Cilantro-Lime Rice Pilaf
A fragrant base for any meal, this rice is infused with lime zest, fresh cilantro, and toasted spices. This mexican ready in about 50 minutes pairs long grain rice, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 1.5 cups long grain rice
- 1 small, finely diced onion
- 2 cloves, minced garlic
- 1/2 cup coconut milk
- 1 tbsp lime zest
- 1/4 cup, chopped cilantro
- 0.5 tsp ground cumin
- 0.25 tsp ground coriander
- 2 tbsp olive oil
- 0.5 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 small diced onion and 2 minced garlic cloves, sauté for 3 minutes until softened and golden.
- Step 2: Stir in 1.5 cups long grain rice, cooking for 1 minute to coat the grains in oil. Add 0.5 tsp salt and 0.5 tsp cumin, stirring to combine.
- Step 3: Pour in 1/2 cup coconut milk and 1 tbsp lime zest, stirring until the liquid is absorbed. Cover and simmer for 15-18 minutes until the rice is tender and the liquid is fully absorbed.
- Step 4: Fluff the rice with a fork, then stir in 0.25 tsp coriander and 1/4 cup chopped cilantro. Let sit for 5 minutes before serving.
Frequently asked questions
How long does Cilantro-Lime Rice Pilaf take to make?
Total time is about 50 minutes (25 min prep + 25 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 Rice Pilaf?
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 rice from drying out.
Can I substitute ingredients in Cilantro-Lime Rice Pilaf?
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 Rice Pilaf 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.
What goes well with Cilantro-Lime Rice Pilaf?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Perfect mexican recipe for a weeknight dinner.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
