Essential Cilantro Lime Rice Recipe

This is the essential Cilantro Lime Rice Recipe you need in your weekly meal rotation. Simple, quick, and easy to make, you’ll be enjoying copycat Chipotle cilantro lime rice in about 30 minutes.

If you’re feeding a crowd or just need a couple servings, homemade cilantro lime rice is one of the easiest recipes to make at any batch size. You can quickly make a very large batch of this lime rice for a game-day party, but don’t be surprised if guests think you had the meal catered.

If you have been a reader for a while, you know we usually try to make from-scratch meals at home. Not only does this allow us to control the ingredients, but the flavor too.

This recipe came about for similar reasons, but, in this case, I think this is better than Chipotle’s cilantro lime rice. Sometimes their rice can be overly salty, which ruins the entire meal.

If you are looking for a staple cilantro lime rice recipe you can make again and again, this is the only one you need.

Ingredients

This recipe for homemade cilantro lime rice is fairly forgiving when it comes to quantities. You may want to play around with the amount of lime or salt after you have tried my original recipe. If you do, let me know in the comments so I can try your way too!

Some time ago when I was researching what ingredients Chipotle uses in their lime rice, I came across a forum where a former Chipotle employee mentioned they cook the rice with bay leaves. I knew I had to try it, since I know what depth of flavor it adds to other meals we make. After the first batch I made, it became clear that it is arguably the most underrated ingredient in the recipe.

SOURCES: Marble salt cellar with spoon | Spice jars (square) | Glass mixing bowl set | Pretty cotton kitchen towel (HomeGoods, Ladinne and/or Kas Home brands)

Here are the ingredients you will need:

• Whole bay leaf, 1 leaf - Do not skip this ingredient, as it is the most crucial ingredient in this recipe. Add the bay leaf to the rice before cooking and await the savory aromatics that will waft around the kitchen.
• Long grain white rice, 1 cup uncooked - Some recipes call for basmati or jasmine rice, but I prefer long grain white rice which is what Chipotle uses as well. This will yield 2 cups cooked rice, enough for 4 people. Note: In our rice cooker, I use 2 cups water to 1 cup uncooked long grain white rice. Maybe it’s because we live in Colorado at altitude, but I think it yields much better rice.
• Fresh Lime juice, 1 lime - There is no comparison to fresh squeezed lime juice. You can use bottled lime juice in a pinch, but, for the real deal, use a fresh lime for this recipe. If you want an even heavier lime flavor, add the juice from another half-lime and continue until it’s just right for you.
• Fresh Lemon juice, 1 teaspoon - Similar to fresh squeezed lime juice, fresh lemon juice is preferred in this recipe. Since you only need 1 teaspoon of lemon juice, I have used bottled lemon juice and found the flavor to be nearly identical.
• Fresh Cilantro, ¼ cup roughly chopped fine - Typically, you want the cilantro to be in very small pieces. You don’t want to see whole leaves, rather bits and pieces of leaves among the grains of rice. I suggest roughly chopping fresh cilantro fine.
• Salt, ¾ teaspoon - Always start with less than you think, as you can add more if needed. In this case, start with ¾ teaspoon and increase to 1 teaspoon if you think it needs more salt or add more to taste once served.
• Olive oil, ¼ teaspoon - I find that adding a little olive oil keeps the rice from sticking together, which in turn makes it easier to disperse the other ingredients throughout the cooked rice.

Kitchen Supplies and Equipment

There are a few specific kitchen supplies and equipment that I recommend for this recipe.

• Lemon/Lime press - Get a nice quality lemon press squeezer to make extracting nearly every last drop of juice from your lemons and limes quick and easy. The version I have leaves the seeds inside the chamber. You can also use a lemon/citrus juicer.
• Cutting board and Knife - To chop the cilantro, use a wood cutting board and knife. We recently purchased a maple wood cutting board. It’s reversible, so we use one side to chop veggies and such, while the other we use to cut meat.
• Rice cooker - If you know how to make the perfect steamed sticky rice on the stovetop, by all means use your stove-top pot. Otherwise, I highly recommend investing in a rice cooker. This specific Zojirushi rice cooker makes the perfect rice every time. Note: I now only recommend Zojirushi models that are made in Japan. The first model we bought was made in Japan and lasted about 10 years. The second model we bought in a pinch during the pandemic was not and it only lasted maybe two years. When possible, invest in high quality (not simply expensive) kitchen supplies and equipment that will last.

Cooking Instructions

Serving Suggestions

With this staple cilantro lime rice recipe you can easily expand the list of meals you make on a regular basis, from appetizers to entrees.

• Appetizer - Serve small portions of cilantro lime rice with shredded cheddar cheese and black beans. Use tortilla chips to scoop with!
• Entree - Make the ultimate homemade burritos or bowls by adding cheese, lettuce, homemade pico de gallo, beans, and a protein of your choice.

How to Store Leftovers

Store leftover cilantro lime rice in a sealed glass container in the refrigerator for up to a few days. Reheat leftovers in the microwave, just make sure to cover the dish to keep the rice moist.

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