Cilantro Lime Rice

Course: Side Dish

Cuisine: Mexican / TexMex

Prep Time: 10

Cook Time: 23

Rice soaking: 25

Total Time: 58

Servings:

Calories: 243kcal

Author: Kris Longwell

If you love Cilantro Lime Rice at your favorite Mexican restaurant, then you're are going to really love this recipe! It's so fresh and simple to prepare!

Print Recipe

Equipment

Medium saucepan with a tight-fitting lid

Ingredients

1 cup rice Jasmine, basmati, or long-grain white
2 tablespoon olive oil divided
½ cup onion chopped
1½ cups water
2 bay leaves
½ cup cilantro fresh, chopped
2 scallions aka green onions, chopped
2 tablespoon lime juice fresh, plus additional limes for garnish
¾ teaspoon Kosher salt

Instructions

Add the rice to a bowl and cover with tap water. Swirl the rice around with clean hands until the water is a murky white color. Use one hand to hold the rice back and carefully discard the water in the sink or another bowl. Repeat this process two more times, but the 3rd time, allow the rice to sit in the water 10 to 30 minutes. Drain rice through a fine-mesh sieve.
In a medium saucepan (with lid), heat 1 tablespoon of the oil over medium heat. Add the onion and soaked rice and cook for 5 minutes, stirring frequently.
Add the 1½ cups of water and bay leaves and bring to a boil. Cover and lower the heat to low. Allow rice to steam for 18 minutes.
Remove the bay leaves and fluff the rice with a fork. Transfer to a serving bowl.
Add the cilantro, scallions (green onions), lime juice, and salt. Mix together with two large spoons. Serve at once!

Video

Notes

We love using Jasmine rice for this dish, but long-grain white rice works well, too. Jasmine and basmati rice can be found in the rice section of most well-stocked supermarkets or online.

Be sure to stir the rice frequently when cooking with the onion as it will want to stick to the bottom of the pan.

Resist peeking at the rice while it is steaming. If after 18 minutes the rice isn't quite cooked, add 1 more tablespoon of water, cover, and cook for another 2 to 3 minutes.

The amount of cilantro and lime is a matter of taste. Once everything is mixed together, take a taste test, and add more cilantro, lime, or salt, if desired.

Reheating is simple. Just add the rice to a baking dish, cover with foil, and bake in an oven preheated to 350°F for 30 minutes. Can also keep warm in a low temp oven (200°F).

The rice will keep in the fridge for up to 1 week and can be frozen for up to 1 month.

Nutrition

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