Cilantro Lime Brown Rice Recipe
A handful of pantry staples, one pot, and 30 minutes can make you this Cilantro Lime Brown Rice that goes with just about everything, from chicken taco bowls to Southwest steak bowls with a scoop of black bean salsa. If you love the Chipotle-style cilantro lime rice everyone’s obsessed with, this brown rice version gives you the same fresh flavor with a little more fiber and nuttiness!
The BEST Cilantro Lime Brown Rice
Chipotle is one of my go-to fast food orders, but after moving to Ecuador I had to figure out how to make it myself, cilantro lime rice included. Turns out it’s shockingly easy to recreate at home, and the secret is cooking the rice in broth instead of plain water. It adds so much flavor right from the get go!
This cilantro lime brown rice recipe has genuinely made me and my husband like brown rice, which is saying something because he’s picky about his rice (Ecuadorians are rice connoisseurs). It’s become our go-to base for taco night, and I love pairing it with chicken taco marinade. If you’re new to cooking with brown rice, this is a great low-stakes place to start, it’s basically foolproof!
Why You’ll Love This Cilantro Lime Brown Rice
- It’s ridiculously easy. Rinse, simmer, stir! The cilantro and lime and just stirred in at the end, so there’s no special steps!
- It tastes better than takeout. The broth base gives it a savory depth that plain steamed rice just doesn’t have.
- It’s a fiber-packed upgrade. Swapping white rice for brown rice makes this feel like a more nourishing side without sacrificing flavor.
- It’s endlessly versatile. Serve it as a bowl base, a taco filling, or a simple side.
- It reheats beautifully. This is one of my favorite meal-prep staples because it holds up well in the fridge all week. You can also double it up and freeze some for later!
Cilantro Lime Brown Rice Ingredients
- Brown rice – the hearty, fiber-rich base of the dish. Rinsing it first just gets rid of any impurities.
- Water or chicken broth – broth adds a big flavor boost, if you need it vegetarian use vegetable broth.
- Salt – only needed if you’re using water instead of broth, which is already seasoned.
- Olive oil – a small amount helps keep the grains separate and adds richness.
- Fresh cilantro – stirred in at the end for that signature herby brightness.
- Lime juice – the acidity balances the rice and ties everything profile together.
Variations & Substitutions
- Make it vegan: Use vegetable broth instead of chicken broth.
- Swap the grain: White rice or jasmine rice work too, just adjust the cook time down to about 15 to 18 minutes or according to the package instructions.
- Add zest: A little lime zest along with the juice makes the citrus flavor even more pronounced, if you want it extra limey!
How to Make The Best Cilantro Lime Brown Rice
Bring to a boil. Rinse the rice to remove any dirt or impurities. Add the rinsed rice, water or broth, and olive oil to a saucepan. Bring to a boil, then reduce the heat to low and cover with a tight-fitting lid.
Simmer & finish with cilantro and lime. Let the rice cook undisturbed on low heat for about 25 minutes, or until the liquid is fully absorbed. Stir in the chopped cilantro and fresh lime juice, cover again, and let it steam off the heat for a few minutes before fluffing and serving.
Lauren’s Top Tips for the Best Brown Cilantro Lime Rice
- Use the same cup for rice and liquid. Measuring both with the same cup keeps your rice-to-liquid ratio accurate every time.
- Don’t skip the rinse. A quick rinse under cold water removes surface starch and any impurities which prevents clumpy, sticky rice.
- Keep the lid on tight. Brown rice needs steady steam to cook through evenly, so resist the urge to peek.
- Let it rest off the heat. Those last few minutes of steaming help the rice finish cooking and makes it easier to fluff.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or broth to loosen it back up, either in the microwave or in a covered pan on the stove.
Uses for Cilantro Lime Brown Rice
There are literally so many ways to use this brown cilantro lime rice! Here are some of my favorite ways to use it:
- Use it as a base for taco bowls like my chicken taco bowls or steak taco bowls. It would also go great with sweet potato taco bowls!
- Serve it alongside air fryer salmon bites or air fryer steak bites.
- Pack it into meal-prep containers with protein and veggies for the week.
FAQs
Yes! Brown rice works great for cilantro lime rice. Just extend the simmer time to about 25 minutes and adjust the liquid since it takes longer to cook than white rice and needs more liquid!
Cilantro lime rice can be a healthy choice, especially made with brown rice. It offers more fiber than white rice, and the cilantro and lime add fresh flavor without extra calories.
The secret is cooking the rice in broth instead of plain water. It builds a savory base that plain water just can’t match, then finishing with fresh cilantro and lime juice at the end keeps their flavor bright.
Yes, cooked brown rice freezes well. Just cool it completely first, then store in an airtight container or freezer bag for up to 2 months!
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Cilantro Lime Rice with Brown Rice
Ingredients
Method
- Rinse the rice in a mesh sieve.1 ½ cups brown rice
- To a saucepan, add rinsed rice, water or broth, and olive oil. Bring to a boil, then turn to low heat and cover with a tight lid.3 ½ cups water or chicken broth, 1 tsp olive oil
- Allow to simmer on low until the water is gone, about 25 minutes.
- Once the water has been soaked up, add in chopped cilantro and lime juice, then cover and allow to steam off the heat for a few minutes before serving.2-3 tbsp Fresh cilantro, Juice of one lime
Nutrition
Notes
- Use the same measuring cup for both the rice and the water/broth to keep the ratio accurate.
- Keep the lid on tight while simmering, brown rice needs steady steam to cook through evenly.
- Let the rice steam off the heat for a few minutes before serving; this helps it finish cooking and makes it easier to fluff.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
