Cilantro Lime Rice

Name: Cilantro Lime Rice
Prep time: 14 min
Cook time: 25 min
Total time: 39 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1½ cups (280 g) long-grain white rice, rinsed in a sieve under cold water until the water runs mostly clear, drained well; 1½ tablespoons (22 ml) neutral oil such as avocado or canola; ¼ cup (40 g) yellow onion, finely diced (¼-inch / 6 mm); 3 cloves (9 g) garlic cloves, minced; 2¼ cups (530 ml) low-sodium chicken or vegetable broth, at room temperature or warmed; ¾ teaspoon (4½ g) fine sea salt, plus more to taste; ¾ cup (30 g) fresh cilantro, leaves and tender stems, washed, thoroughly dried and finely chopped, lightly packed; 2 teaspoons (4 g) lime zest, finely grated from about 2 limes, green part only; 3 tablespoons (45 ml) fresh lime juice, from about 2 limes; 1 tablespoon (14 g) unsalted butter, cut into small pieces (optional)

From the MyKitchenBank Kitchen

Fluffy long-grain rice toasted in oil with garlic, simmered in broth, then tossed with a fresh blend of lime juice, zest and cilantro. A bright, restaurant-style side for tacos, burritos, grilled meats and beans.

Prep: 14 min
Cook: 25 min
Wait: 10 min
Total: 49 min
Makes: About 4½ cups (6 side servings)

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Ingredients

6 servings

1½ cups (280 g) long-grain white rice, rinsed in a sieve under cold water until the water runs mostly clear, drained well
1½ tablespoons (22 ml) neutral oil such as avocado or canola
¼ cup (40 g) yellow onion, finely diced (¼-inch / 6 mm)
3 cloves (9 g) garlic cloves, minced
2¼ cups (530 ml) low-sodium chicken or vegetable broth, at room temperature or warmed
¾ teaspoon (4.5 g) fine sea salt, plus more to taste
To finish
¾ cup (30 g) fresh cilantro, leaves and tender stems, washed, thoroughly dried and finely chopped, lightly packed
2 teaspoons (4 g) lime zest, finely grated from about 2 limes, green part only
3 tablespoons (45 ml) fresh lime juice, from about 2 limes
1 tablespoon (14 g) unsalted butter, cut into small pieces (optional)

Equipment (6)

3-quart (2.8 L) saucepan with tight-fitting lid
Fine-mesh sieve
Microplane or fine grater
Fork for fluffing
Measuring cups and spoons
Rimmed baking sheet or shallow containers (only if cooling leftovers)

Steps

Before you start

Plan on about 50 minutes start to finish: roughly 14 minutes of prep, 25 minutes on the stove and a 10-minute rest. The rice drains while you prep the aromatics, so that time overlaps.
Rinse the rice well: cloudy starch is what makes rice gummy.
Use a saucepan with a tight-fitting lid, 3-quart (2.8 L) size, so the rice steams evenly.
Zest the limes before juicing them; it is much harder afterward.
Dry the cilantro thoroughly after washing so it chops cleanly and doesn't turn slimy.

1
Rinse and drain rice
- Put the rice in a fine-mesh sieve and rinse under cold running water for about 1 minute, swishing with your hand, until the water runs mostly clear.
- Shake off excess water, then set the sieve over a bowl to drain while you do the next step.
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Ready when: Water runs mostly clear and the rice looks damp, not wet
Tip: Skipping the rinse is the most common cause of sticky rice.
2
Prep the aromatics
- While the rice drains (it needs about 5 minutes), dice the onion, mince the garlic, zest and juice the limes, and finely chop the cilantro.
- Keep the cilantro, zest and juice together in a small bowl for the end.
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Ready when: Rice has drained for at least 5 minutes and looks damp, not dripping
Tip: Cilantro stems are full of flavor; only trim the thick bottom ends.
3
Soften the onion
- Heat the oil in the 3-quart saucepan over medium heat for 1 minute until it shimmers.
- Add the onion and cook, stirring, for 2 to 3 minutes until soft and translucent but not browned.
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Ready when: Onion is translucent and smells sweet
4
Toast rice and garlic
- Add the drained rice and stir constantly for 2 minutes until the grains look chalky white at the edges and smell nutty.
- Add the garlic and stir for 30 seconds until fragrant.
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Ready when: Grains are opaque with a nutty aroma; garlic is fragrant but not brown
Tip: Burnt garlic turns bitter, so add it last and keep stirring.
5
Add broth and boil
- Pour in the broth and add the salt.
- Stir once to loosen any grains from the bottom, then raise the heat to high and bring to a full boil, about 3 minutes.
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Ready when: Liquid is bubbling across the whole surface
Tip: Do not stir again after this point; stirring releases starch and makes rice gluey.
6
Cover and simmer
- Reduce the heat to low, cover with the tight-fitting lid, and cook for 15 minutes without lifting the lid.
- At 15 minutes the liquid should be absorbed; you will see small steam holes in the surface.
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Ready when: Small steam holes on the surface and liquid fully absorbed
Tip: If your lid is loose, place a clean kitchen towel under it to trap steam.
7
Rest off the heat
- Remove the pan from the heat, keep it covered, and let it stand for 10 minutes so the grains finish steaming and firm up.
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Ready when: Rice is tender with no hard center when a grain is bitten
Tip: Resist peeking; the rest is what makes the grains separate.
8
Fluff and season
- Uncover and scatter the butter, if using, over the rice.
- Add the cilantro, lime zest and lime juice.
- Fluff gently with a fork, lifting from the bottom, until the butter melts and the green is evenly distributed.
- Taste and add a pinch more salt if needed.
- Serve warm.
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Ready when: Grains are separate and fluffy, flecked with green, and taste bright and lightly salty
Tip: Add the cilantro and lime at the end; heat dulls their color and flavor.
9
Cool leftovers quickly
- For any rice you won't eat within 2 hours of cooking, do not leave it in the pot.
- Right after the rest step (before adding cilantro and lime if making ahead), spread the rice in a layer 1 to 2 inches (2.5 to 5 cm) deep on a rimmed baking sheet or in shallow containers.
- Refrigerate within 1 hour of finishing cooking, uncovered or loosely covered until cool, then cover.
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Ready when: Rice is in a shallow layer and in a refrigerator at 40°F (4°C) or below within 1 hour
Tip: Cooked rice can carry heat-resistant spores that make toxin at room temperature; reheating does not destroy the toxin, so cool fast.

Good to know

Tips

Measure the rice and broth precisely; the ratio of 1 part rice to 1½ parts broth (1½ cups rice to 2¼ cups broth) gives separate, tender grains.
Never lift the lid during simmering or resting; escaping steam leaves the top grains hard.
Zest adds lime aroma without extra liquid, so the rice stays fluffy rather than soggy.
For a spicier version, stir in 1 minced seeded jalapeño with the onion.

Make ahead

"Cook the rice through the rest step up to 1 to 2 days ahead. Spread it in a 1- to 2-inch (2.5 to 5 cm) layer on a tray or in shallow containers right after resting, refrigerate within 1 hour, then cover. Keep the fridge at 40°F (4°C) or below. Reheat with a splash of water until steaming hot throughout, then fold in the cilantro, zest, lime juice and butter just before serving."

Storage & reheating

"Do not leave cooked rice at room temperature more than 2 hours, and do not keep it warm in the pot. Spread in a shallow layer (1 to 2 inches / 2.5 to 5 cm) and refrigerate within 1 hour in airtight containers at 40°F (4°C) or below; eat within 2 days for best quality, 3 days at most. Freeze in shallow, airtight containers up to 2 months, preferably before adding extra lime. Reheat covered in the microwave with 1 tablespoon water per cup of rice for 1 to 2 minutes, stirring halfway, until steaming hot throughout (165°F / 74°C). Reheat only once."

Substitutions

long-grain white rice → basmati or jasmine rice. Rinse the same way; reduce broth to 2 cups (475 ml) for basmati and jasmine.
low-sodium chicken or vegetable broth → water plus an extra ¼ teaspoon salt. Flavor will be lighter; the garlic and lime still carry it.
unsalted butter → extra-virgin olive oil. Use 1 teaspoon drizzled at the end for a vegan finish.
fresh cilantro → flat-leaf parsley with a pinch of ground coriander. Good option for those who find cilantro soapy.