Making cilantro lime rice at home is nearly as easy as ordering it at your favorite Mexican restaurant!
Remember when I kept talking about cookies to keep my mind off the house we had an offer on? Well, we didn’t get it, so let’s talk about rice. First, let me tell you what happened, because I’m not over it yet. The housing market here in Metro Detroit is ridiculous right now. This particular listing came up late Thursday night, we saw it Friday afternoon, made an offer Saturday morning (first, I might add), and then there were 5+ other offers. So, the sellers called for “highest & best” by Monday at 3:00 pm. We threw our best offer into the pool but didn’t win. This isn’t the first one we lost and it’s super discouraging but I keep telling myself that means there’s another better one coming for us. We’ve gotta win eventually, right? Happy thoughts.
Back to this rice. We’re trying to low carb it (as we should with my diabetic husband), but I really wanted some rice to go with my Mexican Pizza. Making this was an afterthought but it was so easy that it didn’t need much thought.
Last week at the market they were out of fresh cilantro (how does that happen?) so I bought the kind that comes in a tube (this one). I’m sure fresh is better, but this was easy to just squirt in. ha. Overall, this rice was the perfect little side dish.
Cilantro Lime Rice
- 1 teaspoon olive oil
- 1 teaspoon cilantro paste or 2 teaspoons fresh chopped
- 2/3 cup white rice
- 1 cup water
- 1/2 teaspoon salt
- juice of one lime
- Heat a large saucepan over low heat and add the olive oil.
- Stir in the rice and lime juice and cook for one minute.
- Add in the water, salt, and cilantro. Stir, then bring to a boil.
- Once boiling, stir, cover the pot, turn the heat down, and simmer until the water is absorbed, about 20 minutes. I fluff after about 10 minutes so none of the rice sticks to the bottom of the pan.
- Once done, drizzle with a tiny bit more olive oil and fluff with a fork.
Adapted from Chipotle Fan