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Love Chipotle’s famous cilantro lime rice? Make it in your own kitchen with this easy recipe—it’s just as tasty, if not better!
Inspired by the popular rice served at Chipotle, this cilantro lime rice is not just for burritos and burrito bowls; it’s an excellent side dish that pairs well with chicken, fish, pork, or beef. And it complements any number of cuisines, from Mexican to Asian to Indian.
The recipe features basmati rice, known for its long, slender grains and fluffy texture, prepared using the pilaf technique. This involves “toasting” the rice in oil along with sautéed onions and garlic before adding the liquid. It’s a quick extra step that infuses the rice with a rich, nutty flavor. This cilantro lime rice goes well with tequila lime chicken, grilled jerk chicken, blackened tilapia,beef enchiladas, or butter chicken, to name just a few.
Table of Contents
- What You’ll Need To Make Cilantro Lime Rice
- Step-by-Step Instructions
- Frequently Asked Questions
- You May Also Like
- Printable Recipe
- Reviews
“I have searched long and hard for a Chipotle rice recipe and this by far is the absolute best. My kids are so excited!”
What You’ll Need To Make Cilantro Lime Rice
- Vegetable oil: Used to sauté the onion and garlic; its mild flavor doesn’t overpower the other ingredients.
- Onion and garlic: These aromatics add flavor to the rice.
- Basmati rice: Known for its fluffy texture and fragrant aroma, this rice pairs well with the light flavors of lime and cilantro. Use extra long grain basmati for best results.
- Lime: Adds a bright, acidic component to the rice, giving it a fresh, zesty flavor.
- Butter: Adds richness and helps to separate the grains of rice for a fluffier texture.
- Cilantro: Imparts a fresh, herbal note that complements the lime, giving the dish its signature flavor profile.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; lower the heat if necessary.
Add the garlic and rice.
Sauté for 2 to 3 minutes, until toasty and fragrant.
Add 2½ cups water, along with the salt and pepper and bring to a boil.
Reduce the heat to low, cover, and simmer for 10 to 15 minutes, until the rice is tender and the water is absorbed. Taste the rice; if it is still a bit firm, add a few more tablespoons of water and cook a few minutes more.
Off the heat, add the lime juice, butter, and cilantro.
Mix and fluff the rice with a fork.
Taste and adjust the seasoning, if necessary, and serve.
Frequently Asked Questions
Can cilantro lime rice be made ahead of time?
Yes, you can make cilantro lime rice ahead of time. Simply prepare the rice as instructed and let it cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days. When you’re ready to serve, reheat the rice in the microwave. If necessary, you can add a splash of water to help loosen it up and bring back its freshness.
Can cilantro lime rice be frozen?
Yes, cilantro lime rice can be frozen for up to 3 months. Let the rice cool and then transfer to a freezer-safe bag or container. To reheat, thaw in the refrigerator overnight and then reheat in the microwave, adding a little water to loosen it up if necessary.
Can I replace the cilantro with another herb?
Yes, you can replace cilantro with another herb if you’re not a fan of its flavor. Flat-leaf Italian parsley is a great alternative. If you’re looking for a different flavor profile, try using basil for an Italian twist. Just keep in mind that the herb you choose will change the flavor of the rice, so pick one that complements the other dishes you plan to serve.
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- Recipe
- Comments (41)
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Cilantro Lime Rice
Metric Cup Measures
By Jenn Segal
Love Chipotle’s famous cilantro lime rice? Make it in your own kitchen with this easy recipe—it’s just as tasty, if not better!
Servings: 4
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Ingredients
- 2 tablespoons vegetable oil
- ⅓ cup minced yellow onion, from 1 small onion
- 1 clove garlic, minced
- 1½ cups basmati rice
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon lime juice, from 1 lime
- 1 tablespoon unsalted butter
- ¼ cup finely chopped fresh cilantro
Instructions
- In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; lower the heat if necessary.
- Add the garlic and rice and sauté for 2 to 3 minutes, until toasty and fragrant.
- Add 2½ cups water, along with the salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, until the rice is tender and the water is absorbed. Taste the rice; if it is still a bit firm, add a few more tablespoons of water and cook a few minutes more.
- Off the heat, add the lime juice, butter, and cilantro; then mix and fluff the rice with a fork. Taste and adjust the seasoning if necessary.
- Make-Ahead/Freezing Instructions: The rice can be made up to 4 days ahead of time or frozen for up to 3 months. Simply prepare the rice as instructed and let it cool to room temperature before storing it in an airtight container. When you're ready to serve, thaw overnight if necessary and reheat in the microwave. If necessary, you can add a splash of water to help loosen it up and bring back its freshness.
Nutrition Information
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- Per serving (4 servings)
- Calories: 349
- Fat: 10 g
- Saturated fat: 2 g
- Carbohydrates: 57 g
- Sugar: 1 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 230 mg
- Cholesterol: 8 mg
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
- Freezer-Friendly
- Gluten-Free Adaptable
- Vegetarian
- Asian
- Indian
- Mexican
- Tex-Mex
Comments
I made this recipe yesterday (sorry forgot to take a picture) it was incredibly delicious and so easy to make. I think that mixing it with a “fork” was key. Everyone loved it and cleaned out the pot!!! Thanks Jenn!
Brenda
- — Brenda on July 7, 2024
- Reply
Jenn, do you think that other grains would work instead of rice… thinking of maybe freekeh or quinoa? btw – I’ve made many of your recipes and they always turn out great!
- — Jane on June 8, 2024
- Reply
Sure, either should work, but follow the cooking times on the package for the grain you use as it may differ from the rice. Enjoy!
- — Jenn on June 10, 2024
- Reply
Can this be made with brown rice? If so, any needed adjustments? Thanks!
- — Melissa B. on April 25, 2024
- Reply
Hi Melissa, yes, it can be made with brown rice, but the cook time may be different, so you’ll need to keep a close eye on it. I’d love to hear how it turns out!
- — Jenn on April 25, 2024
- Reply
Hi Jenn,
I want to make this as a side to fajitas. Do you think I could add a little jalapeño with the onion to add a little heat?
Your recipes are great, always a go to for me!
Thanks,
Beth- — Beth Jackson on August 10, 2023
- Reply
Sure (and glad you like the recipes)!
- — Jenn on August 11, 2023
- Reply
This recipe was truly amazing and so simple for a weeknight dinner side. Both of my daughters mentioned how much she loved it! I like providing recipes to my girls where they can take the information back to their apartments and make it for themselves because it’s so easy and so tasty.
Cilantro Lime Rice will be made again and again in my home as well as my girls’ homes.
- — Catherine on August 8, 2023
- Reply
We make this rice from Jenn’s book on a regular basis. Always a treat, wonderful flavors. The kids ask for it and are always first at the table, when dinner includes this rice. Love it! Thank you, Jenn.
- — Nataliya on August 6, 2023
- Reply
I am going to be making this rice for 20-25 people. Do you have any suggestions? Do I just multiply everything? Does timing change? Thank you for this recipe!
- — RW on June 25, 2023
- Reply
Yes, I would just multiply everything. I’ve never tweaked a rice recipe that much so I can’t say for sure if the timing would be any different. I’d just keep a close eye on it. Hope everyone enjoys!
- — Jenn on June 26, 2023
- Reply
I just made this rice. It was a hit. Everyone loved the subtle flavors and the wonderful basmati aroma. It will be a “go to “ recipe from now on. We are currently going through your cookbooks to try a complete meal. Thanks Jenn.
Karen- — Karen Farmer on June 24, 2023
- Reply
Silly question,
If I make jasmine rice in the rice cooker and it’s still warm, can I still add in the cilantro, onions and butter? Or will it taste different?- — Florence on August 14, 2022
- Reply
Hi Florence, not a silly question! Yes, that will work. Enjoy!
- — Jenn on August 15, 2022
- Reply
I made this recipe last night for my picky husband and it’s not as good as Chipotle, it’s WAYYY better. I have used other recipes in the past for cilantro rice but none were exactly what I was looking for. No longer looking. This recipe is fabulous and a keeper.
- — Terie on August 9, 2022
- Reply
This recipe is sooooo delicious! The only different thing I did was add lime zest. My family loves this recipe. Definitely a keeper!!!
- — Vickie T on August 7, 2022
- Reply
Hi Jenn,
Can this be frozen? Thank you!- — Theresa on August 7, 2022
- Reply
Yes definitely 🙂
- — Jenn on August 7, 2022
- Reply
Hi! Do you think I could make this ahead of time? Maybe hold it in a covered casserole dish in a low oven until serving or make it the day before and reheat in a casserole dish? What would you recommend? Thanks!
- — Erin on August 4, 2022
- Reply
Hi Erin, You can definitely make it up to a few days ahead of time. I would reheat in the microwave, but a casserole dish in the oven would work too.
- — Jenn on August 4, 2022
- Reply
Awesome! Thank you for the tip! Would you wait to add the cilantro until just before serving? Will it wilt if added sooner or do you think it will stay fresh?
- — Erin on August 4, 2022
- Reply
Hi Erin, Ideally you would add it just before serving. 🙂
- — Jenn on August 7, 2022
- Reply
I love this rice and can’t stop making it. It is so easy and turns out perfectly every time, just like all of Jen’s recipes! I’ve also made it using jasmine rice and had the same great results. Thank you!
- — Chelsea on August 2, 2022
- Reply
So good! The rice comes out fluffy and flavorful. I paired it with the Moroccan Chicken recipe, also on this site. WHAT a fantastic dinner — thanks Jenn! Your recipes are amongst the most delicious and most reliable on the internet (and your cookbooks are delightful as well).
- — Linda O. on July 31, 2022
- Reply
💗
- — Jenn on August 1, 2022
- Reply
I’ve never eaten at Chipotle, so I have no way of comparing the two rices, but this was a great way to make rice for a Mexican dinner. We both loved it! Thanks to helpful commenters, I doubled the lime and cilantro and was glad I did. I usually rinse my rice before cooking to lose excess starch for a fluffier version and will do that here before I make it next time. And there definitely will be a next time. Thanks as always, Jenn! I’ve had so much success using your recipes here that I’m going to buy your books.
- — John M. on July 29, 2022
- Reply
Thanks for this recipe. It’s great. FYI – I have made cilantro lime rice for years. Using the same amount of any kind of rice, I add the juice of 2 limes (2 T) to the water or chicken broth. Next time I’ll use your recipe again and add 2 limes worth of juice at the end to see if there’s any real difference in strength of lime flavor.
- — Gigi on July 21, 2022
- Reply
I have searched long and hard for a Chipotle rice recipe and this by far is the absolute best. My kids are so excited! Thank you !
- — Genny z on July 18, 2022
- Reply
Mine didn’t turn out as pretty as yours, but delicious! I will definitely make this again.
- — Amy D on July 18, 2022
- Reply
This looks really easy and delicious. I have one question though, is basmati rice the only type of rice I can use for this recipe? Thank you, I love your recipes and cookbooks.
- — Stella on July 17, 2022
- Reply
Hi Stella, You can use long grain white rice, but the end result won’t be quite as fluffy or aromatic.
- — Jenn on July 17, 2022
- Reply
We loved this recipe! I doubled the garlic and cilantro and added a can of drained black beans. We served it with the jerk chicken recipe. It is fabulous! Would also go great with any Mexican food or grilled shrimp.
- — Kathryn on July 16, 2022
- Reply
My whole family loved this and said it was very reminiscent of Chipotle’s version. I made it last night to pair with your Thai shrimp curry (which was also excellent). All of your recipes are so consistently good — whenever I make something of yours, I know my family will be happy!!
- — Arthur on July 16, 2022
- Reply
Hi Jenn,
Firstly, thanks for all the great recipes, quite often use them to the delight of my family. Would this recipe work with black rice? Trying to be a bit more healthy, emphasis on trying lol.
Thanks- — Tony on July 16, 2022
- Reply
Hi Tony, So glad you enjoy the recipes. 🙂 I don’t recommend black rice here – sorry!
- — Jenn on July 17, 2022
- Reply
Easy to follow recipe, 15 minutes for the rice was perfect timing. Perhaps next time I will double up on the cilantro and lime to add more flavor. I’m also considering adding sliced almonds… what to you think of that?
- — Elizabeth on July 15, 2022
- Reply
Hi Elizabeth, It’s perfectly fine to double the cilantro and lime and to add almonds. 🙂
- — Jenn on July 16, 2022
- Reply
Planning to make this cilantro rice and blackened tilapia for dinner tonight and I know it’ll turn out great! I really appreciate how clear your instructions are – even an experienced cook ( like me!) can use some reminders about not over- browning onions and getting the perfect “ bite” on rice. Thanks again!
- — Meredith Bartek on July 15, 2022
- Reply
We made this for dinner tonight! Very , very good!!! All of us loved it!!! Daughter-in-law who is on a keto diet made hers with cauliflower rice!!! That turned out very good too!!!
- — Linda on July 15, 2022
- Reply
Why do you mostly use vegetable oil instead of olive oil in your cooking even your dressings? Just curious, as I prefer olive for health reasons.
- — Kandice West on July 14, 2022
- Reply
Hi Candice, Olive oil has a stronger taste whereas vegetable oil is very mild in flavor. I like to use vegetable oil in cases where I don’t want the flavor of the oil to shine through; dressings are a great example. Hope that clarifies!
- — Jenn on July 15, 2022
- Reply
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