• 4 cups chicken broth or water
  • 2 teaspoon salt
  • 2 tablespoons butter
  • 2 cups white rice (I used basmati long grain rice)
  • 2 tablespoons fresh lime juice
  • 2 cups fresh cilantro, stemmed and diced


  1. In a small heavy pot bring chicken broth to a boil.
  2. Add butter, salt and rice. Stir for one minute, then cover and reduce heat to a simmer.
  3. Cook rice 15-18 minutes, or until water is absorbed and rice is cooked through.
  4. Once cooked, let rice sit with lid on for 10 minutes.
  5. Fluff rice with a fork. Add lime juice and cilantro, stir and serve.


Storage: Keep your leftover Cilantro Lime Rice fresh in an airtight container in the fridge for up to 3 days! By the second or third day, the cilantro may appear darker in color, but that’s alright – it’s still safe to eat and tastes delicious. You can also freeze the rice for up to 3 months.

Nutrition Information:


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