Cilantro Lime Rice (Rice Cooker)

Make perfect Cilantro Lime Rice in the rice cooker every time. This is a light, fluffy, and flavorful dish. With only 7 simple ingredients, this recipe is completely foolproof, letting the rice cooker do all the work. Even on busy weeknights, you can have this restaurant-style side dish in minutes.

My family can't get enough of this cilantro lime rice. It disappears before anything else on the table! It's the perfect side for enchiladas or tacos, adding a bright, fresh flavor to your meal. This rice is always a hit and incredibly easy to make.

Why You'll Love This Recipe

• Easy to make - You let the rice cooker do all the hard work!
• Bright Fresh Flavor - Lime juice and cilantro bring this to life.
• Restaurant feels at home - Taste just like your favorite Mexican-inspired rice.
• Easy to customize - Adjust the lime, salt, and herbs to your taste.
• Versatile side dish - Perfect with tacos, bowls, and enchiladas.

Recipe Video

Ingredients

• Rice: The base of this dish, I love Jasmine rice for this.
• Water: Adds moisture
• Cilantro: Chopped finely for that fresh taste
• Lime Juice: Freshly squeezed for the best results
• Salt: Enhances all the flavors
• Garlic Powder: Adds a savory touch
• Olive Oil: Adds a touch of richness and helps keep the rice from sticking

How to make Cilantro Lime Rice

1. Rinse the rice - Rinse the rice under cold water until the water runs clear. This helps remove excess starch, keeping the rice light and fluffy.
2. Add ingredients to the rice cooker - Add the rinsed rice, 3 tablespoons of lime juice, olive oil, garlic powder, and salt to the rice cooker and give it a stir to coat the rice. Pour in the water and gently stir once more to bring everything together.
3. Cook the rice - Turn on the rice cooker ( I used our Aroma) and cook according to your cooker's instructions.

4. Fluff and add cilantro - Once cooked, transfer the rice to a large bowl and gently break it apart with a fork. Add in the chopped cilantro and mix until combined.
5. Finish with lime juice - Drizzle the remaining 1 tablespoon of lime juice over the rice and give it one final toss before serving.

Equipment

• Rice Cooker - I use this rice cooker; it is reliable and a great price for perfectly cooked rice every time.
• Cutting Board - A sturdy cutting board makes prep quick and easy
• Juicer - Fresh lime juice really makes this rice pop, so a simple juicer is a must.
• Knife - I love my Flint and Flame chef's knife for chopping cilantro.

Substitutions and Variations

• Rice Swaps - Jasmine is my favorite, but basmati rice works great, has a nuttier flavor, and sushi rice will have a stickier texture. Brown rice can also be used; just make sure to adjust the water and cook time.
• Make it low-carb - Try this Cauliflower Cilantro Rice version
• Use broth instead of water - Chicken or vegetable broth will add extra depth of flavor.
• Make it creamy - Stir in some butter at the end for a richer finish.
• Add some heat - Toss in diced jalapeños or a pinch of red pepper flakes.
• Citrus Boost - Add in lime zest for even more bright, fresh flavor.

Tim's Expert Tips

• Jasmine rice is my go-to - It has a light, fluffy texture with a subtle aroma that pairs perfectly with the fresh cilantro and lime.
• Rinse your rice - Rinse until the water runs clear to remove excess starch and keep the rice from getting sticky or clumpy.
• Add a little olive oil to the rice cooker - This helps prevent sticking and gives the rice a smooth, slightly richer finish.
• Add extra flavor - Swap the water with vegetable or chicken broth for extra depth of flavor.
• When reheating - Add a squeeze of lime juice and a little extra cilantro to freshen up flavors.
• Cool your rice properly - After cooking, spread the rice out in a shallow dish to help it cool quickly. Rice can spoil fast if it sits warm for too long, so aim to get it in the fridge within 1 hour.

What to Serve with Rice

• Turkey Enchiladas
• Slow Cooker Carnitas
• Taco Pie
• Baked BBQ Chicken Legs
• Burrito bowls - this is the perfect rice to use as the base with beans, grilled meat, salsa, and avocado.

Storage

Refrigeration: You can store cooled leftover rice in an airtight container for up to 4 days.

Freezing: Transfer the cooled rice to a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge for best results.

Reheating:

• Microwave - Add a splash of water, cover with a damp paper towel, and heat in 30-second intervals. Fluffing in between.
• Stovetop - Warm in a skillet over medium-low heat with a little water or broth, stirring occasionally.

Tim's Tip: Cool the rice quickly before storing to keep it safe and prevent spoilage.

FAQs