Cilantro Rice

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IMG_4254xOver the years, I have come to really appreciate the fresh flavor of cilantro. One rice bowl at Chipotle, and I just had to start making cilantro rice at home. It’s actually very quick and easy to make at home, with just a few key ingredients. I like to use it for making rice bowls, but honestly I could just eat the rice as a meal.

Cilantro Rice


1 Cup Basmati Rice, rinsed and drained
1 TBSP butter or olive oil
2 TBSP onion, finely chopped
2 cloves garlic, minced
2 Cups water
1 tsp salt
handful of fresh cilantro, finely chopped (about 1/2 Cup)
2 TBSP lime juice


  1. Rinse the rice in water until the water turns clear. Using a mesh strainer, drain the water from the rice and set aside.
  2. Melt butter in a medium saucepan over low heat. Add the onion and turn up the heat to medium. Sauté the onion for a few minutes until it starts to get tender. Now toss in the garlic and cook for another minute until aromatic.
  3. Add the rice to the saucepan and stir around with the onion/garlic sauté. Let it cook in the mixture for a few minutes.
  4. Now pour in the water and stir. Raise the heat to bring it to a boil and stir in the salt.
  5. Then reduce heat, cover, and simmer for about 15 minutes.
  6. After cooking for 15 minutes, mix in the lime juice and cilantro. Replace the cover and cook for another 5 minutes, or until all the water is absorbed.
  7. Fluff the rice with a fork and serve. Makes about 4 servings.

Additional Notes:

  • For rice bowls, you can top the rice with any variety of ingredients: Mexican-flavored chicken, beans, corn, shredded cheese, sliced black olives, avocado, tomatoes, etc. Leftover Corn and Black Bean salad is an easy way to add a lot of flavor. And don’t forget guacamole as an option, too.
  • In the picture above, I served it with chicken taquitos. For taquitos, I simply roll Mexican-flavored chicken in corn tortillas and cook in a lightly greased skillet. (For ease of rolling, dip corn tortillas in hot oil (or spray with oil) before rolling and heat on a dry skillet for about 10 seconds on each side.)

Notable Links:



I like all your serving ideas. One of my kids grew some herbs last year, including cilantro, and then decided he really didn’t like it. So I don’t use it much, but fresh herbs are always a great addition. Thanks for sharing this as part of the blog carnival.


Yes, that’s their rice. Oh I miss that. I really can’t eat rice, maybe a spoonful. I think that the butter makes this rice dish but that’s off limits to me too. I’m just going to enjoy your virtual rice now. Thank you.


I’m sure I’ve said this before but I LOVE your additional notes. I always learn something that I can use in my own cooking. Thanks for a great recipe – cilantro is a great herb, cooked or fresh, and paired with garlic & lime you have an incredible flavor profile.


I love the rice at Chipotle and yours looks identical. How about the rice at Bonefish – it is the sweetest rice I have ever tasted. I love your blog and I just included a link to it in my lastest article about kids with celiac disease.


Are you talking about the jasmine rice at Bonefish? I haven’t tried to make it, but it would be worth the time and effort. It’s very good – goes great with a grilled fish and mango salsa. I’ll let you know if I get around to that. It may take, a few more trips to Bonefish for tasting. 😉
Thanks for your kind words and linking to CeliacFamily.


Great idea to add cilantro and lime juice to the rice. I’ll have to try this one. Thanks for sharing.


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I absolutely love Chipotle! I will have to try making that…I moved and I have not found any chipoltles around anywhere sadly.

– Jessika : Celiac Speaks – Symptoms, Recipes, Restaurants and Daily Life


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Every time I see this I swear I can smell it. Thank you for sharing it on Friday Foodie Fix.


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