This cilantro lime brown rice tastes just like Chipotle’s. It’s a fast, flavorful staple to keep in the fridge. Use it to build burrito bowls, serve alongside tacos or grilled dishes, or mix in extras like beans and vegetables for a quick meal.
With this rice ready, you can throw together a satisfying dinner in minutes: add beans or cooked eggs, spoon on salsa or guacamole, and you have a complete bowl in about ten minutes. Leftover greens or roasted vegetables also pair beautifully with it.
This recipe begins with perfectly cooked long-grain brown rice and finishes with bright citrus, fresh cilantro, and a touch of oil for shine and separation. For extra protein, stir in a can of well-rinsed black beans after cooking.
Cilantro Lime Brown Rice Ingredients
This version is inspired by the flavors of a popular cilantro lime rice: simmered with a bay leaf, finished with lime and lemon juices, tossed with cilantro, and brightened with a bit of oil and salt.
Ingredients you’ll need:
Long-Grain Brown Rice
Use long-grain brown rice for its nutty flavor and separate grains. Rinse before cooking.
Bay Leaf
Cook the rice with a bay leaf to add a subtle savory note.
Fresh Cilantro
Chopped cilantro gives the rice its fresh, herbaceous lift.
Lime Juice
Fresh lime juice is essential—about one medium lime for this recipe.
Lemon Juice
A splash of lemon juice balances and brightens the citrus flavor.
Olive Oil
A small amount of oil keeps the rice glossy and prevents clumping. Extra-virgin olive oil works well.
Uses for Cilantro Lime Brown Rice
This rice pairs with Mexican and Tex‑Mex dishes and works as a base for bowls or as a side. Here are common ways to use it:
Make Burritos or Burrito Bowls
Top the rice with:
- Beans: refried or whole cooked beans for protein.
- Salsa: pico de gallo, red salsa, or salsa verde.
- Avocado: guacamole, avocado sauce, or sliced avocado.
Serve as a Side Dish
Serve it alongside tacos, enchiladas, quesadillas, huevos rancheros, or grilled meats and vegetables for a complete meal.
I’d love to hear how your rice turns out. It keeps well in the fridge and makes weeknight cooking much easier.
Cilantro Lime Brown Rice
- Author: Kathryne Taylor
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1/2 cups
This cilantro lime brown rice is an easy, flavorful side that tastes like the restaurant version and makes about 4 ½ cups—enough for four servings.
Ingredients
- 1 1/2 cups long-grain brown rice or brown basmati rice, rinsed
- 1 bay leaf
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice (from about 1 lime)
- 1 1/2 teaspoons lemon juice (from 1 small lemon)
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon fine sea salt (plus more to taste)
Instructions
- Bring a large pot of water to a boil over high heat. Add the rinsed rice and the bay leaf. Stir briefly and let the rice boil for 30 minutes, adjusting the heat if it begins to overflow.
- Drain the rice, return it to the pot, cover, and let it rest off the heat for 10 minutes. Discard the bay leaf and fluff the rice with a fork.
- Stir in the cilantro, lime juice, lemon juice, olive oil, and salt. Taste and add more salt if needed (about 1/4 teaspoon more, if desired). Keep covered until ready to serve.
- Store leftovers covered in the refrigerator for up to 5 days.
Notes
For extra protein, stir in one can of well-rinsed black beans (or 1 1/2 cups cooked black beans) after the rice is cooked.
- Category: Side Dish
- Method: Cooked
- Cuisine: Mexican