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a metal fork digging in to a close up shot of green cilantro lime rice with cilantro garnish.
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5 from 6 votes

Cilantro Lime Rice

I have tried several recipes for Cilantro Lime Rice--they all tasted the same as regular rice, with maybe some vague limey notions. I don't ever want the lime in my life to be vague. This recipe, also known as Arroz Verde (Green Rice) brings the zip! We start with aromatic basmati rice, add a couple special ingredients to amp up the creaminess and flavor, finishing with lime juice AND zest. This is my favorite side dish to serve with Chicken tacos, Fajitas, Carne Asada, Burritos, you name it. Or just eat all by itself, it's that good!
Prep Time10 minutes
Cook Time20 minutes
Steam time10 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American, Mexican
Servings: 5
Calories: 332kcal
Author: The Food Charlatan

Ingredients

  • 1 cup chicken broth*
  • 1 cup milk I used whole milk, any kind will do
  • 1 and 1/2 teaspoons kosher salt or use 1 teaspoon of table salt
  • 1 cup spinach packed
  • 3/4 cup cilantro packed tight (about 1 bunch)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 and 1/2 cups basmati rice
  • 1/4 yellow onion chopped small
  • 1 clove garlic
  • 2 teaspoons lime zest buy at least 2 limes
  • 3 tablespoons lime juice

Instructions

  • Blend. In a blender, add 1 cup chicken broth*, 1 cup milk, and 1 and 1/2 teaspoons kosher salt. Pack a 1 cup measuring cup with spinach, then add it to the blender.
    Clean your cilantro, then use a knife to cut the leaves away from the stems. Add the whole bunch worth of leaves to the blender (or less, if you are not that into cilantro. Also you can hold some leaves back for garnishing later, if you want.) If a few stems get tossed in, that's okay. Blend the mixture until it is smooth and vibrantly green.
  • Prep the veggies. Cut 1/4 of an onion into a small dice. This could be anywhere from 1/4 to 1/2 cup onion; add more if you love onion! This recipe is forgiving.
    Smash a clove of garlic with the side of a chef's knife, peel, then mince finely. Set aside.
  • Toast the rice. In a 2 or 3 quart pot that has a properly fitting lid, heat 2 tablespoons butter and 2 tablespoons oil over medium heat. Add 1 and 1/2 cups basmati rice. Stir with a wooden spoon and toast for about 3-5 minutes, until the rice is fragrant and starting to turn golden brown (not dark brown, don't over do it!)
  • Add the chopped onion and 1 clove of garlic to the rice in the pan. Stir and saute for about 1-2 minutes, until the garlic is fragrant.
  • Pour in all the green stuff from the blender. I love this part! Liquid health. Stir it all together.
  • Turn the heat up to high and bring to a boil.
  • Once it boils, cover the pot with a lid and immediately turn the heat down to low. Set a timer for 15 minutes.
  • Prep the limes. While the rice is cooking, zest 2 limes. (I love my microplane grater for this!) You need about 2 teaspoons. Cut the limes and juice them until you have at least 3-4 tablespoons juice.
  • When the rice has cooked for 15 minutes, remove the lid and add the lime zest and juice. Use a rubber spatula to stir it all together. Turn the burner off but leave the pot on the still-hot burner.
  • Put the lid back on and let the rice steam with the lime for another 5-10 minutes.
  • Remove the lid, fluff the rice with a fork a bit, and it's ready to serve! Eat hot with Chicken tacos, Fajitas, Carne Asada, Burritos, Taco Salad, you name it! Or serve simply with the black beans recipe I've included in the notes. A favorite dinner of mine, with a fried egg maybe. Mm-mm. Rice and beans foreverrr!

Notes

*Instead of chicken broth, I used 1 cup water and 1 teaspoon chicken base. I have two brands I like, Zoup Chicken Culinary Concentrate, and also Better Than Bouillon Chicken Base. I love keeping these products on hand in my fridge! 

Easy Black Beans Recipe

I love to make this rice with my stupid-easy black beans from a can. Here's the recipe if you want it, it's super simple but sometimes really hits the spot for a quick dinner, especially if you eat it with a fried egg on top. And don't even get me started on fried plantains added to this situation--not an ingredient I usually have on hand! This could be my last meal guys. I'm a simple girl.
  • 1 tablespoon oil
  • 1/4 cup chopped onion
  • 1 clove garlic
  • 1 can black beans, don't drain it, just dump in the whole thing.
  • 1 teaspoon kosher salt (use like 1/2 teaspoon table salt)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 teaspoon taco seasoning (or a sprinkle of chili powder will do here) 
  • 2-3 tablespoons chopped cilantro
Heat the oil in a pot, and add in the garlic and onions. Saute for 3-5 minutes over medium heat, until onions soften slightly. Add the whole can of beans, no draining, we need that liquid. Add 1 teaspoon kosher salt, 1 teaspoon cumin, 1 teaspoon oregano, and 2 teaspoon taco seasoning. I just made up all these spice measurements, btw. (Except the salt; 1 teaspoon kosher salt is about what you need for 1 can of beans.) Play around and see what you like! Heat the beans over medium, until they come to a simmer. Serve right away, or let it keep simmering as long as you need, turning it to low if it's going to be a while. Add 2-3 tablespoons chopped fresh cilantro. 

Nutrition

Calories: 332kcal | Carbohydrates: 49g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 19mg | Potassium: 215mg | Fiber: 1g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 1mg