This cilantro lime rice is irresistible and easy to make. Cook your preferred rice—long-grain, short-grain, white, or brown—using your usual method, whether that’s a rice cooker, Instant Pot, or a heavy-bottomed pan with a tight-fitting lid.
What transforms simple cooked rice into something you’ll crave is a quick, vibrant dressing: cilantro, scallion greens, garlic, olive oil, lime juice, water, and kosher salt blended to a silky sauce and folded into the hot rice. The result is fragrant, bright, and full of fresh flavor.
Cilantro Lime Rice Recipe
Sometimes the simplest combinations deliver the biggest satisfaction. For me, a perfectly cooked bowl of rice is comfort food, and a few times each week rice accompanies dinner at our table. When I end up with more fresh cilantro than I can use right away, this herb-forward rice is my go-to: it uses up herbs without waste and turns plain rice into a lively side dish.
To make the dressing, wash and roughly chop the cilantro and the green parts of scallions, then blend them with garlic, extra virgin olive oil, lime juice, a tablespoon of water, and kosher salt until smooth. Pour the bright green dressing over freshly cooked, hot rice and fluff to distribute the color and flavor. Close the lid and let the rice steam off the heat for about 10 minutes so the aroma and flavors meld.
The finished rice smells intensely herbaceous and lime-forward, and tastes fresh, fragrant, and bold. It also appeals to picky eaters because the herbs are blended into a smooth sauce rather than appearing as visible pieces.
Best Way to Cook Rice
You can cook rice perfectly on the stovetop, but electric appliances simplify the process. An Instant Pot or countertop electric pressure cooker produces consistent results and makes hands-off cooking easy. A dedicated rice cooker also works well; even a basic model with a timer is helpful for planning meals.
Cook’s Notes
- Follow the package instructions for your chosen rice. White jasmine or sushi rice work particularly well because their texture absorbs the herb dressing beautifully. Brown or sticky rice also work but produce a different texture and flavor profile.
- You don’t have to chop the herbs finely before blending, but aim for a smooth puree. Minimize blender run time so the mixture stays raw and bright when you add it to hot rice—this preserves the most aroma and flavor. If you don’t mind small bits of herb, pulse to a coarser slurry.
- Time the dressing so it’s ready just as the rice finishes cooking. If using the stovetop, move the pan to a cool burner before adding the dressing. For rice cookers or Instant Pots, open the lid, drizzle the dressing, and fluff. After mixing, close the lid and let the rice steam off the heat for about 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or in a covered saucepan over low heat with a splash of water to restore moisture.
- This rice pairs well with grilled or roasted meats, fish, vegetables, Tex‑Mex or Southwestern dishes, and makes a tasty base for bowls. It’s also delicious reheated with a fried egg and hot sauce for breakfast.
Cilantro Lime Rice
- Just before the rice finishes cooking, wash and roughly chop the cilantro and scallion greens. Add them to a blender with the minced or pressed garlic, extra virgin olive oil, fresh lime juice, water, and kosher salt. Blend on high until smooth.
- When the rice is done, lift the lid, drizzle the scallion-cilantro dressing over the rice, and fluff with a rice paddle or broad spoon until the rice is evenly colored. Close the lid and let the rice steam off the heat for 10 minutes. Serve hot, warm, room temperature, or cold.
- Store leftover rice tightly covered in the refrigerator for up to four days.
Scallion Cilantro Lime Rice
Rebecca Lindamood
Ingredients
- 2 cups dry rice prepare according to package instructions
- 1 packed cup fresh cilantro leaves and tender stems
- 4 scallions greens only
- 2 cloves garlic peeled and minced or pressed
- 1/4 cup extra virgin olive oil
- juice of half of a fresh lime
- 1 tablespoon water
- 1 teaspoon kosher salt
Instructions
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Just before the rice is finished cooking, wash and roughly chop the cilantro and scallion greens. Add them to the carafe of a blender along with the minced or pressed garlic, extra virgin olive oil, fresh lime juice, water, and kosher salt. Blend on high until smooth.
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When the rice is done, immediately lift the lid, drizzle the scallion-cilantro dressing over it, and fluff with a rice paddle or broad spoon until the rice is evenly colored. Close the lid (or move the pan to a cool burner if cooking on the stove). Let the rice steam for 10 minutes before serving. The rice can be served hot, warm, room temperature, or cold.
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Store leftovers tightly covered in the refrigerator for up to 4 days.
This post was originally published July 2014; photos, cook’s notes, and Instant Pot instructions were updated January 2019.