Zesty Cilantro Lime Rice
Refreshing Citrus-Infused Side Dish with a Fresh Zesty Twist
This Zesty Cilantro Lime Rice is the perfect vibrant accompaniment to any meal, offering a bright and fluffy texture that elevates simple grains. This Mexican-style staple combines the zing of fresh citrus with the earthy notes of fresh coriander (cilantro) to create a versatile side that pairs beautifully with everything from tacos to grilled seafood.
Prep time: 5 minutes Cook time: 20 minutes
Total time: 25 minutes Servings: 4
Ingredients
1.5 cups (285 g) long-grain white basmati rice
3 cups (710 ml) water or vegetable broth
1 tbsp (15 ml) olive oil or unsalted butter
1 tsp (5 g) sea salt
1/4 cup (10 g) fresh coriander (cilantro), finely chopped
2 tbsp (30 ml) fresh lime juice
1 tsp (2 g) lime zest
Heat It Up with Eleven Eleven Sauce. To give this side dish a bright kick, mix in a spoonful of WesMarMi Verde hot sauce after fluffing the rice. This all natural fruit-based hot sauce provides a zesty, fresh finish that enhances the lime without overpowering the delicate herbs, making it a perfect flavorful hot sauce for weeknight meals.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
Directions
1. Begin by thoroughly rinsing the rice in a fine-mesh strainer under cold water until the water runs clear to remove excess starch. In a medium white pot, heat the olive oil over medium heat and toast the dry rice for 2 to 3 minutes until it becomes fragrant and slightly golden.
2. Pour the water or vegetable broth and salt into the pot, stirring once to combine, and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 to 18 minutes until all the liquid is absorbed and the rice is tender.
3. Remove the pot from the heat and let the rice sit covered for 5 minutes to allow the steam to finish the cooking process. Uncover and fluff the grains with a fork, then gently fold in the fresh coriander (cilantro), lime juice, and lime zest until evenly distributed before serving warm.
Tips & Variations
Make it Nuttier: Use brown rice instead of white for a heartier texture and nuttier flavor, though you will need to increase the liquid to 3.5 cups (830 ml) and the cook time to approximately 45 minutes.
Regional Swap (Thai-inspired): Swap the lime for lemon juice and add a splash of coconut milk to the cooking water for a creamy, aromatic variation that pairs perfectly with spicy curries.
Add Some Texture: Stir in a half cup of toasted pepitas or slivered almonds just before serving to add a satisfying crunch and a boost of healthy fats to the dish.
Other Users Suggest
Replacing: Water. New Measurement: 3 cups (710 ml) of coconut water. Why: This adds a subtle, natural sweetness and extra electrolytes that complement the citrus notes beautifully.
Replacing: White rice. New Measurement: 1.5 cups (255 g) of dry quinoa. Why: Quinoa provides a higher protein content and a unique, slightly crunchy texture while still absorbing the lime and cilantro flavors effectively.
Storage, Reheat & Freeze Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat: Microwave with a damp paper towel over the top or heat in a skillet with a splash of water to restore moisture. Freeze: Freeze in individual portions for up to 2 months; thaw in the fridge before reheating for a quick meal prep solution.
Nutrition Facts (per serving)
Calories: 210 Protein: 4g Carbs: 42g Fat: 4g
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