If you love the Cilantro Lime Rice at Chipotle, this is the one you should make at home. A couple of simple techniques make it even nuttier and more flavorful than the version you’ve probably had in a burrito bowl.
This post may contain affiliate links. Please read our disclosure policy.
The first technique is toasting the brown rice in olive oil with some fresh garlic before it simmers to build a nutty, savory base. The second is finishing the rice with a generous handful of cilantro and the fresh juice and zest of a lime. A lot of recipes only add the juice, but adding the zest too gives the rice a brighter finish.
I make this Cilantro Lime Brown Rice often, for everything from weeknight burrito bowls to dinner parties with friends, and it’s never a ho-hum side that’s left on the plate. It’s also great for groups of people with varied diets as it’s naturally vegan and gluten-free.
Table of Contents
Recipe at a Glance
- Prep Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Skill Level: Easy
Ingredients for Cilantro Lime Brown Rice
- Olive Oil: I like to use a good quality extra-virgin olive oil because the flavor comes through in the toasted rice.
- Brown Rice: Use a long grain brown rice like brown basmati, which has a nutty flavor and stays separate as it cooks.
- Garlic: Use fresh garlic, not jarred or powdered. At the grocery store, look for a firm bulb with tight skin and no signs of sprouting.
- Water: Filtered water if possible.
- Salt: I typically use fine sea salt, but kosher salt works too.
- Lime: I recommend buying an organic lime since you’ll be using both the zest and the juice. Note that it’s much easier to zest the lime before you juice it.
- Fresh Cilantro: Look for a bright green bunch of cilantro with no wilting or browning at the tips of the leaves. I use the tender stems too, which have just as much flavor as the leaves.
How to Make Cilantro Lime Mexican Rice
Heat the olive oil in a saucepan over medium heat. Add the rinsed brown rice and stir it through the oil until it smells nutty and looks a shade darker than when it went in. Stir in the garlic and let it cook for about 30 seconds, until you can smell it.
Add the water and salt, bring everything to a boil, then drop the heat to low and cover the pan. Simmer for 45 minutes, until the rice is tender and the water has been absorbed. Take the pan off the heat with the lid still on and leave it alone for 10 minutes. Fluff the rice with a fork, then stir in the lime zest, lime juice, and cilantro. Season to taste with salt and serve hot.
Tips for the Best Cilantro Lime Brown Rice
- Rinse the rice. Long grain brown rice has a powdery starch on the outside that can make it really sticky when cooked. To avoid that, just rinse it in a fine mesh strainer under cold water until the water draining out is mostly clear.
- Toast with care. There’s a fine line between nicely toasted brown rice and rice that’s burned. Stir the rice often and remove it from the heat as soon as it smells nutty and looks a shade or two darker.
- Cook at a low simmer. Once you put the lid on the rice, the heat should be low enough that you barely hear the water simmering. If it simmers too high the bottom will scorch before the rice is tender.
- Let the rice rest after it finishes cooking. The 10 minutes off the heat with the lid on is what makes the grains fluffy, so please don’t skip that step. Add the lime and cilantro just before serving for the brightest flavor.
Recipe Variations
- Use broth instead of water. I prefer plain water for this dish, but you can certainly use chicken or vegetable broth instead for a different layer of flavor. If you do, be sure to cut back on the salt to start since most broths are already salty.
- Make a drier version. For rice that’s less moist, reduce the water by 2 tablespoons or up to 1/4 cup.
- Add a little heat. Add diced jalapeño or a pinch of red pepper flakes along with the garlic to give the rice a mild kick.
- Swap lemon juice and zest for lime. You can zest and juice a fresh lemon instead, though lime is more traditional for this dish.
- Add extra zest. If I have an extra lime, I often double the zest when I want the citrus to really come through.
- Use parsley. Fresh parsley is a good substitute for cilantro for anyone who thinks it tastes soapy.
Storage and Reheating
Store any leftover rice in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 2 months (I freeze it in single-meal portions). To reheat, add the rice to a skillet over medium-low heat along with a few tablespoons of water or broth. Cover and stir occasionally until it’s warmed through. Add a fresh squeeze of lime and some fresh cilantro (if you have it) just before serving.
FAQ
Yes, with one small change. Toast the rice and garlic in olive oil on the stovetop first, then transfer all of the ingredients (except for the lime and cilantro) to the rice cooker with the water and salt and run the brown rice cycle. Stir in the cilantro and lime juice and zest just before serving.
You can use chicken or vegetable broth instead of water. I recommend a low-sodium version and you’ll still want to reduce the added salt.
Use a long grain brown rice like brown basmati.
More essential Mexican Recipes
Cilantro Lime Brown Rice
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups long grain brown rice rinsed well and drained
- 2 large cloves garlic minced
- 3 cups water (recipe note #1)
- 1 teaspoon fine sea salt plus more to taste
- 3 tablespoons fresh lime juice from ~1 1/2 limes
- 2 teaspoons grated lime zest from ~1 lime
- 1/2 cup finely chopped cilantro leaves and tender stems, plus more for garnish
Instructions
- Heat olive oil in a 2-quart saucepan over medium heat until hot; add brown rice and cook and stir until lightly toasted, 3 to 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
- Add water and salt; stir well to combine and bring to boil. Reduce heat to low and cover; simmer 45 minutes or until rice absorbs liquid and is tender. Remove from heat with cover on; let stand 10 minutes. Fluff with fork and stir in lime juice and zest and cilantro; adjust seasoning to taste. Transfer to serving bowl and garnish with cilantro; serve.
Notes
- To make a dryer version of this rice, reduce water by 2 tablespoons and up to 1/4 cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
