Description
This vibrant cilantro lime rice recipe combines fresh herbs, zesty lime, and toasted basmati rice cooked in a flavorful spinach and cilantro infused broth. The rice is toasted before simmering to bring out nutty aromas and then finished with fresh lime zest and juice for a bright, refreshing twist. Perfect as a side dish for Mexican-inspired meals like tacos, fajitas, burritos, or even with beans and a fried egg for a wholesome dinner.
Ingredients
Scale
Liquid Base & Herbs
- 1 cup chicken broth
- 1 cup milk (whole milk preferred, but any kind will do)
- 1 and 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
- 1 cup packed spinach
- 3/4 cup packed cilantro leaves (about 1 bunch)
Rice & Aromatics
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 and 1/2 cups basmati rice
- 1/4 yellow onion, chopped small
- 1 clove garlic, minced
Lime Finish
- 2 teaspoons lime zest (from about 2 limes)
- 3 tablespoons lime juice (about 3–4 tablespoons fresh squeezed)
Instructions
- Blend the green base: In a blender, combine 1 cup chicken broth, 1 cup milk, and 1 and 1/2 teaspoons kosher salt. Add 1 cup packed spinach and 3/4 cup cilantro leaves (stems can be included if a few get tossed in). Blend until smooth and vibrantly green, creating a nutritious flavorful base.
- Prep the aromatics: Dice 1/4 of a yellow onion finely (about 1/4 to 1/2 cup). Smash and peel 1 clove of garlic then mince it finely. Set aside for sautéing.
- Toast the rice: Heat 2 tablespoons butter and 2 tablespoons olive oil in a 2-3 quart pot over medium heat. Add 1 and 1/2 cups basmati rice and toast, stirring frequently with a wooden spoon for 3–5 minutes until fragrant and starting to turn golden, but not browned.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the toasted rice. Stir and cook for 1–2 minutes until the garlic becomes fragrant and onions soften slightly.
- Add the blended green liquid: Pour the spinach and cilantro mixture from the blender into the pot with the rice and stir to combine evenly.
- Bring to a boil: Increase heat to high and bring the liquid and rice mixture to a boil.
- Simmer covered: Once boiling, cover the pot with a lid immediately and reduce heat to low. Let the rice cook undisturbed for 15 minutes.
- Prepare lime zest and juice: While rice cooks, zest 2 limes to get about 2 teaspoons zest, then juice the limes to yield 3–4 tablespoons of fresh lime juice.
- Add lime zest and juice: After the 15 minutes cooking time, remove the lid, stir in the lime zest and lime juice, and turn off the heat but leave the pot on the warm burner.
- Steam the rice: Put the lid back on and let the rice steam off the heat for an additional 5–10 minutes to allow flavors to meld.
- Fluff and serve: Remove lid, fluff rice gently with a fork, and serve hot. This cilantro lime rice pairs wonderfully with Mexican dishes like chicken tacos, fajitas, carne asada, burritos, taco salad, or simply with black beans and a fried egg for a comforting meal.
Notes
- Use chicken broth for richer flavor or water for a lighter version.
- Blending the spinach and cilantro with the broth and milk infuses the rice with vibrant green color and fresh herb flavor.
- Don’t over-toast the rice to avoid bitterness; just a light golden color is ideal.
- Adjust cilantro amount based on your preference—hold back some leaves for garnish if desired.
- If dairy-free is desired, substitute milk with a plant-based milk and use oil instead of butter.
- Keep the lid on while simmering to ensure even cooking and fluffy rice.
- This recipe is forgiving—feel free to adjust lime amount or add more garlic/onion as you like.
