Cilantro Lime Rice Recipe

Rinse and toast rice

Measure 1.5 cups long-grain white rice into a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 30–45 seconds). Shake off excess water. In a medium saucepan over medium heat, melt 1 tbsp unsalted butter. Add the rinsed rice and cook, stirring, for 2–3 minutes until the grains look slightly translucent and have a faint nutty aroma (this helps keep rice fluffy).

Simmer

Add 3 cups low-sodium chicken or vegetable broth and 1 tsp kosher salt to the saucepan. Increase heat to high and bring to a gentle boil. Once boiling, reduce heat to low, cover tightly with a lid, and simmer undisturbed for 15 minutes (do not lift the lid).

Steam

After 15 minutes, turn off the heat and keep the lid on. Let the rice steam for an additional 10 minutes to finish cooking and absorb residual steam. Do not lift the lid during this time.

Fluff

Remove the lid and use a fork to gently fluff the rice to separate the grains. Transfer the rice to a large shallow bowl or keep in the saucepan off heat if mixing in the same pot.

Prepare cilantro-lime dressing

While the rice cooks or during the final steam, place 0.75 cups packed fresh cilantro leaves (stems removed) in a small food processor or blender. Add 3 tbsp fresh lime juice, 1 tsp lime zest, 1 tbsp extra-virgin olive oil, 0.25 tsp ground cumin (optional), 0.25 tsp freshly ground black pepper, and 0.25 tsp granulated sugar (optional). Pulse until finely chopped and combined but still bright green. If you prefer a smoother sauce, blend for an additional 5–10 seconds. Taste and adjust: add a pinch of salt or more lime juice if desired.

Combine with rice

Pour the cilantro-lime dressing over the warm, fluffed rice. Gently fold with a wide spatula or fork until the rice is evenly coated and the cilantro is distributed. Avoid overmixing to keep the rice fluffy.

Adjust and serve

Taste and adjust seasoning with up to 0.25 tsp additional salt, more lime juice, or a drizzle of olive oil if needed. Serve warm as a side for grilled meats, tacos, bowls, or as a base for burrito bowls.