Cilantro Lime Rice + Video
My side dish contributions are mango, jicama, and cucumber salad, black been salad, or this cilantro lime rice. The best part about this recipe is that it’s simple to make with few ingredients, and always a hit.
My teenage daughter actually is the one who makes it often. If you plan to take it to a potluck I would recommend doubling the recipe.
This recipe is published in the Muy Bueno cookbook, and I can’t believe I haven’t shared it here on the blog.
Without further ado — here you have a simple cilantro lime rice that pairs exceptionally well with hot and spicy dishes. I especially like it with grilled fish or spicy mole. Speaking of mole – stay tuned for a slow cooker mole recipe coming later this month.
Watch this video to see how simple this side dish!
As much as I love the arroz I grew up eating, this recipe is a fresh and light alternative to the tomato base used in Mexican rice.
Cilantro Lime Rice
- 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
- 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.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Photography by Jenna Sparks