Cilantro Lime Brown Rice

Ingredients

• 190 g (1 cup)long-grain brown rice (or white rice)
• 22.5 ml (1½ tbsp)fresh lime juice
• 10 ml (2 tsp)fresh lemon juice
• 8 g (½ cup)fresh coriander, finely chopped
• 1.25 g (¼ tsp), plus more to tastesalt
• 2.5 ml (½ tsp)lime zest
• 2spring onions
• 1.25 ml (¼ tsp) or 1 clovegarlic powder or minced garlic
• To tastesweetcorn
• To tasteblack beans

Instructions

1. 1

   Rinse and cook

   Rinse the rice and cook it according to the instructions on the packet.

2. 2

   Chop coriander

   While the rice cooks, finely chop the coriander; remove the larger stems if you prefer.

3. 3

   Combine ingredients

   Put the cooked rice, chopped coriander, lime juice, lemon juice and salt in a medium bowl. Stir until combined.

4. 4

   Season to taste

   Add more salt if you like, or stir in any of the optional flavours or additions.

What is cilantro lime rice?

Cilantro lime rice is a citrusy, herb-flecked rice side often served alongside Mexican-inspired meals. This version uses brown rice for a nuttier taste and a pleasantly substantial texture.

Fresh lime and lemon juice brighten the cooked grains, while chopped coriander adds a fragrant finish. The method is simple: cook the rice, then mix in the flavourings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 139 calories, 3g protein, 29g carbs, 1g fat.

The rice supplies most of the carbohydrates, while the coriander and citrus contribute flavour with little added fat. The listed serving provides 3 g of protein; pairing it with a protein-rich main and vegetables makes a more rounded plate.

Choosing the rice

Brown rice: its bran layer gives the grains a more robust flavour and texture, and it usually takes longer to cook than white rice. Follow the packet directions so the grains are tender before adding the other ingredients.

White rice: this is offered as an alternative and can make a softer, milder version. Its cooking time and water requirements may differ, so use its packet instructions.

Getting the citrus right

Lime juice: it gives the dish its main tangy note, so stir it through the rice while the grains are cooked. Lemon juice adds another layer of citrus without changing the straightforward method.

Lime zest: the optional zest adds concentrated lime aroma. Grate only the coloured outer peel, avoiding the bitter white pith.

Chopping the coriander

Leaves and stems: finely chop the coriander so it distributes through the rice rather than gathering in large pieces. Removing the thicker stems is optional, as the recipe allows.

Timing: chop the herbs while the rice cooks, then add them in the mixing step. This keeps the preparation moving without adding another cooking stage.

Seasoning and texture

Salt: the listed amount is a starting point, and the recipe invites you to add more to taste. Stir first, then taste a spoonful to judge whether the citrus and rice seem balanced.

Mixing: fold the ingredients through the cooked rice until the herbs and juices are spread evenly. If the grains are still firm, return to the packet guidance rather than relying on the mixing step to finish cooking them.

Serving ideas

This rice works as a side for a variety of Mexican-inspired meals, as the recipe description suggests. Its fresh citrus and herb flavours also sit comfortably beside dishes with beans or sweetcorn.

Spring onions, garlic, sweetcorn and black beans are listed as optional additions. Add any you fancy during the final mixing and seasoning stage.

Recipe notes & tips

• Use the packet directions for the rice variety you choose.
• Remove the larger coriander stems if you prefer a finer texture.
• Chop the coriander while the rice cooks to make efficient use of the time.
• Stir the citrus and herbs through the rice evenly before tasting.
• Adjust the salt at the end, since the recipe allows more to taste.
• Add optional ingredients during the final mixing step.

Variations

• Use white rice: follow its packet directions for a softer, milder version.
• Add lime zest: stir in the listed zest for a more pronounced lime aroma.
• Add spring onions: slice the two onions and mix them in with the optional additions.
• Add garlic: use the listed garlic powder or minced clove for a savoury note.
• Add sweetcorn: stir in as much as you like for sweet pops among the grains.
• Add black beans: fold them through for a more substantial side.

Common mistakes to avoid

• Guessing the cooking time: brown and white rice differ, so follow the packet instructions.
• Adding rice before it is tender: cook it fully according to the packet before mixing in the other ingredients.
• Leaving large coriander pieces: chop the leaves finely for a more even distribution.
• Over-salting at once: start with the listed amount, taste, then add more if needed.
• Using too much zest: grate just the coloured peel and avoid the bitter white pith.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions