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stovetop cilantro lime rice
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5 from 2 votes

The Best Stovetop Cilantro Lime Rice, Restaurant Style

How come your home cooking doesn't taste like the stuff at the restaurant? Because you're not doing it restaurant-stye! And you forgot the secret ingredient! Recipe from Tom Venuto's Burn the Fat, Feed the Muscle Blog (www.BurnTheFatBlog.com)
Prep Time6 mins
Cook Time24 mins
Total Time30 mins
Course: Side Dish
Cuisine: Mexican, Thai
Keyword: chipotle, cilantro, lime, mexican, rice
Servings: 4
Calories: 199kcal


  • 2 tsp Fresh garlic finely minced
  • 1 Tbsp Extra virgin olive oil
  • 1 Cup Basmati) white long-grain rice, dry (uncooked) (180g, approx 3 cups cooked)
  • 2 Tbsp Lime juice (juice of one lime)
  • 3/4 Cup Fresh cilantro, finely chopped
  • 2 cups Chicken broth, reduced sodium
  • 1/2 tsp Salt (or to taste)
  • 1 Tbsp Lime zest (zest of one lime)


  • Zest one lime and finely mince the garlic.
  • Heat 1 Tbsp olive oil in pot on medium high.
  • Add rice. Toast the rice 3 minutes, stirring regularly, before adding the liquid.
  • Add garlic, cook for 1 more minute, stirring frequently.
  • Add chicken broth (or water) and add zest of one lime (optional: reserve a little lime zest for garnish).
  • Bring to a full boil. Cover with lid, turn down to low and simmer for about 20 minutes or until most of liquid is absorbed and rice is cooked, stirring occasionally.
  • While rice cooks, chop cilantro.
  • Check doneness at about 15 minutes and taste test. Add salt if desired.
  • When rice is cooked, transfer to large serving bowl. Add lime juice and cilantro and fluff/fold to combine.
  • Optional: garnish with extra pinches of lime zest.


Calories: 199kcal | Carbohydrates: 37.4g | Protein: 4.2g | Fat: 3.9g