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READY IN 30 mins

Cilantro-Lime Rice

Read Reviews (117)

"Very similar to the rice of a famous burrito place, this rice pairs well with Mexican food and can be used as a filler in burritos." — Mrs Brown

Ingredients Edit and Save

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Types of Salt

Original recipe makes 6 servings Change Servings

1 cup long grain white rice
2 cups water
1 teaspoon chicken bouillon granules

2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
salt to taste

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Directions

Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

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PREP 5 mins
COOK 25 mins
READY IN 30 mins

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I used a bit less lime juice than the recipe calls for after reading the reviews. Also I the cilantro (plus a bit extra chopped finely) just before the rice finished cooking to allow the extra heat to increase the cilantro flavor. Turned out quite well and went great with the mexican dish I was making. Will make again for sure.

—Zesty81

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Most Helpful Critical Review

Jun 02, 2008

Compared to "that burrito place" (which I frequent at LEAST once a week), this comes close, but not enough for me to use as a substitute for my "burrito place's" rice fix. I wanted to leave the chicken bouillon out, but I always make my recipes as-is (or as close as I can) on the first run through. To anyone who is skeptical: leave it out, or cut the amount in half. I've tried another recipe with much better results, Google "Chipotle Copycat Lime Rice."

—MBKRH

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166 Ratings

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May 05, 2008

This isn't really that good. We doubled the recipe and were anxious to make it due to the fact that we enjoy that certain "burrito place" that they claim it tastes like. However, such was not the case. I don't know if it is because we used a rice cooker but it just didn't turn out that well. The taste was a lot more like chicken when I was expecting more lime and cilantro. I would probably cut the chicken bullion is half and add more lime juice and cilantro. Still, we put it in burrito shells with seasoned chicken...not too bad, not too good. Sorry no picture...just looked like rice

—EdPeters1

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May 09, 2008

an additional note: this recipe had the water measurements for high altitude (denver, co) and should be adjusted for other cities

—Mrs Brown

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May 03, 2010

The chicken bouillon granules kills the lime and cilantro taste. Use plain water instead and you will get the taste that you are looking for.

—fourtywater

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May 06, 2008

Turned out pretty good! We used basmati rice- it is what the burrito places use and can be found at most grocery stores. Just be sure to follow the cook time that the rice package recommends as we overcooked ours! Will be try this in some different burritos!

—Mandy W.

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Aug 09, 2010

This was light and fresh tasting and we both loved the lime/cilantro blend of flavors. Hubs and I enjoy cilantro in mild amounts so I reduced it by about half but prepared the rest of the recipe just as directed. The chicken bouillon rounded out the flavors and just for a little richness I added a dab of butter. This is a delicately flavored rice, perfectly suited for more highly seasoned main dishes. I used this as the side dish for "Blackened Tuna Steaks with Mango Salsa," also from this site. It was a delicious combination.

—naples34102

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Jul 03, 2008

When I was done revving up this recipe it was good, but the base recipe was just average. I’m taking it to a work potluck and we have several vegetarians there (so I nixed the chicken bouillon) as some of the reviews suggested. I think it would have been better with the bouillon. Anyhow... I used brown rice.....added a can of black beans (drained and rinsed), garlic powder, onion powder, red pepper flakes, and some cumin. Kosher salt, and fresh ground pepper. It’s much better, but...when I tasted the original recipe there was NO WAY I would have taken this to a potluck “as is” because it was just to bland. I have a reputation to uphold...lolol I think it would be best layered into a big ol’ bathtub burrito as filler (as opposed to an actual side dish). Or maybe with some delish marinated flank steak served over it.

—Dung Beetle

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Nutrition

Calories
115 kcal
6%

Carbohydrates
25.2 g
8%

Cholesterol
< 1 mg
< 1%

Fat
0.3 g
< 1%

Fiber
0.4 g
2%

Protein
2.3 g
5%

Sodium
131 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cilantro-Lime Rice

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 115
Calories from Fat: 2

% Daily Value *
Total Fat 0.3g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol < 1mg < 1 %
Sodium 131mg 5 %
Potassium 48mg 1 %
Total Carbohydrates 25.2g 8 %
Dietary Fiber 0.4g 2 %
Protein 2.3g 5 %
Sugars 0.2g
Vitamin A 1 %
Vitamin C 3 %
Calcium 2 %
Iron 14 %
Thiamin 18 %
Niacin 13 %
Vitamin B6 3 %
Magnesium 3 %
Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.