Author: Susanne at dishwithme.com
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This Cilantro Lime Rice is a side dish that can go with almost anything. Seriously. Mexican food, Asian food, steak, shrimp, chicken, burritos/wraps, fish, you name it.
Sometimes, a quick and simple side dish is in order and this recipe fits the bill. The versatility is an added plus.
For all you poor souls that think cilantro tastes like soap…I know this is a real thing…this, unfortunately, may not be the recipe for you, but you might still enjoy it without the cilantro. Lime rice still sounds delish, right?
This Cilantro Lime Rice is one of the star ingredients in my Baja Chicken Burrito…well, in addition to my Baja Chicken and Pickled Onions. They all go together fabulously!
HELPFUL TIPS FOR CILANTRO LIME RICE
Brown rice would be a healthier option, but, I, strongly prefer Jasmine rice for this recipe. That certainly isn’t a rule, though. Use what you like, just make sure it isn’t minute rice.
If you are interested in learning a little about Jasmine rice, here is a link: https://www.healthline.com/nutrition/jasmine-rice-vs-white-rice
Don’t boil the rice first as the package will say. No, no, no, we cannot skip the browning step. Just slightly browning the rice brings out a whole different layer of flavor that is so worth the tiny bit of time that it takes.
Also, don’t skip adding the lime zest. The zest contains oils that will infuse flavors into the rice.
At the end of the cooking process is when the lime juice and cilantro will be added.
I use this Citrus Squeezer several times a week and love it. One big difference with this one is that it is flat on the bottom, so, if you’re like me and don’t have a ton of arm strength, this works out really well. It, also, has a seed catcher and a pour spout. Love it. Oh, and, if you use a citrus squeezer, make sure to put the cut side DOWN, not facing up. I only became aware of this a few years ago. You’ll get so much more juice this way.
- 2 Tablespoons EVOO
- 2 Tablespoons butter
- 1 small shallot very finely diced
- 2 cups Jasmine rice
- 1 teaspoon Kosher salt
- 2 cloves garlic grated with a fine grater
- 3 cups water
- 1 zest of 1 lime finely grated
- 2 juice of 2 limes
- 1/2 bunch fresh cilantro chopped
- Heat a medium pan on medium-high. Add EVOO and butter.
- Add shallot and rice and cook, stirring often, until slightly golden brown. Approximately 5 minutes.
- Once the rice is slightly browned, add the freshly grated garlic and cook for 1 minute MAX.
- Add the water, lime zest and salt. Bring to a boil, stir, then immediately turn the heat down to low and lover with a lid. Cook for 15 minutes.
- Turn the heat off. Add lime juice. Stir. Cover with lid and let sit for 5 minutes.
- Add cilantro and stir.
- Taste test to see if more salt or lime flavor is needed.