Cilantro Lime Rice

Fluffy jasmine rice infused with fresh lime and cilantro—simple, bright, and perfectly balanced to complement tacos, grilled meats, or saucy dishes. A touch of butter enhances richness while the zest and juice keep every bite fresh and aromatic. Click here for the Instant Pot version of this recipe.

Ingredients

• 1 cup jasmine rice, rinsed and drained
• 1 tbsp butter
• 1½ cups chicken broth (or vegetable broth)
• 1 clove garlic, minced (optional)
• Zest of 1 lime
• 1–1½ tbsp fresh lime juice (to taste)
• ½ cup cilantro leaves, finely chopped
• ⅛ tsp sugar (to round acidity)
• Salt to taste

Directions

Toast the Rice

In a saucepan or rice cooker insert, melt butter over medium heat. Add rice (and garlic, if using) and sauté 2–3 minutes until grains appear glossy and lightly golden.

Cook the Rice

Add broth and a generous pinch of salt. Stir once, bring to a simmer, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand, covered, for 10 minutes to finish steaming.

Finish with Lime and Cilantro

In a small pan, warm lime zest with a few drops of butter until aromatic (optional but enhances flavor).

Fluff rice gently with a fork and fold in lime zest, lime juice, cilantro, and sugar. Taste and adjust salt or lime as desired.

Serve

Serve warm as a side or base for tacos, grilled meats, or saucy dishes where a bright, citrusy accent balances richness.

Notes

Preparation

• Rinse jasmine rice until water runs mostly clear to remove excess starch and keep grains fluffy.
• Let cooked rice rest 10 minutes before fluffing to allow steam to redistribute for perfect texture.
• Warming lime zest in butter releases aromatic oils and coats grains more evenly.
• Adjust lime and salt balance at the end—rice should taste bright but not sharp.

Serving Suggestions

• Pairs beautifully with tacos, fajitas, or grilled seafood.
• Excellent base for burrito bowls or enchilada platters.
• Top with extra cilantro and a sprinkle of lime zest for presentation.

Variations

• Subtle Coconut Version: Replace ¼ cup of broth with ¼ cup unsweetened coconut milk (1¼ cups broth + ¼ cup coconut milk). Adds gentle creaminess and a faint coconut aroma while maintaining lime-cilantro brightness.
• Coconut-Forward Version: Replace ½ cup of broth with ½ cup coconut milk (1 cup broth + ½ cup coconut milk). Creates a richer, tropical flavor—use 2 tbsp lime juice and season more assertively with salt.
• Use coconut versions for fusion dishes like Korean Pulled-Pork Tacos, jerk chicken, or grilled shrimp where a creamy contrast enhances spice and smoke.

Make-Ahead & Storage

• Cooked rice can be held warm for up to 30 minutes before adding lime and cilantro.
• Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a drizzle of broth or water to restore moisture.
• Fresh cilantro and lime juice should always be added just before serving for best color and flavor.