Cilantro-lime Rice Recipe

Rinse the rice

Place the 1.5 cups long-grain white rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 30–45 seconds). Drain well. This removes excess surface starch and prevents clumping.

Toast (optional) and heat liquid

In a medium saucepan over medium heat, add 1 tsp olive oil and 1 tbsp unsalted butter. When the butter is melted and foaming, add the drained rice and stir constantly for 1–2 minutes until the rice is lightly translucent at the edges and slightly fragrant. This step is optional but improves texture and flavor.

Simmer the rice

Add 3 cups low-sodium chicken broth (or water) and 3 tsp kosher salt to the saucepan and bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes. Do not lift the lid during this time.

Steam off heat

After 15 minutes, turn off the heat and keep the pot covered. Let the rice steam for 10 additional minutes to finish cooking and absorb moisture fully.

Fluff

Remove the lid and fluff the rice gently with a fork to separate the grains. Transfer rice to a large bowl (or leave in pot if mixing in the same vessel).

Prepare the cilantro-lime mixture

While the rice is steaming, combine 1 cup packed fresh cilantro (stems trimmed; tender stems ok), 2 tbsp fresh lime juice, 1 tsp lime zest, 1 minced garlic clove, 1/4 tsp ground cumin, 1/2 tsp black pepper, and 1 tsp neutral oil in a small bowl. Chop the cilantro finely (or pulse briefly in a food processor) and mix everything together until well combined. The oil helps carry flavor and prevents the cilantro from wilting too much when mixed with hot rice.

Taste and adjust

Taste the mixture and add additional salt or lime juice if needed. If you prefer a smoother, more evenly distributed herb paste, pulse the cilantro, garlic, lime juice, and oil 3–4 times in a small food processor or blender until finely chopped but not pureed.

Combine with rice

Fold the cilantro-lime mixture into the warm rice gently but thoroughly with a spatula or fork until evenly distributed. If desired, stir in 2 tbsp thinly sliced scallions for extra bite and garnish. Adjust seasoning with additional salt or lime juice to taste.

Serve

Serve the cilantro-lime rice warm as a side for grilled proteins, tacos, bowls, or vegetables. Leftover rice keeps well refrigerated in an airtight container for up to 4 days; reheat with a sprinkle of water and a quick microwave or stove-top steam to restore moisture.