The next few recipes to hit deepfriedhoney.com will be things that comprise my Homemade Burrito Bowls. This Cilantro Lime Rice is up first. If you’re curious the next recipes up are Crispy Pulled Jackfruit and Jalapeno Lime Chicken, Copycat Chipotle Queso Dip, and then comes the recipe and the YouTube tutorial for Homemade Burrito Bowls.
Cilantro Lime Rice Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Cilantro Lime Rice recipe:
- Water: Kind of straightforward, right? If you’d like to use chicken broth or something else you can (it won’t be vegan anymore). I wanted the cilantro and the lime to be the only flavors in this Cilantro Lime Rice, and that’s why there’s no garlic or anything.
- Long-grain white rice: I use (Uncle) Ben’s Original Rice, which is converted and parboiled. If you use rice that isn’t parboiled you’ll likely need to adjust this recipe by cooking it according to the package directions while incorporating the ingredients and overall method of this recipe.
- Cilantro: You’ll need one hefty bunch of cilantro. Half of it you’ll leave whole and chuck into the pot with the rice as it cooks, and the other half you’ll strip the leaves off the stems and mince to stir into the rice later.
- Limes: The recipe calls for two limes, but you might be able to get away with one large one. You’ll need all of it! Use a fine grater to zest the lime, stripping off the green but leaving the white underneath. Slice the lime(s) into wedges, then squeeze out all of the juice. You’re going to cook the rice with the juiced lime wedges right in the pot, then stir the zest and juice in after the rice is finished cooking.
- Vegetable oil: For toasting the rice in the beginning. You can use whatever oil you’d like.
- Kosher salt: Adjust the amount of salt you put in the Cilantro Lime Rice to your own tastes. I like to salt my water at the beginning of cooking and very rarely need more, but more can be added at the end with the lime juice if you think it needs it.
- Equipment: You’ll need a medium-sized saucepan – I used my 2qt Scanpan TechnIQ saucepan – a Microplane or other quality zester, a citrus reamer (or a spoon!), a wooden spoon to stir, a fork to fluff, and a chef’s knife.
How to Make Cilantro Lime Rice
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Cilantro Lime Rice recipe:
- Toast the rice. Place a 4 qt or larger saucepan over medium-high heat and add the vegetable oil. Let the oil heat up for 3 minutes, then add the rice. Stir to coat the rice in the oil, and occasionally stir as the rice toasts.
- Build the Cilantro Lime Rice. Once the rice smells a bit nutty and has deepened in color just a bit – about 2-4 minutes – add the water, salt, the bunch of whole cilantro, and the lime wedges. Give it a stir, then leave it alone and let it come to a boil. Once it’s boiling cover the pot with a lid and reduce the heat to medium-low. Let the rice cook undisturbed for 15 minutes, then remove it from the heat.
- Fluff it up. Use tongs or a fork to remove the lime wedges and cilantro from the pot. Place the lid back on and let the rice rest for 10 minutes.
- Finish the Cilantro Lime Rice. After 10 minutes remove the lid and fluff the rice with a fork. Pour in the lime juice and minced cilantro, then use the fork to gently work it through the rice. If it’s easier you can transfer the rice to a large mixing bowl so you have more room to fluff and mix. Dassit! Enjoy!
Obligatory Pinterest Graphic –