White rice is a major guilty pleasure of mine. After eliminating most refined carbs from dinner time at our house, white rice is the last man standing. A few years back we did try to make the switch to brown rice. I served it for months on end, hoping we would eventually acquire a taste for it, but it never happened. I’ll still make it occasionally just because I know it’s so much better for you than white rice, but truthfully 85% of the time we’re having rice, it’s white rice.
Ok, now that I’ve gotten that off my chest, can we talk about cooking rice for a minute? Why does it have to be so darn finicky? I have a go-to cooking method for my rice, and it yields consistent results, but they’re just consistently ok 
The rice always turns out just a little more sticky than I’d ideally like it to be. Do you have a secret to perfectly cooked rice every time? I won’t lie, if I had the room to justify another appliance, a rice cooker would be high on my list!
A few weeks ago we had a Mexican night, and I decided to try cilantro-lime rice rather than our usual plain rice. Given our love of Mexican food, I’m not sure why I waited so long to finally make this happen at home. The recipe is a copycat of Chipotle’s version, and Shane and I both thought it was awesome! I was a little skeptical about the cooking method as it’s unlike any I’ve ever used to make rice, but it turned out perfectly. My favorite way to enjoy this rice is to make homemade burrito bowls, but it’s really the perfect side to just about any Mexican meal.
Looking for more ideas for your Cinco de Mayo festivities?
Check back tomorrow for one last boozy dessert idea!
Cilantro Lime Rice
from SkinnyTaste.com
1 cup long grain white rice
2 cups water
1 teaspoon salt
3 teaspoons canola oil, divided
juice of 1/2 lime
3 tablespoons chopped fresh cilantro
Add the rice, water, salt, and 1 teaspoon of the oil to a medium saucepan. Swirl the pan gently to combine. Set the pan over medium-high heat and bring the mixture to a boil. Continue cooking until most of the water has evaporated – you’re looking for the water to just barely cover the rice. When you reach that point, cover the pan, reduce the heat to low, and allow to cook for an additional 15 minutes. Remove the pan from the heat then uncover and place a clean kitchen towel over the pot. Place the cover back on and set aside for 10 minutes.
Meanwhile, add the remaining 2 teaspoons of oil, the lime juice, and the cilantro to a medium bowl. When the rice is ready, transfer it to the bowl as well. Stir until all of the ingredients are well combined.
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Ha! I made this same recipe and it is going live tomorrow. Your photos are much prettier!
Oh I kind of hate brown rice, but mostly because I can not cook it for the life of me!! It just does not cook. It always stay hard.
Anyway I love cilantro lime rice and make it all the time for burritos and burrito bowls! So good!
That rice sounds delicious. Well, the whole Mexican feast up there looks delicious. I’m a particular fan of empanadas!
As for cooking rice, the first appliance my husband and I bought together (actually, before we were married) was a rice cooker. It last about 15 years before we upgraded to a newer “fuzzy logic” version. Worth. Every. Penny. They are reliable, make perfect rice, keep it warm for hours if needed, and are easy to use.
I love white rice too. I don’t know if you have tried a bunch of different brown rices but I know that the one that I like the best is the Lungberg Short Grain Brown. Cooks up a little sticky but it tastes better. My husband calls it popcorn rice because he thinks that it smells like popcorn. I know that I can’t give up the white rice either and this recipe looks amazing!
I made homemade burrito bowls on Monday and made cilantro-lime rice. I could eat this every single day!
I love Chipotle’s cilantro lime rice. Totally need to try it at home.
(And I’m with you on white rice being a guilty pleasure. Love it a bit too much!)
Yummy! When I make white rice, I rinse the rice several times and use less water to cook it. I use a caldero(heavy aluminum pot) with a tight fitting lid. If I’m using 2 cups of rice, I would use 2 1/4cup water. Hope this helps!
Tracey, I just love the taste and the versatility of what you can use cilantro lime rice from tacos, burritos to serving it with a nice entree meal.
I always have white rice too. I actually really like brown, but who has the time to sit around for it to cook?
One thing I do is after all the water is evaporated, I take it off the heat and let it sit like 5 more minutes with the lid still on. Most of the time the rice isn’t too sticky when I do that.
And, I’m glad I already planned to go to Chipotle for lunch today because this rice is giving me a hankering for it anyway!
The problem I have with cooking rice is forgetting how long it takes! I always end up remembering to cook it when the meal is almost done cooking and then I sit around waiting on the rice. As for brown versus white, I made the switch to brown rice and whole wheat pasta very easily. My BF however said it took him awhile to like either of them. I cannot really tell the different unless I eat it plain and when am I ever going to do that? haha
This rice looks so delicious! I’ve made rice using this method and the method on the back of the package, and I don’t find a huge difference. I just know you can’t lift the lid, and you can’t stir! I love brown rice, but really, there’s nothing like white!
This rice was definitely awesome, I’m all for having it more frequently. Thanks for making it!
It’s amazing what a little lime and cilantro can do for rice! This is one of my favorite ways to eat it. I like my rice a little sticky, so don’t go asking me for advice. We usually buy short grain to make it even stickier.
No matter what I do, or what brand I use, I always end up with burnt rice stuck to the bottom of my pan. (Such a hassle to soak overnight before cleaning.) A rice cooker is definitely on my genie list too!
This cilantro lime version looks dreamy. I’d want the entire, without sharing.
My secrets are this: a rice cooker (can’t do with out it!) and use basmati rice. Long grain I can’t make, rice cooker or no. it’s always gluey and not good. Basmati is our fave
I don’t even keep brown rice around anymore because it takes so long to cook and honestly…when I want rice, it’s white rice I”m craving. If I want something with more chew, I’d rather have barley.
I love the sound of this cilantro lime rice and can’t believe I’ve never thought to make it before!
We made switch to brown rice about a year ago and have all survived. We haven’t had any problems cooking it; I just plan ahead and start the rice before starting the rest of the dinner. We live at a higher altitude (not sure if that matters so much in this instance?) and usually cook it for at least 45 minutes and when it looks done, I turn the heat off and just let it sit in the covered pot. Any residual water is soaked in and the rice doesn’t stick to the pan.
Cilantro lime rice sounds tasty
I’d love to make this!
Ugh, I am so horrible at cooking rice! I never had issues until we moved here – don’t know if it’s the altitude or if my gas stove just hates me but I can’t cook decent rice to save my life. I loooove cilantro lime rice so I may be trying this with some Minute rice soon. haha
finally home and catching up on blog posts…i have to say, i don’t mind brown rice…but nothing beats cilantro lime white rice! you have me craving it now!
I’ve been wanting to make cilantro lime rice for a while. This method sounds really interesting. Adding another item to my to try list.