This cilantro lime rice has been my weeknight and meal-prep savior for years. I first chased the perfect copycat version after craving the bright, citrusy rice from a favorite burrito shop on a rainy evening. I experimented with different long-grain rices, water ratios, and resting times until the texture and flavor matched that familiar bowl: light, fluffy grains with a lively lime finish and an herbaceous hit of cilantro. The result became a staple — easy enough for busy nights, elegant enough for company.

What makes this dish special is its balance: the acidity of lime cuts through the rice’s starchiness, while a small amount of olive oil gives mouthfeel and helps the cilantro coat each grain. Unlike heavy flavored sides, this rice complements spicy mains and creamy salsas without stealing the spotlight. I’ll often make a double batch on Sunday, portion it into containers, and build burrito bowls all week — it holds up beautifully and revives with a quick reheat and squeeze of extra lime.

Ingredients

• Extra long-grain rice (or jasmine/ basmati): Use 1 cup. Choose a high-quality brand like Lundberg or Mahatma for consistent texture; rinse if you prefer less surface starch for fluffier results.
• Water: 2 cups. Measured at room temperature — accurate water-to-rice ratio ensures even cooking and tender grains.
• Kosher salt: 1 teaspoon. Sea salt or table salt works, but adjust if using fine table salt (reduce slightly).
• Fresh lime juice: Juice of 1/2 lime. Fresh juice brightens the rice; bottled juice lacks the vibrant acidity and aroma.
• Fresh cilantro: 3 tablespoons, finely chopped. Remove large stems and chop leaves finely so the flavor disperses evenly.
• Olive oil: 3 teaspoons, divided. A little oil at the start helps the rice separate and a finishing drizzle adds silkiness and flavor.

Instructions

Cook the rice:In a small heavy-bottomed pot with a tight-fitting lid, add 1 cup rice, 2 cups water, 1 teaspoon kosher salt, and 1 teaspoon olive oil. Bring to a rolling boil over high heat, then reduce to a low simmer so the water just barely skims the top of the grains. Do not stir; this prevents gummy rice and encourages even steam cooking. Cook covered on low for 15 minutes.Rest off heat:Immediately shut off the heat, keep the lid on, and let the rice rest undisturbed for 5 minutes. This resting period allows residual steam to finish cooking the center of each grain and firms the texture for easy fluffing.Fluff gently:After resting, remove the lid and use a fork to gently fluff the rice, separating the grains without mashing. Visual cues: grains should look glossy and separated, not sticky or clumped.Prepare cilantro-lime dressing:In a medium bowl combine 3 tablespoons chopped cilantro, juice of 1/2 lime, and remaining 2 teaspoons olive oil. Whisk or toss until the oil emulsifies slightly with the lime. Taste and adjust salt or lime if needed.Toss and serve:Transfer warm fluffed rice to the bowl with cilantro-lime dressing. Toss gently until every grain is coated and the rice takes on a fresh green aroma. Serve warm as a side or base for bowls.

Storage Tips

Allow the rice to cool to near room temperature before storing to prevent condensation. Transfer to airtight containers and refrigerate for up to 4 days. For freezing, portion into freezer-safe bags or containers and freeze up to 3 months; press out excess air to prevent freezer burn. To reheat refrigerated portions, sprinkle a tablespoon of water per cup of rice, cover, and microwave for 60–90 seconds or re-steam on the stove with a splash of water until hot. Quality indicators: bright lime aroma and separate grains mean the rice has kept well; if it develops an off smell or slimy texture, discard.

Ingredient Substitutions

If you prefer brown rice for nuttier flavor and more fiber, use long-grain brown rice and follow the package water ratio and increased cook time; finish exactly the same with lime and cilantro. For lower fat, omit the olive oil — the rice will be slightly less silky but still flavorful. No cilantro? Substitute finely chopped flat-leaf parsley with a squeeze more lime for brightness; the herbal note changes but remains fresh. To make a citrus twist, substitute half the lime juice with orange juice for a sweeter, more aromatic profile.

Serving Suggestions

This rice is the ideal base for burrito bowls, grilled shrimp, carne asada, or roasted vegetables. Garnish with additional chopped cilantro, lime wedges, and a light drizzle of crema or Greek yogurt for creaminess. Pair with black beans, pico de gallo, and a smoky salsa for a full Mexican-inspired plate. For a dinner party, present in a warmed serving bowl with lime halves for guests to finish to taste.

Cultural Background

Rice seasoned with lime and herbs is common across Mexican and coastal Latin American cuisines where citrus and fresh herbs are widely used to brighten dishes. The copycat version popularized by fast-casual bowls highlights a simple technique to elevate plain rice into something aromatic and lively — a hallmark of many regional plates that balance starches with acidic and herbal notes.

Meal Prep Tips

Cook a double batch and portion into 1 to 1 1/2 cup servings in airtight containers for easy weekday bowls. Keep dressings and salsas separate until serving to avoid sogginess. For best reheating results, thaw frozen portions in the fridge overnight, then reheat covered with a splash of water to restore steam. This rice pairs especially well with pre-roasted vegetables and protein portions for grab-and-go lunches.

Whether you’re building a quick weeknight bowl or prepping lunches for the week, this cilantro lime rice is forgiving, fast, and reliably fresh. Give it a squeeze more lime if you like an extra pop — and enjoy making it your own.