Cilantro Lime Rice (Skillet or Pot)
What it tastes like
Light, fluffy rice with bright lime acidity, fresh herbiness, and just enough richness to make it craveable. Perfect as a side or a base for bowls, tacos, grilled chicken, shrimp, or veggies.
🛒 Ingredients (serves 4)
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1 cup long-grain white rice (jasmine or basmati = extra good)
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2 cups water or low-sodium chicken/vegetable broth
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1 tbsp olive oil or butter (or half & half)
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½ tsp salt (adjust to taste)
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Zest of 1 lime
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Juice of 1–2 limes (to taste)
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¼–½ cup fresh cilantro, finely chopped
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Optional add-ins:
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1 small garlic clove, minced
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½ tsp sugar (balances acidity)
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Pinch of cumin or black pepper
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🍳 Step-by-Step Instructions
1. Rinse the rice (don’t skip)
Place rice in a fine mesh strainer and rinse under cold water for ~30 seconds until the water runs mostly clear.
👉 This removes excess starch and keeps the rice fluffy, not gummy.
2. Cook the rice
Stovetop method (most common):
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In a saucepan, bring water/broth, oil/butter, and salt to a boil.
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Add rinsed rice, stir once.
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Reduce heat to low, cover, and simmer for 15 minutes.
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Do not open the lid while it cooks.
Skillet method (like the photo):
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Use a wide, deep skillet with a tight lid.
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Same timing and steps as above.
3. Steam & fluff
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Remove from heat and let the rice sit covered for 5 minutes.
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Uncover and fluff gently with a fork or wooden spoon.
4. Add the flavor magic
While the rice is still warm:
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Sprinkle in lime zest.
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Drizzle in lime juice (start with 1 lime, add more if you like it bright).
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Fold in chopped cilantro gently.
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Taste and adjust:
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More salt?
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More lime?
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Tiny pinch of sugar if the lime is sharp?
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5. Serve
Finish with:
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Extra cilantro on top
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Lime wedges on the side
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Optional drizzle of olive oil or a knob of butter
🔥 Pro Tips
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Too wet? Spread rice in the pan and let steam escape for 1–2 minutes.
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Too dry? Sprinkle 1–2 tbsp water, cover, and warm gently.
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Extra restaurant-style: Stir in 1–2 tbsp sour cream or coconut milk (trust me).
