Zesty Lime Cilantro Mexican Rice

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 6
★★★★★
Be the First to Review!

This Zesty Lime Cilantro Mexican Rice is a delightful twist on a classic side dish. Bursting with fresh lime and cilantro flavors, it's perfect for brightening up any meal. Whether you're serving it with tacos or grilled chicken, this rice will steal the show.

Ingredients for Zesty Lime Cilantro Mexican Rice

Long-grain white rice is ideal for this dish because it cooks up fluffy and separate, absorbing all the flavors beautifully. Chicken broth adds depth and richness, making the rice taste hearty and comforting. Olive oil helps sauté the vegetables and adds a smooth, subtle flavor. Onion and garlic provide a savory base, while ground cumin and paprika give the dish its warm, earthy spice. A pinch of salt and black pepper balances it all out.

The real stars are the lime and cilantro, which brighten everything up with their fresh and zesty notes. Jalapeño adds a mild heat, while canned diced tomatoes offer a touch of acidity and sweetness. Lastly, frozen peas bring a pop of color and a hint of sweetness to round out the flavors.

Tips & Tricks

  • Rinse the rice thoroughly to ensure it cooks up nice and fluffy.
  • For a deeper flavor, toast the rice slightly before adding the broth.
  • Adjust the amount of jalapeño based on your heat preference.

Serving Suggestions

This rice pairs beautifully with grilled chicken, fish tacos, or even a hearty bean chili. For a complete meal, serve it alongside a fresh salad or sautéed vegetables.

Frequently Asked Questions

Can I use brown rice instead of white rice?
Yes, but you'll need to adjust the cooking time and liquid amount. Brown rice typically takes longer to cook and requires more liquid.
How can I make this dish vegetarian?
Simply swap the chicken broth for vegetable broth to keep it vegetarian-friendly.
Can I make this recipe ahead of time?
Absolutely! This rice keeps well in the fridge for up to 4 days. Just reheat it gently before serving.

Zesty Lime Cilantro Mexican Rice Recipe Walkthrough

Start by rinsing your rice under cold water until the water runs clear. This step is crucial to remove excess starch, ensuring the rice turns out fluffy rather than sticky.

Next, grab a large saucepan and heat your olive oil over medium heat. Toss in the diced onion and garlic. Sauté them until they're translucent — this should take about 2 to 3 minutes.

Now, stir in the rice. Let it cook for a few minutes until it becomes slightly golden. This will help it develop a lovely, nutty flavor. Add in the cumin, paprika, salt, and pepper, giving it all a good stir for another minute.

Pour in the chicken broth and bring the mixture to a boil. Once it's bubbling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes.

After 15 minutes, stir in the jalapeños, tomatoes, and peas. Cover the pan again and cook for an additional 5 minutes. This allows the flavors to meld beautifully.

Remove the pan from heat and let it stand, still covered, for 5 minutes. This resting period is key for the final texture. Finally, fluff the rice with a fork and stir in the lime juice, lime zest, and fresh cilantro. Mix it well, and you're ready to serve!

Why You'll Love This Recipe

  • Zesty lime and fresh cilantro create a refreshing flavor profile.
  • Simple ingredients come together for a vibrant, colorful dish.
  • Perfect for meal prep — stays delicious for days.
  • A great way to spice up your usual rice routine.

Ingredients

2 cups long-grain white rice
4 cups chicken broth
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 lime, juiced and zested
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and diced
1/2 cup canned diced tomatoes
1/4 cup frozen peas, thawed

Step-by-step Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a large saucepan, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent.
3. Stir in the rice, cooking for 2-3 minutes until it becomes slightly golden.
4. Add cumin, paprika, salt, and pepper, continuing to stir for another minute.
5. Pour in chicken broth and bring the mixture to a boil.
6. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
7. Stir in jalapeños, tomatoes, and peas, cover again, and cook for an additional 5 minutes.
8. Remove from heat, let stand covered for 5 minutes to allow the flavors to meld.
9. Fluff rice with a fork, then add lime juice, lime zest, and fresh cilantro, mixing well.
10. Serve warm and enjoy!

Ratings and Comments

Thank you for your rating!