Cilantro-Lime Rice with Avocado and Roasted Corn Salad

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Fluffy white rice tossed with fresh cilantro and lime, served alongside a vibrant roasted corn and avocado salad for a refreshing Latin American side dish. This Latin American-inspired rice and grain recipe (vegetarian, gluten free), ready in about 35 minutes, pairs long-grain white rice, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 1/2 cups long-grain white rice
• 3 cups water
• 1/2 tsp salt
• 1/2 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 1/2 cups fresh corn kernels (from 2 ears)
• 1 medium ripe avocado, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/4 tsp salt (for salad)
• 1/8 tsp black pepper (for salad)

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Instructions

1. Step 1: Rinse 1 1/2 cups long-grain white rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 3 cups water, and 1/2 tsp salt. Bring to a boil over medium-high heat.
2. Step 2: Once boiling, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
3. Step 3: Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 1/2 cups fresh corn kernels and cook, stirring occasionally, for 5-7 minutes until corn is slightly charred and fragrant. Remove from heat.
4. Step 4: In a large bowl, fluff the cooked rice with a fork. Stir in 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tbsp olive oil until well combined.
5. Step 5: Gently fold in the roasted corn kernels, 1 diced medium avocado, 1/2 cup diced red bell pepper, and 1/4 cup finely diced red onion. Season salad with 1/4 tsp salt and 1/8 tsp black pepper.
6. Step 6: Serve the cilantro-lime rice and roasted corn salad at room temperature or chilled as a refreshing side dish.