Cilantro Lime Rice so easy at home


If you’ve been following my blog, then you know that I can’t get enough cilantro and lime flavors. I think the two were long lost twins separated at birth and raised separately, but when they reunite together, magic happens! I have a recipe that I use for Cilantro Lime Rice. I did not create this recipe, I give all the credit to blog that is full of great recipes and other fun stuff. Click here to go to the original recipe posted by cheeriosandlattes. The only minor change I bring to the recipe is by using the zest of the limes. Other than that, I follow it pretty much to a T, except I don’t measure the cilantro, I just eye ball it. And the more cilantro, the better in my opinion. Sometimes if a recipe hits the nail on the head, why change it?

This recipe for Cilantro Lime rice is versatile. I make it when I make tacos or burritos at home. I have all the same ingredients that Chipotle would have and I roll up the burritos however we like, or scoop the goodies into a big bowl and we have burrito bowls. I choose the burrito bowl most of the time so I can heap up the goodies instead of wasting those calories on a tortilla. It’s also easier for leftovers to scoop everything from my leftover containers into a bowl, microwave, finish off with fresh tomatoes or salsa, lettuce, and sour cream, cilantro and a delicious meal is ready in a couple of minutes! I also use this recipe as a side sometimes when I make salmon or a yummy honey lime chicken recipe.  Yesterday Chipotle had a roll out of their new Sofritas line which is their tofu line. If you purchased a Sofritas item, you are eligible to bring back in your receipt at a later date for a free entrée of any kind. I’ll be back for my regular chicken burrito or burrito bowl sometime soon!

Cilantro Lime Rice



2 TBS Olive Oil

1/2 C or more of fresh cilantro chopped. I don’t mind some stem pieces in mine, but you could just have the leaves if you don’t want stem.

2 C white rice (Basmati rice is what I use and what Chipotle uses)

4 C water

1 Teas Kosher Salt

2 large limes


In a small bowl, combine the chopped cilantro and the zest and juice of one lime, as well as 1 TBS olive oil. I like to really get as much lime as possible, so I scrape some of the lime membrane into the bowl as I’m squeezing the lime to death. Quickly stir and set aside. This can be done a few hours prior to making the dish if you want the flavors to really fuze together.



In a large heavy pan, heat up one TBS olive oil on low heat. Add in the rice, zest and juice from your second lime. Again, I scrape out some of the lime membrane to help give even more lime flavor. Stir this around for 1 minute to kind of toast the rice a bit.


Add in 4 C of water, and salt. Stir, turn heat up and bring this to a boil.



Once this boils, turn down heat to a simmer and cover the pot. Simmer for about 23-25 minutes until the rice is tender and the water is absorbed.

Fluff with fork and add the reserved lime juice, cilantro, and oil mixture that you prepared earlier. Gently mix this in. Remove rice from heat, but keep covered to keep warm until ready to serve.



Here’s a picture of one of my burrito bowls.







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