Cilantro Lime Rice
This Cilantro Lime Rice is light, citrusy and refreshing! Ready in just 20 minutes, this is the kind of side that adds instant flavor and fun to a cup of simple white rice!Stovetop, instant pot, and rice cooker instructions included.
Ingredients
- 1 cup (190 g) long-grain white rice (rinsed, check notes for brown rice instructions)
- 1 and 1/2 cups (375 ml) water
- 1 teaspoon salt
- 1 tbsp (15 m) vegetable oil (or avocado oil, sunflower oil, canola oil)
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1/4 cup (4 g) finely-minced cilantro
Instructions
- Cook the rice. In a medium pot add the rice, water, and salt over medium-high heat and allow the water to bubble up, once bubbly, reduce the heat to medium-low and cover. Cook for 10-15 minutes without opening the lid or stirring: the water will evaporate completely, that’s when your rice is ready! Immediately add the oil and mix. Turn off the heat and cover with the lid, let sit for 5 minutes. For rice cooker or instant pot instructions, check the "Notes" below.
- Add the lime juice and cilantro, mix and serve! Because of the fresh ingredients, flavor is best on day 1 but you can still store any leftovers in the covered or in air-tight container in the refrigerator for 1-2 days, enjoy cold, at room temperature or reheated in the microwave or on the stovetop (add a squeeze of lime for more freshness, if desired).
Notes
Rice cooker: Add the rice to the rice cooker with 1 and 3/4 cups (435 ml) water and cook on “white rice”, once cooked add the vegetable oil and follow step 2.
Instant pot: Add the rice to the instant pot with 1 and 1/4 cups (310 ml), seal the lid then cook on “high pressure/manual” for 3 minutes, let it naturally release for 10 minutes then remove from the instant pot, add oil and follow step 2.
Garlic Cilantro Lime Rice: Add 1 clove garlic (smashed) to the water, discard once the water evaporates or, before adding rice and water to the pot, add 1 tablespoon of oil and saute the garlic for 30 seconds then add the rice and water.
Brown rice: Add the rice with 2 cups of water (500 ml) and salt to a pot over medium-high heat, once boiling, reduce the heat to low, cover, and cook for 45 minutes. Turn off the heat, add the oil, let sit 5 minutes then follow step 2. For the rice cooker, keep the water and rice ratios and cook on “brown rice”. For the instant pot, cook with 1 and 1/4 cups (310 ml) water on “high pressure” for 20 minutes, let it naturally release then add oil and follow step 2.
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 205kcalCarbohydrates: 38gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 2mgSodium: 94mgPotassium: 85mgFiber: 1gSugar: 0.2gVitamin A: 73IUVitamin C: 3mgCalcium: 19mgIron: 0.4mg
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