Cilantro Lime Rice is perfect for an easy weeknight dinner when you are craving Mexican food or even an Asian dish with a lean protein and veggies. Or wrap it up in a burrito!
Chipotle is a popular fast food restaurant so I wanted to recreate or “copy” their cilantro rice from and make it from scratch!
Cilantro nutrition and health benefits
Cilantro is rich in beta-carotene in addition to beneficial vitamins (A and C); it is also packed with minerals like potassium and calcium!
Additionally, blood pressure and intestinal health both benefit from cilantro, and the potassium helps stabilize the body’s fluid levels and therefore the heart rate.
Cilantro is rich in anemia-preventing iron while the leaves and tips are loaded with antioxidants that help prevent heart disease. It has also been shown beneficial for diabetics.
Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Jasmine Rice : any long grain white rice will work
- Chicken Broth: you could use water, we just like the added flavor of using broth
- Shallot or white onion: I’ve tested this recipe either or, they both work. I prefer using a shallot!
- Cilantro : fresh is recommended!
How to make Cilantro Lime Rice
- In a medium frying pan over medium heat melt the butter and add in the onion and garlic. Stir occasionally and cook for 2-3 minutes. Add in rice and stir for 30 seconds.
- Add in the seasonings and chicken broth and let it come to a simmer. Cover and cook for 15-20 minutes. DO NOT lift the lid while the rice is cooking.
- Once the rice is cooked, fluff with a fork and add in the lime zest, lime juice and chopped cilantro. Give it a nice stir and serve warm!
What is the best water/broth to rice ratio for Jasmine rice?
- 1 cup of rice: 1 1/2 cups water or broth. This will yield 3 cups of cooked rice.
- For drier rice, use 1/4 cup less water.
- For moister rice, use 1/4 cup more water.
Where is Jasmine rice from and how is it different than Basmati?
Jasmine rice is originally from Thailand. This is a long grain variety of rice that has a subtle floral aroma and a soft, sticky texture when cooked. The amylopectin in Jasmine rice gives it a clingy texture and makes it ideal for gently piling into a rice bowl!
How to store Cilantro lime rice
If all of your rice doesn’t get eaten, cool completely and store in an air tight container in the fridge for up to 3-4 days.
More Rice Recipes You’ll Love
How To Make Rice Pilaf
Mediterranean Chicken and Rice
Sausage, Peppers, and Rice Skillet
Wild Rice Pilaf
Shop this post
Zester
My favorite cutting board
Do you order the brown rice or cilantro rice at Chipotle?
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Photography: photos taken in this post are by Megan from The Broke Girl Table.
Better than Chipotle Cilantro Lime Rice
Equipment
- Chefs Knife
- Citrus Juicer/Wooden Reamer
- Measuring cups & spoons
Ingredients
- 2 Tbsp. butter, unsalted
- 2 cloves garlic, minced
- 1/2 cup white onion or 1 shallot, diced
- 2 cups Jasmine rice
- 1/2 tsp. cumin
- 1/2 tsp. garlic powder
- 1 pinch salt and pepper (to taste)
- 3 cups chicken broth, low sodium (or water)
- 2 limes, juiced
- 1-2 Tbsp. zest from the 2 limes
- 1/2 cup fresh cilantro, chopped
Instructions
- Melt the butter in a medium sized frying pan over medium heat. Add in the onion and garlic. Stir occasionally and cook for 2-3 minutes, being careful not to let the garlic burn. Add in the rice and stir for ~30 seconds.
- Add in the cumin, garlic powder, salt, pepper and chicken broth and bring to a simmer. Cover with a lid, lower the heat, and cook for 15-20 minutes. DO NOT lift the lid while the rice is cooking.
- Once the rice is cooked, fluff with a fork and add in the lime zest, lime juice and chopped cilantro. Give it a nice stir and serve warm!
Video
Notes
- When you chop the cilantro use the leaves and some of the stems! The stems have great flavor.
- You do not want to lift the lid while the rice cooks because it lets out steam and lowers the temperature. Rice does not require stirring while cooking, just cover and let it cook!
- Rinsing the rice prior to adding into pot: optional but I recommend it. Rinse the rice to rid the rice of outer starch. This will give you separated grains and not mushy rice. I use a fine mesh strainer and rinse under tap water until the water runs clear.
