This easy Cilantro Lime Rice is inspired by the famous Chipotle side dish and comes together with just a handful of simple ingredients. It’s light, fluffy, and the perfect side dish for tacos, burrito bowls, fajitas, grilled meats, and more.
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Table of Contents
A Note From My Kitchen
If you love the cilantro lime rice from Chipotle, you’re going to love how easy it is to make at home. When I say this recipe is tried and true, it’s an understatement. I’ve made this homemade Cilantro Lime Rice countless times over the years and it turns out perfectly every time.
I still remember how unique Chipotle seemed when we first tried it back in the ’90s. It inspired me to create my own Copycat Chipotle Burrito Bowl recipe, and this rice has been the foundation of that recipe, and a staple in my kitchen, ever since.
This recipe includes a few simple tricks that make all the difference. Toasting the rice in a little oil before adding the broth helps the grains cook up light and fluffy. I also wait until the rice is fully cooked before stirring in the fresh lime juice and cilantro to keep their flavor fresh and vibrant.
Ingredient Notes
- Long-grain white rice: Use a long-grain variety like jasmine or basmati. Jasmine is my favorite, but both work well. With this method, you get to skip the step of rinsing or soaking the rice before starting.
- Neutral oil: Use your favorite neutral cooking oil, such as avocado, vegetable, or canola oil. Toasting the rice before adding the broth enhances the flavor and helps the grains cook up light and fluffy instead of sticky.
- Broth: Low sodium chicken broth adds great flavor, but vegetable broth is a great vegetarian option. You can also use water if you’d like, but the broth adds an extra layer of flavor.
- Fresh lime juice: Freshly squeezed lime juice gives this rice its signature fresh, citrusy flavor. I don’t recommend bottled lime juice for this recipe.
- Fresh cilantro: Remove any thick stems before chopping the cilantro for the best flavor. Stir it in after the rice has finished cooking.
- Salt: Depending on the sodium level of your broth, you may not need any additional salt. Taste and season as needed.
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How to Make Cilantro Lime Rice
- Heat the oil in a large skillet over medium heat. Add the rice and cook, stirring frequently, until lightly toasted, about 4 to 5 minutes.
- Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover with the lid, and simmer until the liquid has been absorbed.
- Remove the skillet from the heat and fluff the cooked rice with a spoon or fork.
- Stir in the fresh lime juice and chopped cilantro until well combined.
Serving Suggestions
Cilantro Lime Rice is a versatile side dish that pairs perfectly with your favorite Mexican-inspired meals like enchiladas, fajitas, tacos, and burritos. It also makes a delicious base for burrito bowls and is just as tasty served alongside seafood or Asian-inspired meals.
Try it with:
- Easy Chicken Enchiladas
- Skillet Chicken Fajitas
- Mexican Shredded Beef
- Instant Pot Beef Barbacoa
- Carnitas
- Tex-Mex Meatballs in Red Chile Sauce
- Easy Teriyaki Salmon and Vegetables
- Orange Sesame Ginger Glazed Salmon
If you’re craving Chipotle at home, use this rice in my Carnitas Burritos (Chipotle Copycat) or build my Copycat Chipotle Burrito Bowl. It’s the perfect foundation for favorites like Chipotle Chicken, Chipotle Corn Salsa, and Chipotle Guacamole.
Storage Tips
Allow the rice to cool, then transfer it to an airtight container and refrigerate within 2 hours. It will keep well in the fridge for 3 to 4 days making it a great choice for meal prep.
To reheat, add a splash of water or broth to help restore moisture and warm it gently in the microwave or on the stovetop until heated through.
For longer storage, freeze the cooled rice in a freezer-safe container or zip-top freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Cilantro Lime Rice
Ingredients
- 2 tablespoons vegetable oil, or your favorite neutral oil
- 1½ cup long-grain white rice, like jasmine or basmati
- ½ teaspoon salt, optional
- 3 cups low sodium chicken or vegetable broth, can use water, if desired
- 1 fresh lime, juiced
- ¾ cup roughly chopped cilantro, or to taste
Instructions
- Heat the vegetable oil in a 12-inch skillet over MEDIUM heat. Add the rice and season with the salt, if using. Cook, stirring frequently, until lightly toasted, about 4 or 5 minutes. Add the broth and bring the mixture to a boil. Reduce heat to LOW, cover, and simmer for 20 minutes or until all the liquid has been absorbed.
- Remove the pan from the heat and stir and fluff the rice with a spoon. Stir in the lime juice and cilantro and serve.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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Could I do the oil and rice in the pan and then transfer to my InstaPot for cooking?
Thanks!
I haven’t tested this recipe in the Instant Pot, so I can’t say for sure how the texture or liquid ratio would be affected. For best results, I’d recommend preparing it as written.
I plan to make this recipe for a graduation party for 150 people. Any suggestions on preparing it ahead of time, reheating and keeping warm? I plan to use a chafing dish to serve but can keep the rest warm using another method. Thanks for any insight you can offer!
For a group that size, I’d recommend making the rice ahead of time and reheating it. Cook it as directed, let it cool, and refrigerate it in large containers. When you’re ready to serve, reheat it in batches, adding a splash of water or broth and covering it well so it steams and stays fluffy. It reheats well as long as you add a little moisture and keep it covered. I’d also wait to stir in the lime juice and cilantro until after reheating so the flavor stays fresh and bright. A chafing dish will work well for serving, just keep it covered when possible so it doesn’t dry out. Good luck with the party!
Great base for our salsa chicken bowl! So delicious and easy to make. I sautéed the rice in avocado oil as an alternative to vegetable oil and it turned out great!
Can I make this rice ahead of time, and if so how best to rewarm?
Thanks, Kristine
Could I make rice in a rice cooker? I am from Southwest Louisiana and I never learned to cook rice on the stove! lol
Hi Danielle. I get it! But I promise, this method (cooking the rice in a little oil before adding the liquid) is pretty foolproof. I hope you’ll try it!
Okay! I’m going to try it! 🤞
Can I use brown rice? I realize it will cook longer.
Yes, you can use brown rice, but you’ll need to adjust the liquid and cooking time. Brown rice takes longer to cook and usually needs a bit more liquid. Follow the package directions for brown rice using the same seasonings, then stir in the cilantro and lime at the end. The flavor will be great.
Hi – just have to say, wrong kind of rice, sorry! Not jasmine or basmati, those don;t match. You would use a long grain, regular , basic rice for mexican inspired dishes. I am a very popular cooking instructor in the boston area, so I know where of I speak, ha ha, thanks
Hi Shailini. Jasmine and basmati rice are actually both long-grain varieties, they just have more character than a basic white rice. I love the light, fluffy texture and typically use them for most recipes calling for long grain rice, including this one. A standard long-grain white rice would work too!
this tastes just like chipotle!!!