Cilantro-Lime Rice with Avocado and Roasted Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 & grains (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.

★ 4.2 (14 ratings) Prep: 10 min Cook: 25 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Cilantro-Lime Rice with Avocado and Roasted Corn Salad take to make?

Total time is about 35 minutes (10 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 with Avocado and Roasted Corn Salad?

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 Rice with Avocado and Roasted Corn Salad?

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 with Avocado and Roasted Corn Salad 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 Rice with Avocado and Roasted Corn Salad vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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