Coriander-lime rice

    30 minutes

    This is great in burritos or to serve with Mexican food. You can use vege stock to make it vegetarian.

    201 people made this

    Serves: 6 

    • 1 cup (155g) long grain white rice
    • 2 cups (250ml) water
    • 1 chicken stock cube
    • 2 tablespoons fresh lime juice
    • 2 tablespoons chopped fresh coriander
    • salt to taste

    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Bring the rice, water, and stock to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
    2. Remove from the heat, add the lime juice, coriander and salt; fluff with a fork and serve.

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    Reviews in English (143)


    Compared to "that burrito place" (which I frequent at LEAST once a week), this comes close, but not enough for me to use as a substitute for my "burrito place's" rice fix. I wanted to leave the chicken bouillon out, but I always make my recipes as-is (or as close as I can) on the first run through. To anyone who is skeptical: leave it out, or cut the amount in half. I've tried another recipe with much better results, Google "Chipotle Copycat Lime Rice."  -  28 May 2008  (Review from Allrecipes USA and Canada)


    This isn't really that good. We doubled the recipe and were anxious to make it due to the fact that we enjoy that certain "burrito place" that they claim it tastes like. However, such was not the case. I don't know if it is because we used a rice cooker but it just didn't turn out that well. The taste was a lot more like chicken when I was expecting more lime and cilantro. I would probably cut the chicken bullion is half and add more lime juice and cilantro. Still, we put it in burrito shells with seasoned chicken...not too bad, not too good. Sorry no picture...just looked like rice  -  05 May 2008  (Review from Allrecipes USA and Canada)


    I used a bit less lime juice than the recipe calls for after reading the reviews. Also I the cilantro (plus a bit extra chopped finely) just before the rice finished cooking to allow the extra heat to increase the cilantro flavor. Turned out quite well and went great with the mexican dish I was making. Will make again for sure.  -  11 Jun 2008  (Review from Allrecipes USA and Canada)