minutes. When the rice is cooked, turn off the heat and keep it covered.
Cup of Yum
Prep:
- Grab a large cutting board and while the rice cooks, prep the ingredients. You'll want to have these handy when you're about to add it to the rice since the process goes fast! Use a garlic press or a microplane to grate the garlic cloves and set aside. You can also use 3 teaspoons of garlic paste.
- Chop the cilantro, stems and all. Be generous, it's okay to add more, I recommend ½ cup chopped (about ½ bunch).
- Zest one lime and juice all 3 limes into a small bowl. Set these ingredients on the counter close to the stove.
Turn it all into the best rice ever:
- Heat a large non-stick pan or skillet with sides over medium heat. Once hot, add the 2 tablespoons of olive oil. Add the grated garlic on top of the oil and stir it for 10 to 15 seconds, just enough to toast it but not burn it.
- Add the cooked rice to the pan, and using a wooden spatula, break it up so it covers most of the bottom of the pan while mixing it with the garlic. Reduce the heat to low.
- Sprinkle the lime zest over the rice, the cilantro, and the lime juice all around the pan. Working quickly, give everything a good toss to combine, and turn off the heat.
Serve & Store:
- Serve warm. Once cooled, transfer leftovers into an air-tight container and refrigerate for up to 3 days. Freeze in ½ cup servings for future meals for up to 3 months.
Notes
- Cooking white rice in the rice cooker a day or two ahead saves me 20 minutes of cooking time for this recipe, and it's one shortcut I employ nearly every week. You'll need 4 to 5 cups of cooked rice, the 2 cups above at a min. For the best results, warm the rice in the microwave first, and then continue with the sauté portion of the recipe.
Nutrition Information
Serving
1serving
Calories
254kcal
(13%)
Carbohydrates
40g
(13%)
Protein
1.5g
(3%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
397mg
(17%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
62IU
(1%)
Vitamin C
10mg
(11%)
Calcium
190mg
(19%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 254
% Daily Value*
| Serving | 1serving | |
| Calories | 254kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 1.5g | 3% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 397mg | 17% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 190mg | 19% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.