Cilantro Lime Rice

Cilantro Lime Rice

Original Recipe by Goodies & Guests

I cannot get enough of cilantro. I wish I could put it in everything. I might even say it’s my favorite herb (basil gives it a run for its money). I think cilantro just goes so perfectly with any summer dish because it tastes so fresh especially when combined with lime! I like to put this in tacos (like Chipotle) or just serve as a side dish. Great with Citrus Ginger Chicken Tenders or Asian Chicken Skewers.

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1 Cup Rice

2 Cups Chicken Broth or Water

Salt to taste (if using water)

2 TBS Butter

Juice & Zest for 1 Lime

¼ Cup chopped Cilantro


Step 1: Put rice, broth or water, and butter in a medium saucepan, uncovered, on high. Bring to a boil.

Step 2: As soon as it starts boiling, give it a quick stir, cover, and turn to low. Let simmer for 20 minutes.

Step 3: After the 20 minutes, take a quick peek at the rice, if there are steam holes in the rice, then it’s done and fluff with a fork or chop stick (if you use a spoon, the rice will get gooey). If there are no steam holes, let it cook for a few more minutes.

Step 4: Take pan off the stove and let sit for a few minutes the with a fork stir in the lime juice & zest and cilantro. Serve immediately.

Serve in tacos or with citrus ginger chicken tenders.


July 8, 2010. Tags: , . Dinner, Pasta & Rice, Recipes.


  1. Citrus Ginger Chicken Tenders « Goodies & Guests replied:

    […] my husband is such a trooper for putting up with and eating all my crazy ideas. I served it with Cilantro Lime Rice and honestly…it was amazing! The taste of the ginger is delightful and fresh and with the […]

  2. lindy replied:

    OMG – these recipes are inspiring me to move towards the kitchen. 🙂

  3. jlw replied:

    Served this for a guest dinner tonight with shrimp – super flavorful, nothing bland about this dish, and it looked beautiful. Loved the impact of fresh lime and cilantro. I plated things up before serving, molding the rice in a small, lightly oiled prep bowl. The only thing I would do differently is read the directions more carefully! I missed the hint about how to tell if the rice was done and went strictly by 20 minutes (I was in a hurry). It could have used a few more minutes. Even so, not a grain was left on folks’ plates. Which by the rambling way, made me think of Japanese students who lived with us years ago – they were taught to think about the work it took behind each grain of rice, to bring each to the table, and that not a grain should go to waste – this recipe definitely helps make that happen. The leftovers in the pan are calling to meet up with fish tacos tomorrow! Yum, just thinking about it.

  4. Grilled (marinated) Chicken « Goodies & Guests replied:

    […] with some green beans or a salad or artichokes and maybe a starch (like garlic mashed potatoes, or cilantro lime rice) […]

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