Looking for an easy and delicious side dish to add to your Mexican-inspired meal? Look no further than this easy Cilantro Lime Rice Pilaf recipe! This recipe is not a copycat version of Chipotle's cilantro rice recipe or Cafe Rio's rice, but an even better twist on those recipes.
This recipe is made on the stovetop, don't be scared, it's super easy and will turn out great. You will want to use long grain white rice, I have experiment with any other kind of rice, but I imagine jasmine or basmati could easily work as a substitute. For the best results, grab the white long grain rice. Do not your brown rice, with this amount of liquid the recipe will not turn out as brown rice needs more liquid and cooking time.
Many recipes may call for rinsing your rice in cold water, but not this one. We are going to toast our rice and pasta in extra virgin olive oil, to seal the starch, versus washing it away by rinsing the rice. We are not rising or washing the rice. There is also the addition of finely diced onion that will soften while the rice and pasta toasts, this is a perfect base for any kind of pilaf dish. Once you have mastered this recipe and cooking technique, start thinking outside of the box and come up with you own great recipe for a simple side dish.
After the rice, pasta and onion have cooked for about 10 minutes you are going to add your liquid, 2 cups is the perfect amount of liquid for 1 cup of long grain rice and ¼ cup of orzo pasta. Whether you use vegetable broth or chicken stock, just make sure you are only adding 2 cups of liquid. Next, remember to season your stock or broth with salt, Mexican oregano and lime zest.
While your rice pilaf base is cooking you will prep your add-ins, this recipe calls for pumpkin seeds and cilantro, a personal favorite. You'll want to make sure to grab raw unsalted pumpkin seeds, or if you have roasted and salted, skip the cooking part and just add them in the pot at the end. You will simply toast the seeds over medium low heat for about 2 minutes. You just want some color on the seeds. Set them aside until the rice pilaf base is done cooking.
To make this recipe even more delicious, try adding black beans and green chilies at the end for an extra zesty kick. If you want to make it a main dish, you can top it with grilled chicken, beef, or shrimp for a complete meal.
This cilantro lime rice pilaf also makes a great base for burrito bowls. Just top it with your favorite toppings, such as grilled veggies, avocado, salsa, and sour cream, and you have your own burrito bowl at home.
If you have leftover cilantro lime rice, store it in an airtight container in the fridge for up to 4 days. You can reheat it in the microwave or on the stove top with a little bit of water to keep it fluffy.
For cilantro haters, you can substitute the cilantro with parsley or omit it altogether. It's still a delicious side dish that will satisfy your taste buds.
This easy recipe is simple to make and requires just a few simple ingredients. It's a good idea to have this recipe on hand for those times when you need a quick and easy side dish. It's also a great addition to your meal prep routine as it can be made in large batches and stored in the fridge or freezer.
Print and save this recipe for the next time you're looking for a perfect side dish to accompany your favorite meals, look no further than this easy cilantro lime rice recipe. With its great flavor, simple steps, and versatile cooking methods, this recipe is sure to become a favorite in your household. Give it a try today and enjoy!
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Ingredients
- Extra virgin olive oil
- Long-grain white rice
- Orzo pasta
- White or yellow onion, finely diced
- Vegetable or chicken broth or stock
- Lime, zest only
- Mexican oregano
- Salt
- Pumpkin seeds
- Fresh cilantro, chopped
- Butter, cut into small cubes or slices
See recipe card for quantities.
Instructions
- Heat a medium-sized pot with a tight-fitting lid over medium-high heat. Add olive oil, rice, orzo, and diced onion. Mix thoroughly to combine.
- Toast the rice and orzo until they turn a light golden brown, approximately 10 minutes.
- Pour in the stock or broth, lime zest, Mexican oregano, and salt. Stir well to ensure even distribution of flavors.
- Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cover the pot with the lid and let it simmer on low for 20 minutes.
- While the rice is cooking, place a small pan over medium-low heat. Toast the pumpkin seeds until they are lightly browned, around 2 minutes. Remove from heat and set aside.
- After the 20 minutes of cooking, turn off the heat and let the rice stand for 5 minutes. Remove the lid and fluff the rice with a fork.
- Add the toasted pumpkin seeds, chopped cilantro, and butter to the rice. Toss gently to incorporate these flavorful additions.
- Place the lid back on the pot and let the rice sit for another 5 minutes, allowing the flavors to meld.
- Finally, give the rice one last toss to combine all the ingredients, and your Cilantro Lime Rice Pilaf is ready to serve
Substitutions
- Orzo Pasta: If you're looking for a gluten-free alternative, replace the orzo pasta with quinoa or rice-shaped gluten-free pasta.
- Pumpkin Seeds: Swap out pumpkin seeds with slivered almonds or sunflower seeds for a delightful crunch and nutty flavor.
Variations
- Add-In Ideas: Customize your rice pilaf by incorporating cooked peas, diced roasted red peppers, or sautéed spinach for added color and nutrition.
- Citrus Twist: Experiment with different citrus zests, such as orange or lemon, to introduce unique citrusy undertones to the dish.
Equipment
- Medium-sized pot with a tight-fitting lid
- Small pan for toasting pumpkin seeds
Storage
Leftover Cilantro Lime Rice Pilaf can be stored in an airtight container in the refrigerator for up to three days. To reheat, add a splash of water and gently warm it on the stovetop or in the microwave.
Top tip
Fluff and Fold for Optimal Flavor
After simmering and letting the rice stand, give it a final fluff and fold before serving. This step ensures that the aromatic cilantro, buttery richness, and toasty pumpkin seeds are evenly distributed throughout the pilaf, guaranteeing a burst of delightful flavors in every mouthful.
FAQ
Certainly! To make this dish vegan-friendly, simply replace the butter with a plant-based butter substitute or omit it altogether. You can achieve a rich and creamy texture by using vegan butter while keeping the flavors intact.
Cilantro Lime Rice Pilaf is an incredibly versatile side dish that pairs well with a variety of main courses. It beautifully complements grilled chicken, shrimp, or fish, adding a refreshing and zesty element to your meal. You can also serve it alongside roasted vegetables, tofu, or even as a filling for wraps or burritos to create a complete and satisfying dish.
Cilantro Lime Rice Pilaf is an incredibly versatile side dish that pairs well with a variety of main courses. It beautifully complements grilled chicken, shrimp, or fish, adding a refreshing and zesty element to your meal. You can also serve it alongside roasted vegetables, tofu, or even as a filling for wraps or burritos to create a complete and satisfying dish.
Cilantro Lime Rice Pilaf - A fresh dinner side dish
Equipment
- 1 Stovetop
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup long-grain white rice
- ½ cup orzo pasta
- ¼ cup white or yellow onion finely diced
- 2 cups vegetable or chicken broth or stock
- 1 lime zest only
- ½ teaspoon Mexican oregano
- 1 teaspoon salt
- ¼ cup pumpkin seeds
- ¼ cup fresh cilantro chopped
- 2 tablespoons butter cut into small cubes or slices
Instructions
- Place a medium-sized pot with a tight-fitting lid over medium-high. Add the olive oil, rice, orzo, and onion. Mix well. Toast rice and orzo until light golden brown, about 10 minutes. Add the stock or broth, lime zest, Mexican oregano, and salt. Stir until well combined. Bring to a boil and immediately lower the heat to simmer. Place lid on the pot and let simmer on low for 20 minutes.
- While the rice is cooking, place a small pan on medium-low heat. Add the pumpkin seeds and toast until lightly browned, about 2 minutes. Remove from heat and set aside.
- After 20 minutes of rice cooking, turn off the heat. Let stand for 5 minutes. Then remove the lid and fluff the rice with a fork. Add the pumpkin seeds, cilantro, and butter. Place the lid back on the pot and let sit for 5 minutes. Then toss pumpkin seeds, cilantro, and butter in the rice. Serve immediately and enjoy!
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Pairing
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Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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