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Cilantro Lime Rice
5 from 18 votes

Cilantro Lime Rice

Cilantro Lime Rice brings together basmati rice toasted in butter and olive oil, cooked with a green sauce made from blended broth, milk, spinach, and cilantro, finished with fresh lime zest and juice. This method infuses the rice with a vibrant green color and distinct citrus-herb flavor. The toasting adds a subtle nuttiness and keeps the grains separate. It suits meals that benefit from a fresh, zesty rice side, especially with Mexican or Latin-inspired dishes.

Prep Time
10 mins
Cook Time
20 mins
Steam time
10 mins
Total Time
40 mins
Servings: 5
Calories: 332 kcal
Course: Side Dish
Cuisine: American, Mexican

Ingredients

  • 1 cup chicken broth
  • 1 cup milk I used whole milk, any kind will do
  • 1 and 1/2 teaspoons kosher salt or use 1 teaspoon of table salt
  • 1 cup spinach packed
  • 3/4 cup cilantro packed tight (about 1 bunch)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 and 1/2 cups basmati rice
  • 1/4 yellow onion chopped small
  • 1 clove garlic
  • 2 teaspoons lime zest buy at least 2 limes
  • 3 tablespoons lime juice

Instructions

    Cup of Yum
  1. Blend. In a blender, add 1 cup chicken broth*, 1 cup milk, and 1 and 1/2 teaspoons kosher salt. Pack a 1 cup measuring cup with spinach, then add it to the blender. Clean your cilantro, then use a knife to cut the leaves away from the stems. Add the whole bunch worth of leaves to the blender (or less, if you are not that into cilantro. Also you can hold some leaves back for garnishing later, if you want.) If a few stems get tossed in, that's okay. Blend the mixture until it is smooth and vibrantly green.
  2. Prep the veggies. Cut 1/4 of an onion into a small dice. This could be anywhere from 1/4 to 1/2 cup onion; add more if you love onion! This recipe is forgiving. Smash a clove of garlic with the side of a chef's knife, peel, then mince finely. Set aside.
  3. Toast the rice. In a 2 or 3 quart pot that has a properly fitting lid, heat 2 tablespoons butter and 2 tablespoons oil over medium heat. Add 1 and 1/2 cups basmati rice. Stir with a wooden spoon and toast for about 3-5 minutes, until the rice is fragrant and starting to turn golden brown (not dark brown, don't over do it!)
  4. Add the chopped onion and 1 clove of garlic to the rice in the pan. Stir and saute for about 1-2 minutes, until the garlic is fragrant.
  5. Pour in all the green stuff from the blender. I love this part! Liquid health. Stir it all together.
  6. Turn the heat up to high and bring to a boil.
  7. Once it boils, cover the pot with a lid and immediately turn the heat down to low. Set a timer for 15 minutes.
  8. Prep the limes. While the rice is cooking, zest 2 limes. (I love my microplane grater for this!) You need about 2 teaspoons. Cut the limes and juice them until you have at least 3-4 tablespoons juice.
  9. When the rice has cooked for 15 minutes, remove the lid and add the lime zest and juice. Use a rubber spatula to stir it all together. Turn the burner off but leave the pot on the still-hot burner.
  10. Put the lid back on and let the rice steam with the lime for another 5-10 minutes.
  11. Remove the lid, fluff the rice with a fork a bit, and it's ready to serve! Eat hot with Chicken tacos, Fajitas, Carne Asada, Burritos, Taco Salad, you name it! Or serve simply with the black beans recipe I've included in the notes. A favorite dinner of mine, with a fried egg maybe. Mm-mm. Rice and beans foreverrr!

Notes

  • Chicken broth can be substituted with water and chicken base concentrates for convenience without losing flavor.
  • Adjust cilantro quantity to preference; reserving some leaves to garnish the finished rice adds freshness.
  • This rice pairs well with black beans and fried eggs for a quick meal option.
  • Use whole or any kind of milk to suit availability or preference.

Nutrition Information

Calories 332kcal (17%) Carbohydrates 49g (16%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 0.2g (10%) Cholesterol 19mg (6%) Potassium 215mg (5%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 950IU (19%) Vitamin C 6mg (7%) Calcium 91mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 332

% Daily Value*

Calories 332kcal 17%
Carbohydrates 49g 16%
Protein 6g 12%
Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.2g 10%
Cholesterol 19mg 6%
Potassium 215mg 5%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 950IU 19%
Vitamin C 6mg 7%
Calcium 91mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.