I'm obviously a big fan of a bowl. Any way you cut it, it's my perfect meal. And the key to a great bowl is the base. Cilantro rice has long been a staple in my house and here's how I make it every single time.
Table of Contents
Why I Love This Recipe
By now you all know that I live for a sauce. I prefer a multi purpose sauce that can be used as a dip, or something that can be folded into some rice or a pasta or another grain. The basil vinaigrette and cilantro vinaigrette on WGC are staples in our lives. And that cilantro vinaigrette is the key to perfect Cilantro Rice.
Here's the deal: first we cook rice to perfection. My ideal way to make rice that ISN'T gummy in in a skillet. I love a rice cooker but I find that the rice can sometimes be a bit wet. Once we have perfectly fluffy rice, all that's needed is a quick toss with the cilantro sauce and we're in business. Without even thinking, you've built the ideal base for any Mexican or Tex Mex style of bowl!
Ingredients & Substitutions
- Vegetable Oil
- White Basmati Rice
- Lime
- Kosher Salt
- Shallot
- Fresh Cilantro
- Garlic
- Red Pepper Flakes optional
- Olive Oil or another neutral flavored oil such as avocado oil
- Red Wine Vinegar
*For a full list of ingredients and instructions please see recipe card below.
How to Make Cilantro Rice
Step 1: Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Set aside.
Step 2: In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice.
Step 3: Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed, roughly 15 minutes.
Step 4: Add ¼ cup of the cilantro vinaigrette and stir to combine and fluff rice with a fork.
Step 5: Taste, add more cilantro vinaigrette if desired and adjust salt and pepper. Reserve any additional cilantro vinaigrette for another use.
How to Store Cilantro Rice
You can store these for 2-3 days. Make sure you refrigerate it promptly and
How to Freeze Cilantro Vinaigrette
Extra cilantro vinaigrette can be stored in an air tight container in the freezer for months on end! I like to freeze it in an ice cube tray and once frozen, transfer to an air tight container. Then remove an individual serving the day you plan to use it and let it thaw.
Tips & Tricks
The key to perfect rice is a quick toast. What do I mean by that: I mean the act of heating some oil in a skillet and toasting the rice for about 1 minute before adding in your water (or stock) to continue to cook the rice. This ensures that the rice has a little bit of extra flavor and it's coated in just the slightest amount of oil so it doesn't get gummy or sticky!
My favorite recipes that can use cilantro rice as a base are:
- Grilled Chicken Burrito Bowls
- Southwestern Brown Rice Bowls
- Homemade Chipotle Burrito Bowl
- Crispy Salmon Burrito Bowl
- Flank Steak Rice Bowl
- Carnitas Burrito Bowl
FAQs
Cilantro rice is made of rice, cilantro, and various seasonings.
Yes, Chipotle puts cilantro in their rice. And that's the exact origin of my obsession. But truth be told, the recipe below is far more delicious and honestly cheaper to make at home and keep on hand!
My favorite recipes that can use cilantro rice as a base are:
- Grilled Chicken Burrito Bowls
- Southwestern Brown Rice Bowls
- Homemade Chipotle Burrito Bowl
- Crispy Salmon Burrito Bowl
- Flank Steak Rice Bowl
- Carnitas Burrito Bowl
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Cilantro Rice
Ingredients
For the Rice
- 2 teaspoons avocado oil
- 1 cup white basmati rice
- 2 cups water or stock
- 1 lime juiced and zested
- kosher salt to taste
For the Cilantro Vinaigrette
- 1 shallot roughly chopped (about 2 tablespoons)
- 2 cups tightly packed cilantro steams removed
- 1 clove garlic
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon kosher salt
Instructions
For the Cilantro Vinaigrette
- Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Set aside.
For the Rice
- In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice
- Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed, roughly 15 minutes
- Add ¼ cup of the cilantro vinaigrette and stir to combine and fluff rice with a fork. Add the lime juice and zest and stir to combine. Taste, add more cilantro vinaigrette if desired and adjust salt and pepper.
- Reserve any additional cilantro vinaigrette for another use.
I made this tonight and it was delicious. The rice was perfectly cooked. At first, I didn’t love the vinaigrette on its own. But when it was combined with the limey rice ,it was fantastic!
Hi Gaby! Can you freeze this recipe?
you can!
Will this recipe work with brown rice?
Of course! the water to rice ratio just needs to be adjusted!
A winning combination!!! I plan on making this all summer!
I have tried to explain to friends the exact nature of the craveability of this rice. It is one of my favorite Gaby recipes! It goes with anything even vaguely Mexican/Latin and makes rice just mouthwateringly good! I can't sop using exclamation points!
How can I sub cauliflower rice here?
you could do a quick saute of cauliflower rice and toss in a few tablespoons of cilantro vinaigrette!