Cilantro Lime Rice Dish (Printable)

A fragrant rice dish combining fresh cilantro, lime, and butter for a bright, savory side.

# What You'll Need:

→ Rice

01 - 1 cup long-grain white rice (e.g., basmati or jasmine)
02 - 2 cups water
03 - 1 tablespoon unsalted butter
04 - 1/2 teaspoon salt

→ Flavorings

05 - 1/3 cup fresh cilantro, finely chopped
06 - 2 tablespoons fresh lime juice (about 1 lime)
07 - 1 teaspoon lime zest
08 - 1 tablespoon extra unsalted butter (optional)

# How-To Steps:

01 - Rinse the rice under cold water until the water runs clear to remove excess starch.
02 - In a medium saucepan, bring 2 cups of water to a rolling boil. Stir in the rice, 1 tablespoon of unsalted butter, and salt.
03 - Reduce heat to low, cover the saucepan, and let the rice simmer for 15 to 18 minutes, or until tender and water is fully absorbed.
04 - Remove the saucepan from heat and allow the rice to rest, covered, for 5 minutes to finish steaming.
05 - Fluff the rice with a fork and gently fold in the chopped cilantro, lime juice, and lime zest until evenly distributed.
06 - For added richness, incorporate an additional tablespoon of unsalted butter while the rice is still warm, folding gently.
07 - Serve the cilantro lime rice warm as an accompaniment to Mexican dishes or grilled proteins.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means you can build an entire meal around it without stress.
  • The lime and cilantro make even simple grilled chicken or fish taste like you spent all day on it.
  • It's the kind of side dish people actually remember and ask you to bring again.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy individual grains and a starchy mess.
  • Add the cilantro and lime after cooking, never before, or the heat will turn the cilantro dark and bitter and the lime flavor becomes muted.
03 -
  • If your rice comes out slightly underdone, add 2 tablespoons of water, re-cover, and steam for another 2–3 minutes rather than starting over.
  • Zest the lime before you cut it in half to juice it—it's easier and you won't waste any of that flavorful outer layer.
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