Looking for a way to make plain rice exciting? Cilantro lime rice is the answer. It’s zesty, fresh, and the perfect sidekick to your favorite Mexican, Tex-Mex, or even Asian dishes. With its bright lime flavor and fresh cilantro, this rice is anything but boring. Whether you’re pairing it with tacos, building a burrito bowl, or serving it alongside grilled veggies, it’s sure to be a crowd-pleaser.
And here’s the best part? You can make it in a rice cooker. No fancy skills or complicated steps needed—just bold flavor with minimal effort.
Why We Love Cilantro Lime Rice
Did you know rice has been part of Mexican cuisine for centuries? It was introduced by the Spanish in the 1500s and has since evolved into staples like this. Cilantro lime rice is a modern twist, often enjoyed in Mexican-American kitchens—and now you can make it easily with this foolproof rice cooker method.
Quick Recipe Summary
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Yields: 4-6 servings (double it if you’re feeding a crowd!)
- What You’ll Need:
- Rice cooker
- Fine-mesh strainer (to rinse the rice)
- Fork (for fluffing)
Planning Ahead?
This rice stays fresh for up to two days in the fridge. You can even meal prep it—portion it out with proteins or veggies for quick lunches all week!
What You’ll Need
Ingredients
- 1½ cups long-grain rice – Any type works: basmati, jasmine, or even Mexican rice.
- 1 bunch cilantro – Finely chop most of it. Save some whole sprigs for cooking.
- 1 lime – You’ll need both the juice and the zest.
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon vegetable bouillon powder
- 4 tablespoons olive oil – Divided.
- 2 cups water
- Salt to taste
Swaps and Tips
- Rice: For extra fiber, swap white rice with brown rice, but adjust the cooking time and water ratio.
- Bouillon: Use chicken bouillon if you’re not vegan, or skip it altogether.
- Oil: Any neutral oil, like avocado or grapeseed, works too.
- Citrus: No fresh lime? Bottled lime juice works in a pinch (but fresh is better!).
Step-by-Step Instructions
1. Prep the Rice
Start by thoroughly rinsing your rice under cold water. (Why? It gets rid of the extra starch that can make rice clumpy.) Let it drain well, then add it to the rice cooker.
Next, stir in the garlic powder, onion powder, bouillon powder, and a pinch of salt. Add 2 cups of water, 2 tablespoons of olive oil, and a couple of cilantro sprigs for a burst of flavor. Mix gently.
2. Cook It Up
Set your rice cooker to “Cook” and… that’s it. Let the magic happen! Don’t peek while it cooks—steam is key to perfect rice. Once the cooker finishes, let the rice sit for 5 minutes so the texture sets beautifully.
3. Add the Finishing Touches
Remove the cilantro sprigs and fluff the rice with a fork. Now, for the fun part: stir in the chopped fresh cilantro, lime juice, lime zest, and the remaining two tablespoons of olive oil. Be gentle so you don’t squish the rice. Take a taste and adjust the salt if needed.
4. Serve and Enjoy!
Serve warm as a side dish or use it as your base for burrito bowls, tacos, or even grilled fish or chicken. The zing from the lime and the aroma of fresh cilantro make it irresistible.
Quick Variations
Make It Your Own:
- Want it Spicy? Toss in some diced jalapeños or red pepper flakes.
- Extra Fancy? Garnish with lime wedges and whole cilantro leaves.
- Seasonal Twist: In summer, pair it with grilled zucchini or corn on the cob.
Dietary Options:
- Vegan-Friendly: This recipe is naturally vegan—just stick to vegetable bouillon or skip it.
- Gluten-Free: Most bouillon powders are GF, but always double-check the label.
How to Store and Reheat
Storing Leftovers
Pop any leftover rice into an airtight container and store it in the fridge for up to 3 days. Want to keep it longer? Freeze it in portion-sized bags for up to 3 months.
Reheating Tips
For refrigerated rice, sprinkle it with a little water and microwave it (covered) for about a minute. If frozen, let it thaw overnight in the fridge before reheating.
And that’s it! With just a few pantry staples and a rice cooker, you’ve got yourself a fresh, flavorful dish that’s simple to make. Whether it’s a weeknight dinner or a weekend barbecue, cilantro lime rice will always hit the spot. Give it a try—you’ll never look at plain rice the same way again!
PrintCilantro Lime Rice in a Rice Cooker
Cilantro lime rice is a fresh, zesty side dish that transforms simple rice into a flavorful accompaniment for Mexican, Tex-Mex, or even Asian-inspired meals. With a hint of garlic, the brightness of lime, and the herbaceous kick of cilantro, this rice is perfect for burrito bowls, tacos, or as a standalone dish. Using a rice cooker makes it incredibly easy and foolproof!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4-6 1x
- Category: Side Dish
- Cuisine: Mexican-inspired
Ingredients
- 1½ cups long-grain rice (Mexican rice, basmati, or jasmine)
- 1 bunch fresh cilantro (chopped) + a few sprigs for cooking
- 1 lime (juice)
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon vegetable bouillon powder
- 4 tablespoons olive oil (divided)
- Salt to taste
- 2 cups water
Substitutions: Use brown rice for added fiber (adjust water and cooking time). Swap vegetable bouillon with chicken bouillon or omit for a vegan version. Bottled lime juice works if fresh isn’t available.
Instructions
Step 1: Rinse the Rice
Rinse the rice in a fine-mesh strainer under cold water until the water runs clear to remove excess starch. This ensures fluffy, non-sticky grains. Drain thoroughly.
Step 2: Prep the Rice Cooker
Add the rinsed rice to your rice cooker along with garlic powder, onion powder, vegetable bouillon powder, and a pinch of salt. Pour in two cups of water and two tablespoons of olive oil. Toss in a few sprigs of cilantro for added aroma. Stir gently to combine.
Step 3: Cook the Rice
Set your rice cooker to its standard “Cook” setting and let it work its magic! Once the cycle is complete, let the rice sit in the cooker for an additional five minutes to allow the flavors to meld and the texture to settle.
Step 4: Fluff and Finish
Remove the cilantro sprigs from the cooked rice. Fluff the rice gently with a fork to separate the grains without breaking them. Add chopped fresh cilantro, lime juice, and the remaining two tablespoons of olive oil. Mix thoroughly but gently to avoid mashing the grains. Adjust salt to taste before serving.
Notes
Serving Suggestions:
This cilantro lime rice pairs beautifully with tacos, enchiladas, grilled chicken, shrimp skewers, or as a base for burrito bowls. Garnish with extra lime wedges and cilantro leaves for a pop of color.
Tips & Tricks:
- Rinsing the rice is crucial for achieving fluffy texture—don’t skip this step!
- Letting the rice rest after cooking helps it absorb any remaining steam for perfect consistency.
- For extra citrusy flavor, add lime zest along with the juice.
Storage & Reheating:
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, sprinkle lightly with water and microwave covered until warmed through (about one minute per portion). For freezing, portion into freezer-safe bags and store for up to three months; thaw overnight in the fridge before reheating.
