Can you add the cilantro stems along with the cilantro leaves?

Both provide really good flavor for the rice. When it comes to the stems, just make sure to mince them finely so they mix in better with the rice.

How can I add protein to this rice?

If you’d like to make this rice more protein rich, you can rinse and drain a can of black beans or red kidney beans and add it to the rice at the same time you add the lime juice and cilantro. Give it a good mix and now you’ve increased the protein and fiber in this dish.

Can I make cilantro lime rice with brown rice?

Yes. Just note that the cooking time for your brown rice will be longer. You will need to cook it on the lowest heat setting for 30-45 minutes depending on the type of brown rice you use.

How do I make cilantro lime rice in a rice cooker?

Skip toasting your rice and instead add your oil, rice, minced garlic, vegetable broth and salt to a rice cooker insert, making sure to adjust the amount of rice and liquid according to the recommended measures that are appropriate for your brand of rice cooker. Allow the rice to cook and then add the cilantro, lime zest and juice at the end and adjust salt to taste.

Cilantro Lime Rice - Plant Based RD

Name: Cilantro Lime Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Tex Mex
Ingredients: 1 tbsp of avocado oil or olive oil; 2 cloves of garlic, minced; 1 1/2 cups long grain white rice, I used Jasmine Rice rinsed and drained well of excess water; 1/2 tsp ground coriander; 1 vegetable bouillon cube or 1 tsp Better Than Bouillon Paste; 2 1/2 cups water; Zest of 1 lime, juice of 2 limes; 1/4 cup cilantro, minced; Salt to taste

Description

A fresh herby and citrus infused rice perfect to upgrade any main dish. This zesty Cilantro Lime Rice uses simple ingredients and is easy to make.

Ingredients

Scale

1 tbsp of avocado oil or olive oil
2 cloves of garlic, minced
1 1/2 cups long grain white rice, I used Jasmine Rice rinsed and drained well of excess water
1/2 tsp ground coriander
1 vegetable bouillon cube or 1 tsp Better Than Bouillon Paste
2 1/2 cups water
Zest of 1 lime, juice of 2 limes
1/4 cup cilantro, minced
Salt to taste

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Instructions

Warm a sauce pan or skillet over medium low heat and then add oil to warm through and lightly coat the bottom of your pan. Sauté your minced garlic in the oil for about 30 seconds or until the garlic is fragrant.
Add in the drained rice and coriander then sauté it for at least 5 minutes to help toast the rice.
Pour the water with the bouillon cube or the vegetable broth over the rice and stir to combine. Bring the pan to a boil, then reduce the heat of the stovetop to the lowest heat setting.
Sprinkle the rice with a pinch of salt and then cover the pan and cook for 12 minutes. Remove the rice from the stove top and allow the rice to rest with it’s cover on for another 5-10 minutes.
Remove the lid and then add the chopped cilantro, lime zest and juice of 1 lime. Stir to combine and then taste the rice. Adjust with more salt or lime juice based on your preference (I ended up using 2 limes, but this can vary depending on how juicy your lime is). Then the rice is ready to serve.

Notes

Use long grain white rice. You can also use other long grain varieties like Jasmine rice and Basmati rice.

Rinse your rice well. Rinsing the rice will help to remove excess starches, which will keep the rice from clumping together as it cooks.

Drain your rice really well. Shake as much excess water from the rice after draining. This will prevent the rice from causing the oil to splatter when you add it into the pan.

Do not skip toasting the rice. This gives the rice more flavor. Just toast it in the garlic and coriander for 5 minutes.

Allow your rice to rest. When the rice has finished cooking. Take it off the heat and keep the lid on for an extra 5 minutes. This will fluff it up even more to give you the best texture.