Tomato and Roasted Corn Rice with Cilantro and Lime

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

Fragrant white rice cooked with fire-roasted corn kernels and fresh tomatoes, finished with bright cilantro and lime for a refreshing side. This latin american-inspired rice & grains (vegetarian) ready in about 35 minutes pairs long grain white rice, vegetable oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

Prep: 10 min Cook: 25 min Serves 4 Latin American cuisine 230 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 3 minced garlic cloves and 1/2 cup finely diced white onion, sauté for 3-4 minutes until fragrant and translucent.
  2. Step 2: Stir in 1 1/2 cups long grain white rice and toast for 2 minutes, stirring constantly until grains are lightly golden.
  3. Step 3: Add 2 diced medium tomatoes and 1 cup fresh corn kernels. Cook for 3 minutes until tomatoes soften.
  4. Step 4: Pour in 3 cups chicken broth and 1 tsp salt, bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
  5. Step 5: Remove from heat, fluff rice with a fork, then gently fold in 1/4 cup chopped fresh cilantro leaves and 2 tbsp lime juice for brightness.
  6. Step 6: Serve warm as a vibrant side dish to grilled meats or beans.

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Frequently asked questions

How long does Tomato and Roasted Corn Rice with Cilantro and Lime 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 Tomato and Roasted Corn Rice with Cilantro and Lime?

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 Tomato and Roasted Corn Rice with Cilantro and Lime?

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 Tomato and Roasted Corn Rice with Cilantro and Lime 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 Tomato and Roasted Corn Rice with Cilantro and Lime vegetarian?

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

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