Can I make this rice in a rice cooker?

Yes! To adapt this recipe for a rice cooker, sauté the onions and garlic with the oil in a separate pan first, then add them to your rice cooker along with the rinsed rice, cilantro-infused broth, and salt. Cook according to your rice cooker's instructions for white rice. When the rice is cooked, toss with the bacon fat (or butter) , add freshly squeezed lime juice (for cilantro-lime version) , and garnish with chives.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as written. Just ensure your chicken broth (is using store-bought) is certified gluten-free if you have celiac disease or severe gluten sensitivity.

Can I make this rice ahead of time for a party?

Absolutely! This rice reheats beautifully. Cook it up to two days ahead, store it in the refrigerator, then reheat gently with a splash of broth or water in a covered pot on low heat or in the microwave. For the best flavor, add fresh lime juice (if using) and chives just before serving. See the Storing section above for more detailed instructions.

I don't have a blender. Can I still make this recipe?

Yes! Instead of blending cilantro with broth, very finely chop the cilantro (both leaves and tender stems) and add it directly to the pot along with the broth. The color will be less uniform and have more specks of cilantro throughout, and still taste great!

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you'll need to adjust both the liquid amount and cooking time. For brown rice, use 2½ cups of broth instead of 2 cups and increase the covered cooking time to about 30-40 minutes. The texture will be chewier but equally delicious, with added nutritional benefits.

How does this compare to Chipotle's cilantro lime rice?

This recipe produces a more flavorful rice than Chipotle's version because we blend cilantro directly into the cooking liquid, infusing every grain with flavor. Second, this recipe uses homemade chicken broth as the cooking liquid which automatically adds more delicious flavor. Next, the addition of bacon fat (you can use butter instead) and sautéed onions and garlic also creates deeper flavor complexity than Chipotle's version. Lastly, our method allows you to adjust the cilantro and lime intensity to your preference, and when you make it at home, you get to use higher-quality ingredients. Win-Win!

What should I do if my rice turns out too wet?

If your rice is too wet after cooking, remove the lid, place a clean kitchen towel over the pot, and replace the lid. Let it sit for 10-15 minutes - the towel will absorb excess moisture. Alternatively, spread the rice on a baking sheet and place in a 300°F oven for 5-10 minutes to dry it out slightly.

Can I use parsley instead of cilantro in rice?

Yes, you can substitute parsley for cilantro if you don't enjoy cilantro's flavor or are serving someone with the cilantro-soap gene. Parsley will create a completely different flavor, but the technique remains the same. Flat-leaf (Italian) parsley works better than curly parsley for this substitution. If you're goal is to make traditional Mexican rice, simply omit the cilantro and don't use parsley either. This recipe (made without the addition of cilantro) makes an authentic Mexican white rice that is as delicious as the cilantro version, just not herbacious.

Does cilantro go with rice?

Absolutely! Cilantro pairs great with rice, creating a fragrant, herbaceous flavor profile that elevates plain rice to a delicious side dish. Cilantro's bright, slightly citrusy notes complement the neutral canvas of rice, especially when enhanced with aromatics like onion and garlic. This herb-rice combination is popular in Mexican, Latin American, Indian, and Southeast Asian cuisines. My Chinese students in my cooking school in Chengdu, LOVED this rice - it crosses all cultural divides.

What is cilantro lime made of?

Cilantro lime rice is made of long-grain white rice cooked with fresh cilantro (both leaves and stems- zero wastte) , lime juice, sometimes lime zest, aromatics like onions and garlic (and sometimes a bay leaf or epazote) , chicken broth (in this recipe for added flavor) but usually water for cooking liquid, and a small amount of fat (like bacon fat, butter, or oil). The distinctive flavor comes from infusing the cooking liquid with blended cilantro and finishing with fresh lime juice to taste. These are just a few of the secret ingredients and techniques I use to enhance the flavor beyond most other recipes.

Do I need to rinse the rice before cooking?

If you want the fluffiest rice without it clumping together, you must rinse it really well to rid it of excess starch when cooking on the stovetop. When using a rice cooker, it's a little more forgiving if you don't wash it, but I recommend doing so anyway for the best fluffiest rice possible. Washing rice before cooking removes excess surface starch, resulting in fluffier grains that don't clump together. For the best restaurant-style cilantro lime rice, I recommend rinsing until the water runs clear. This step takes just a minute but makes a noticeable difference in the final texture.

Can I freeze cilantro lime rice?

Yes, cilantro lime rice freezes exceptionally well. Cool completely, then portion into airtight containers or freezer bags. It will maintain quality for up to 3 months. To reheat, see my detailed instructions in the Storage section above!

Why add the cilantro at the end instead of cooking with the rice?

In this recipe, we actually do both! The bulk of the cilantro is blended with chicken broth and cooked with the rice to infuse every grain with flavor. Adding a small amount of fresh cilantro at the end provides a bright, fresh flavor boost and vibrant color that would be lost if all the cilantro were cooked. This two-step approach gives you the best-tasting homemade cilantro lime rice.

Is cilantro lime rice the same as green rice?

No, though they're similar. Cilantro lime rice specifically features cilantro and lime flavor. Green rice (arroz verde) typically includes additional green ingredients like poblano peppers, tomatillos, or spinach along with cilantro, creating a more complex flavor profile and deeper green color. Our cilantro rice method creates a lighter green hue focused specifically on bright cilantro flavor.

Restaurant-Style Cilantro Lime Rice (Better Than Chipotle w/Video)

Name: Restaurant-Style Cilantro Lime Rice (Better Than Chipotle)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican + Tex-Mex
Ingredients: 1/2 cup vegetable oil (118g); 2 cups long grain white rice (380g); Heaping 1/3 cup white onion, diced (60g) (sub yellow onion); 3 teaspoons fresh garlic, smashed or finely minced (7g); 2 tablespoons bacon fat (30g) (sub unsalted butter); 3 teaspoons kosher salt (9g) (or half as much table salt); 4 cups chicken broth, divided into 2 cup portions (960g); 1 bunch fresh cilantro (14g); optional ingredient: juice from 1/2 lime, or more or less to taste (for cilantro-lime rice option); optional ingredient: 1 heaping tablespoon of chives, minced

Description

This restaurant-style Cilantro Lime Rice recipe transforms plain rice into a vibrant, flavorful Mexican side dish that tastes even better than Chipotle's! Perfectly fluffy long-grain rice is infused with fresh cilantro and savory aromatics, with the option to add fresh lime juice for a bright accompaniment to your favorite Mexican, Thai, or Indian meals - and it's ready in under 30 minutes!

Ingredients

Units

1/2 cup vegetable oil (118g)
2 cups long grain white rice (380g)
Heaping 1/3 cup white onion, diced (60g) (sub yellow onion)
3 teaspoons fresh garlic, smashed or finely minced (7g)
2 tablespoons bacon fat (30g) (sub unsalted butter)
3 teaspoons kosher salt (9g) (or half as much table salt)
4 cups chicken broth, divided into 2 cup portions (960g)
1 bunch fresh cilantro (14g)
optional ingredient: juice from 1/2 lime, or more or less to taste (for cilantro-lime rice option)
optional ingredient: 1 heaping tablespoon of chives, minced

Optional add-ins:

1 cup fresh or frozen corn kernels (135g) can be added to the rice just as it finishes cooking along with the bacon fat. The residual heat will steam cook the rice as it rests.

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Add the oil to a 4-quart (4 liter) sauce pan over medium-high heat. Add the onion and rice and cook, stirring 3-5 minutes or until the onions are translucent and the rice is toasted and fragrant. Add the garlic and sauté for 1 minute.
While the garlic is cooking, purée the cilantro with 2 cups of chicken stock (or water if using) using a blender or food processor.
Add the 2 cups of plain chicken stock, 2 cups of cilantro-chicken stock mixture, and the salt to the rice, and bring to a boil. Reduce heat to low, cover with a lid, and simmer undisturbed for 20 minutes or until the liquid is absorbed.
Remove it from the heat, add the bacon fat (or butter if using), fluff the rice with a fork, and rest for 10 minutes before serving. Just before serving, stir in the minced chives, and top with more fresh cilantro leaves and freshly squeezed lime juice if desired. Enjoy!

Baked Cilantro-Lime Rice Cooking Method↓:

Once you've brought the cooking liquid and rice to a boil, reduced it to a simmer, and covered it with a lid in Step #3, it’s time to place the rice into a preheated 375°F/190°C oven for approximately 20 minutes or until the liquid is absorbed. Remove it from the oven, add the bacon fat (or butter if using), fluff it with a fork, cover, and rest for 10 minutes before serving. You'll need a dutch oven or other oven safe casserole dish with tight-fitting lid.

Notes

The towel trick: Placing a clean kitchen towel between the pot and lid during the resting period absorbs excess steam for perfectly fluffy rice especially if you think you've added excess cooking liquid for some reason.

For an even more prominent garlic flavor, add finely minced garlic instead of the smashed garlic cloves. I like to use smashed garlic to perfume the rice and then remove it just before serving, which is a great option when serving guests who aren't big garlic fans.

To get the most out of this rice and make it more flexible (especially for meal-prepping weekly dinners), instead of adding lime juice to the entire batch, serve lime wedges on the side. This way, you can use the rice for more dishes throughout the week without the lime interfering.

Bay Leaves: Why I don't use them in this recipe, but it's an option: While Chipotle Mexican Grill most likely adds a single bay leaf to the rice cooking water, it's not necessary for the best cilantro lime rice. I don't use it because this rice is perfect on its own and truly tastes like what your local Mexican spot serves. If you've never cooked with bay leaves (fresh or dried), they can be overpowering if added to the cooking liquid too early or adding too many. Use it sparingly (even 1/2 of a dried bay leaf would be enough to flavor this recipe without overwhelming the other flavors).

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dishes
Method: Stovetop or Oven Baked Options
Cuisine: Mexican + Tex-Mex

Nutrition

Serving Size: 3/4 cup
Calories: 195
Sugar: 0.5g
Sodium: 535mg
Fat: 10.5g
Saturated Fat: 2.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0.5g
Protein: 3g
Cholesterol: 5mg