Cilantro Lime Rice

I don’t call this recipe a Chipotle copycat… because I think it tastes better than the rice from Chipotle.  Sometimes their rice can be so salty it doesn’t taste that good in my opinion.  This cilantro lime rice will definitely delight your tastebuds!  One of my favorite things about it is that it can be prepared ahead of time… I usually make the rice (except for the cilantro), then just reheat, add cilantro, and it’s finished 🙂  The reason I don’t add the cilantro earlier is because when the rice is reheated, the cilantro can turn darker in color, almost black.  Don’t worry, that’s totally normal with fresh herbs, and it will still taste good, just look slightly less appealing.  So I just add it in last to avoid the discoloration 🙂

I really don’t have any step by step pictures for this recipe, as it’s pretty straightforward, but here’s the final product…

cilantro lime rice

Recipe adapted from The Low Roasted Italian

Cilantro Lime Rice

Cilantro Lime Rice

This rice is a "must try"!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 servings


  • 1 cup jasmine rice - or basmati
  • 2 cups water
  • 1 bay leaf
  • 1 tsp . salt
  • 1 tsp . sugar
  • 1 Tbsp . vegetable oil
  • 1 Tbsp . fresh lime juice
  • 1 tsp . fresh lemon juice
  • 1 1/2 tsp . orange juice
  • zest of 1 lime
  • 1 1/2 Tbsp . cilantro - chopped


  • In a medium saucepan, bring water to a boil. Add salt, bay leaf and rice. Return to boil. Reduce to simmer, cover 15 minutes.
  • Remove from heat, leave covered for 5 minutes. Remove bay leaf.
  • Fluff rice with fork, add oil, sugar, zest, and juices. Stir to combine.
  • Add cilantro right before serving.
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!


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8 comments on “Cilantro Lime Rice”

  1. How do you reheat it? We’re making it for 25 and want to have it made before the party and then just reheat. Thanks!

    • My favorite way, which makes it nice and fluffy again, is to combine the rice with a small splash of water, then transfer it to an oven safe dish. Bake it at 300 F degrees for about 20-25 minutes. Fluff with a fork and dig in 🙂

  2. Love the variety, pretty plating, and freshness of required ingredients. I’m lucky to have a husband who likes everything .
    Thanks for ideas.

  3. Would this recipe work with brown rice?

    • Hi Karen 🙂 I’ve never tried it, but I think that it should work just fine. Although it’ll probably have to cook a little longer, as brown rice usually takes longer to cook

  4. Looks delicious! I am a big cilantro and lime fan…those are both staples in our house! Looking forward to trying your recipe! Thanks for sharing it with us at Foodie Fridays! Pinning and sharing! We’re taking a break this week for the holiday, but we’ll be back next Thursday at 9 pm again! I hope you had a wonderful holiday and wishing you a fabulous 2015 too!