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Cilantro Lime Rice


Makes 8 cups
Great with Quesadilla, enchiladas, or taco night
Detox friendly

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  • 2 1/2 C uncooked brown rice
  • 4 C low-sodium vegetable broth
  • 2 cloves garlic, minced
  • 1/4 C fresh lime juice
  • 1 1/2 TBS olive oil
  • 1/2 - 1 tsp sea salt
  • 1 1/2 tsp dried oregano (Mexican preferred)
  • 1 1/2 Tsp ground cumin
  • 1/2 tsp ground white pepper
  • 1 1/4 C fresh cilantro, chopped



Step 1

Add rice and vegetable broth to 3 quart pan; bring to boil over high heat, give it a quick stir, cover and lower
heat to lowest simmer setting. Continue to simmer on low for 45 minutes. Remove from heat and let stand
covered for 5 minutes, or until any remaining liquid in bottom of pan is absorbed. Fluff with fork. While
rice cooks, whisk together the garlic, lime juice, olive oil, salt, oregano, cumin, and pepper. Pour over
cooked rice, add the cilantro, and lightly toss with fork until combined. Taste and add salt, if desired.
Freezes and reheats well. Rice and broth may be cooked in a rice cooker instead of on stove top.

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