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Cilantro lime rice is a quick and easy side dish that goes well with just about any dish!
Tired of plain rice? Try this flavorful Cilantro Lime Rice for a change.
While stovetop method is super easy, you can also make this in Instant Pot. Simply cook the rice in an Instant Pot and mix in the lime zest, juice and cilantro right in the IP.
For the best flavor, I highly recommend freshly squeezed lime juice instead of a bottled one.
This zesty rice is super versatile and goes well with any Mexican and Asian dishes. Serve it along with chicken, pork or even beef!
For example, my honey sriracha chicken skewers were great with this zesty rice!
For more tips on cooking a perfect rice on stovetop, be sure to check out my how to cook fluffy rice on stovetop.
How to Store Cooked Rice:
I often cook a big batch of rice as part of my meal prepping for the week.
- Refrigerate: If you’re planning to serve the leftover rice within next 3 days, you can simply refrigerate in an airtight container.
- Freeze: Cooked rice also freezes well. Place the cooled rice in an airtight container, or a ziplock bag (flattened it) and freeze for up to 1 month.
How to Reheat Cold Leftover Rice:
- I often microwave leftover rice. For fluffy soft rice, drizzle a teaspoon or so water over the rice, cover and microwave for 2-3 minutes. It’ll taste just like freshly cooked rice!
- Thaw frozen rice in the fridge overnight and warm it up as directed above.
Cilantro Lime Rice
- 2 cups long grain rice, such as jasmine, basmati
- 3 ½ cups water
- 1 tablespoon olive oil, optional, but highly recommended
- 1 teaspoon coarse kosher salt
- 1 lime
- 3 tablespoons chopped fresh cilantro, or to taste
- To cook the rice on stovetop, in 2.5qt heavy-bottomed saucepan with a lid, combine rice, water, olive oil and salt.
- Cover and bring it to a slow boil over medium high heat.
- Reduce heat to low/simmer and cook for 15 minutes, covered.
- Remove from heat and let sit for another 10 minutes, covered. Don’t be tempted to open the lid, because steam is what finishes the cooking.
- Meanwhile, zest the lime using a microplane zester. (TIP: Only zest the green part without going into bitter white part.) Then cut the lime in half and squeeze the juice. You should get about 2 tablespoons of juice.
- Once the rice is cooked, add lime zest, juice and chopped cilantro. Fluff the rice with a fork and mix everything together.