Cilantro Lime Rice

Posted by on Feb 9, 2014 | 1 comment


1 cup dry rice
1 & 1/2 cups water
1 TBSP butter
1/2 tsp pure salt
1/4 – 1/2 cup (to taste) chopped cilantro
2 TBSPs fresh lime juice
1 tsp lime zest

  • Add rice, water, butter and salt to a small pot, bring to a boil, reduce to a simmer, and cook (according to package directions).
  • Mix cilantro, lime juice and lime zest into cooked rice until well combined.



~  If eating dairy free, simply use coconut oil instead of butter.

~  Season with additional salt at the table if needed.

~  This rice is great as a side dish, particularly to anything mexican and/or spicy — and it’s very simple to prepare, especially if you do what I do and keep a few kitchen staples on hand in the freezer:  Every now and then, I’ll buy a big bag of organic limes and/or lemons, zest them all — storing the zest in an empty spice jar in the freezer.  After zesting, I’ll juice the limes (or lemons) and transfer to my covered ice-cube trays (which hold roughly 1 TBSP per cube).  When I need a tablespoon or 2 of lime or lemon juice, I just pop out a few cubes.  Likewise, if I need some zest, I just open up the freezer & grab my jar.  For more details on these tips and other suggestions for keeping things easier and more organized in the kitchen, see my older post on kitchen tips, tools & gadgets.


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  • lucymfel

    We have been buy lots of lemons and limes lately to make citrus water. And I have been storing the rinds for zest.