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Cilantro Lime Brown Rice is one of my favorite ways to make brown rice anything but ordinary. While traditional Mexican rice will always have its place on my table, this naturally vegan and gluten-free version is just as satisfying. Its nutty texture and bright, zesty flavors make it perfect for burrito bowls or as a side dish for tacos and enchiladas.

Closeup of cilantro lime brown rice in black bowl photographed at an angle.
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The key is toasting the rice in olive oil with fresh garlic before letting it simmer to tender, chewy perfection. At the end, you’ll stir in lime zest, juice, and cilantro to keep the flavors fresh and bold. While it takes about an hour to cook, most of that time is hands-off, and the result is well worth the wait.

Ingredients for Cilantro Lime Brown Rice

Ingredients for a cilantro lime brown rice arranged on a table: olive oil, garlic, fine sea salt, lime zest, lime juice, long grain brown rice, water, and fresh cilantro. Each item is placed in a small bowl or cup, with a label identifying it.
  • Olive Oil: I recommend extra-virgin olive oil for toasting the rice – it adds subtle richness.
  • Brown Rice: Long grain brown rice is key to the texture of this dish (I use brown basmati).
  • Garlic: Fresh garlic is essential for that first layer of flavor. Look for firm, tight-skinned cloves.
  • Water: Use filtered water if you can.
  • Salt: Fine sea salt dissolves easily and seasons the rice evenly.
  • Lime: You’ll need both the juice and zest, so choose fresh limes that feel heavy for their size.
  • Fresh Cilantro: Look for bright green bunches with no wilting. Both leaves and tender stems add great flavor.

5 Recipe Tips

  1. Rinse the Rice: Rinse the rice until the water runs clear—it’s a small step that makes all the difference for light, fluffy grains.
  2. Watch the Toasting: Keep stirring as the rice toasts in oil – you want it fragrant but not browned.
  3. About the Heat: Once covered, maintain a gentle simmer to prevent scorching.
  4. Let it Rest: The 10-minute rest off heat is essential for fluffy rice.
  5. Fresh is Best: Add lime juice, zest and cilantro at the very end to keep their flavors bright.
Cilantro lime brown rice in black bowl with spoon.

Recipe Options

  • Switch the Liquid: Use chicken or vegetable broth instead of water for more flavor.
  • Add Heat: A diced jalapeño or pinch of red pepper flakes adds gentle warmth.
  • Citrus Options: Lemon juice can work in place of lime, though lime is more traditional.
  • Make it Zesty: I sometimes add extra lime zest when I want more citrus punch.
  • Herb Variations: Fresh parsley works if you’re not a cilantro fan.

Cilantro Lime Brown Rice is a dish I never tire of. Its bright citrus and fresh herbs make it just as delicious with grilled fish as it is with hearty mains. Once you try it, I think you’ll love how versatile it is in your kitchen too.

How to Make Cilantro Lime Mexican Rice

Toast the rice in hot olive oil over medium heat until golden and nutty, then stir in garlic just until fragrant.

Add water and salt, bring to a boil, then cover and simmer on low for 45 minutes until tender and the liquid is absorbed. Let the rice rest off heat for 10 minutes, then fluff it with a fork. Stir in lime juice, zest, and cilantro for a fresh, vibrant finish.

Cilantro Lime Brown Rice

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Calories: 217
Servings: 6 people
A versatile side dish that starts with toasted brown rice and ends with fresh lime and cilantro. Perfect for burrito bowls or alongside any Mexican main.

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

  1. To make a dryer version of this rice, reduce water by 2 tablespoons and up to 1/4 cup.

Nutrition

Calories: 217kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 398mg | Potassium: 127mg | Fiber: 2g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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