Mexican Cilantro Lime Rice

Name: Mexican Cilantro Lime Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup long-grain white rice, rinsed and drained; 1 1/2 cups water; 1 tbsp vegetable oil; 1/2 tsp salt; 1 lime, zested and juiced; 1/2 cup fresh cilantro, chopped; 1 garlic clove, minced; 2 green onions, thinly sliced

Fluffy white rice infused with fresh lime and cilantro flavors. This bright and zesty Mexican-inspired side dish is perfect with tacos, burritos, and grilled meats.

25 minEasyServes 4170 cal/serving

MexicanSideStovetopVegetarianVeganHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

1 cup long-grain white rice, rinsed and drained
1 1/2 cups water
1 tbsp vegetable oil
1/2 tsp salt
1 lime, zested and juiced
1/2 cup fresh cilantro, chopped
1 garlic clove, minced
2 green onions, thinly sliced

Instructions

1

Rinse 1 cup rinsed and drained long-grain white rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess starch and helps create fluffier rice.
2

In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant.
3

Add the rinsed and drained rice to the pot and stir to coat with oil. Toast the rice for 1-2 minutes, stirring frequently to prevent burning.
4

Add 1 1/2 cups water and 1/2 tsp salt to the pot. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
5

Remove from heat and let the rice rest, covered, for 5 minutes.
6

Fluff the rice with a fork, then gently fold in the zest and juice of 1 zested and juiced lime, 1/2 cup chopped fresh cilantro, and 2 thinly sliced green onions.
7

Taste and adjust seasoning with additional salt or lime juice if needed.
8

Serve immediately while hot, garnished with additional cilantro if desired.

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Questions

How long does Mexican Cilantro Lime Rice take?

As written, 25 minutes: 5 of prep and 20 of cooking. The longest single stretch is step 4 (18 minutes): "Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed."

What should Mexican Cilantro Lime Rice look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the rice is tender and the liquid is absorbed.

Do I need to rinse the grain for Mexican Cilantro Lime Rice?

Step 1 reads: "Rinse 1 cup rinsed and drained long-grain white rice in a fine-mesh strainer under cold water until the water runs clear." Yes. Step 1 washes off what coats the grain: surface starch on rice, which makes it clump and turn gummy, or the bitter natural coating on quinoa. Rinse until the water runs mostly clear.

What can I use instead of cilantro in Mexican Cilantro Lime Rice?

The entry for Mexican Cilantro Lime Rice calls for 1/2 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How long does Mexican Cilantro Lime Rice keep?

Refrigerate what is left of Mexican Cilantro Lime Rice within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Pressure Cooker Pork Green Chili Verde main
Brown Rice Burrito Bowl with Black Beans main
Gochujang Butter Noodles main

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