Cilantro-Lime Guatemalan Red Rice
Fluffy red rice cooked with tomato sauce and infused with fresh cilantro and lime for a zesty side dish perfect with any meal. This latin american-inspired rice & grains (vegan, gluten free) ready in about 35 minutes pairs long grain white rice, tomato sauce, tablespoons vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup long grain white rice
- 1/2 cup tomato sauce
- 2 tablespoons vegetable oil
- 2, minced garlic cloves
- 2 cups chicken broth
- 3/4 teaspoon salt
- 1/3 cup, chopped fresh cilantro
- 1 tablespoon fresh lime juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear; drain well.
- Step 2: Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 3: Add the drained rice to the pan and sauté, stirring constantly, for 3-4 minutes until some grains turn golden and toasted.
- Step 4: Stir in 1/2 cup tomato sauce and cook for 1 minute until the rice is evenly coated.
- Step 5: Pour in 2 cups chicken broth and add 3/4 teaspoon salt. Bring to a boil, then reduce heat to low and cover tightly with a lid.
- Step 6: Simmer rice for 18-20 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
- Step 7: Fluff rice with a fork, then stir in 1/3 cup chopped fresh cilantro and 1 tablespoon fresh lime juice. Serve warm.
Frequently asked questions
How long does Cilantro-Lime Guatemalan Red Rice take to make?
Total time is about 35 minutes (5 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cilantro-Lime Guatemalan Red Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in Cilantro-Lime Guatemalan Red Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cilantro-Lime Guatemalan Red Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cilantro-Lime Guatemalan Red Rice vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
