Cilantro Lime Rice Recipe (Better Than Chipotle!)
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Updated Jun 21, 2025, Published Mar 17, 2023
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Looking for a simple, inexpensive, and easy-to-make Mexican side dish? This better-than-Chipotle Cilantro Lime Rice is zesty, flavorful, and made with just 6 pantry staples. With just 3 minutes of prep, this recipe is so easy that even my daughter loves to make it!
This bright and herbaceous rice is perfect alongside spicy shrimp, grilled chicken, or any bold-flavored dish—and it’s naturally gluten-free and easy to make vegan.
Table of Contents
- What is Cilantro Lime Rice?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- Optional Variations
- How to Make Cilantro Lime Rice
- Serving & Topping Suggestions
- Cilantro Lime Rice Expert Tips & Tricks
- Storage & Reheating
- Frequently Asked Questions
- More Recipes
- Easy Cilantro Lime Rice Recipe (Chipotle Copycat)
What is Cilantro Lime Rice?
Cilantro lime rice is a simple Mexican-inspired side dish made with long-grain white rice, fresh lime juice, and chopped cilantro. While popularized by Chipotle, this combo has long been loved in Latin kitchens for its fresh flavor and versatility.
This version is a reader favorite from the Muy Bueno cookbook and makes a perfect base for burrito bowls and is a potluck staple.
Why You’ll Love This Recipe
- Just 6 ingredients — pantry staples you likely already have.
- Quick & easy — only 3 minutes of prep time.
- Naturally gluten-free — and can easily be made vegan.
- Perfect side dish — pairs well with spicy mains like grilled shrimp or spicy chicken mole.
- Tried and true — this recipe is published in the Muy Bueno cookbook and always gets rave reviews!
As much as I love the classic Arroz Mexicano (Mexican Red Rice) I grew up eating, this copycat Chipotle rice recipe is a lovely alternative to the tomato base used in traditional Mexican rice. Now that warmer weather is upon us, I’m craving recipes that are light. This rice side is exactly what I’m looking for.
Ingredients & Substitutions
You’ll only need a few simple ingredients for this easy Mexican rice recipe:
- Salted butter – For toasting the rice. Swap with vegan butter if needed.
- Uncooked long-grain white rice – I love basmati, but jasmine or standard long-grain white rice also works well. Brown rice is a great alternative if you want more fiber—just expect a longer cook time.
- Granulated sugar – Just a pinch balances the tartness of the lime and helps caramelize the rice.
- Fresh lime juice – For the best flavor, use freshly squeezed juice.
- Water – You can also use chicken or veggie broth for more depth.
- Salt – For seasoning.
- Chopped cilantro – Don’t skip this! Use both leaves and tender stems for extra flavor.
The complete list of ingredients, quantities, and instructions is in the printable recipe card below.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Extra zesty – Add a bit of lime zest along with the juice.
- Vegan – Use dairy-free butter.
- Use brown rice – Adds fiber and nutrients, but increase cooking time by 15-20 minutes.
- Low-carb version – Swap rice for cauliflower rice and sauté in butter and lime juice, skipping the water.
How to Make Cilantro Lime Rice
Step 1: Toast the rice. Melt butter in a saucepan over low-medium heat. Add rice and sugar, stirring to coat. Add half the lime juice and stir for 1 minute.
Step 2: Simmer. Add water and salt, stir, and bring to a boil. Reduce to medium-low heat, cover tightly, and simmer for 20–25 minutes, or until the rice is tender.
Step 3: Fluff & finish. Remove from heat and add the chopped cilantro and remaining lime juice. Fluff with a fork and add more salt to taste. Cover and let rest 5 minutes before serving.
More of a visual learner? Watch my video on how to make Cilantro Lime Rice.
Serving & Topping Suggestions
This cilantro lime rice is a light, zesty base or side dish that complements a wide variety of bold and flavorful meals. Here are some delicious ideas:
- Grilled veggie burrito bowls with frijoles de la olla, black beans, or grilled carne asada
- Red cheese enchiladas, camarones a la Mexicana (ranchero shrimp), or cod fish tacos for a bright, citrusy contrast
- Brazilian feijoada (black bean stew) or spicy chicken mole — the herby lime flavor helps balance rich, saucy dishes
It’s the kind of side that works with just about anything savory, spicy, or saucy on your table!
Cilantro Lime Rice Expert Tips & Tricks
- Rinse for fluffier rice: While most white rice in the U.S. is pre-washed, rinsing can help remove extra starch. If you’re buying rice in bulk or want a fluffier texture with separate grains, give it a quick rinse before toasting.
- Double up for potlucks—people devour this rice!
- Juice like a pro: Roll limes firmly on the counter for more juice.
- Don’t toss the stems: Cilantro stems are tender and flavorful—just finely chop and add them in.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled rice flat in zip-top bags for up to 3 months. Reheat with a splash of water and a damp towel in the microwave or stovetop.
Frequently Asked Questions
Start by toasting rice in butter and lime juice, then simmer until tender. Finish with fresh cilantro and more lime juice—easy and delicious!
Yes! Just increase the cook time by 15–20 minutes and be sure to keep the lid tight so it steams properly.
Definitely. Cool it first, then freeze in flat bags. To reheat, microwave with a splash of water and cover with a damp towel, or warm on the stovetop.
This rice goes great with spicy proteins like grilled shrimp, carne asada, or chicken mole. It’s also perfect in burrito bowls or alongside beans.
If you’re not a fan of cilantro, try swapping in fresh parsley or green onion for a similar fresh taste.
Rinsing is optional, but it can help remove excess starch and result in fluffier rice. If you buy rice in bulk or prefer a more defined grain, a quick rinse before toasting is recommended.
More Recipes
If you tried this Cilantro Lime Rice recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Easy Cilantro Lime Rice Recipe (Chipotle Copycat)
Ingredients
- 1 tablespoon salted butter
- 1 cup uncooked long-grain white basmati rice
- 1/2 teaspoon granulated sugar
- juice of 1 to 2 small limes, divided
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons chopped cilantro
Instructions
- In a saucepan over low-medium heat melt the butter. Add the rice and sugar. Mix briefly to coat the rice with the butter and sugar. Add half the lime juice and stir for 1 minute. Add water and salt.
- Bring the rice to a boil over high heat. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer until the rice is tender, 20 to 25 minutes.
- Remove from heat and sprinkle the rice with the cilantro, the rest of the lime juice, and more salt if needed. Fluff rice with a fork. Cover and let sit for 5 minutes before serving.
Video
Notes
- Juice tip: Roll limes firmly on the counter before cutting to release more juice — it really makes a difference!
- Use the stems too: Cilantro stems are tender and flavorful. Just trim any woody parts and finely chop the rest to mix in with the leaves.
- Double it: Taking this to a potluck or feeding a crowd? Go ahead and double the recipe — it disappears fast!
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Make it your way:
- Vegan – Use your favorite dairy-free butter alternative.
- Extra Fiber – Substitute long-grain brown rice and add 15–20 extra minutes of cooking time.
- Grain-Free / Low-Carb – Swap in cauliflower rice. Sauté in butter and sugar, skip the water, then finish with cilantro and lime.
- Extra Lime – Add lime zest for an extra punch of citrus flavor.
- Serving tip: After cooking, fluff the rice with a fork and let it rest, covered, for 5 minutes before serving for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Never had Chipotle’s, but Yvette’s was delicious! So easy, and I already had the lime and cilantro in the house. I was only planning on making the mole chicken enchiladas (also yummy and quite simple, although I cheated a bit by using Dona Maria’s!) but when I saw the recipe for the rice, i thought, well, why not?
I used store brand jasmine rice and did not rinse (and never have when making rice in this manner, pilaf-style, although I always rinse when using a traditional electric rice steamer).
Thanks for the great recipes, will definitely be making this again. (Poached chicken recipe was very helpful, too!)
Do you wash rice before toasting?
Most white rice produced in the US is thoroughly washed. If you buy in bulk, I recommend rinsing. Rinsing your rice is completely up to you. If you want a fluffier texture and individual grains, I recommend it.
Love that you added the sugar tip- I feel it enhances the lime juice- takes it to another level!!
My Portuguese GIL used to do the same thing, especially if using citrus flavors.
Excellent! I followed your recipe even with the sugar. I loved it so much I made it again two days later. Thank you
Haven’t made it and most likely won’t because of the sugar. Why add sugar to rice?
She literally explains that in her recipe. Why even comment if you’re not gonna make it? Leave it out.
I made rice for the first time in the microwave last night. I looked to see if I could make rice in a microwave because 1) I have a post-surgery puppy and rice is a good bland meal for a sick pup, and 2) I didn’t want to babysit a pan on the stove. I used Basmati and It turned out perfect. I wonder if this recipe could be adapted to the microwave?
I used the microwave instructions here: https://steamykitchen.com/22048-how-to-cook-rice-microwave.html