
Fresh, zesty, and perfectly fluffy cilantro lime rice that tastes just like Chipotle’s — ready in about 25 minutes and ideal for burrito bowls, tacos, or meal prep.

This cilantro lime rice has been my weeknight and meal-prep savior for years. I first chased the perfect copycat version after craving the bright, citrusy rice from a favorite burrito shop on a rainy evening. I experimented with different long-grain rices, water ratios, and resting times until the texture and flavor matched that familiar bowl: light, fluffy grains with a lively lime finish and an herbaceous hit of cilantro. The result became a staple — easy enough for busy nights, elegant enough for company.
What makes this dish special is its balance: the acidity of lime cuts through the rice’s starchiness, while a small amount of olive oil gives mouthfeel and helps the cilantro coat each grain. Unlike heavy flavored sides, this rice complements spicy mains and creamy salsas without stealing the spotlight. I’ll often make a double batch on Sunday, portion it into containers, and build burrito bowls all week — it holds up beautifully and revives with a quick reheat and squeeze of extra lime.
Personally, my family reactions sealed this as a repeat. My partner declared it indistinguishable from takeout, and my kids loved the lime tang so much they asked for extra cilantro — which I happily obliged. Over the years I refined the water-to-rice ratio and resting time so you get the same fluffy texture I aim for every time.

My favorite aspect is how reliably this method produces restaurant-style rice. Once I matched the water ratio and learned to resist stirring, the results were consistently fluffy. Friends who’ve tasted it swear it’s an identical twin to the one from the chain we were imitating — and that never gets old. I especially love building colorful bowls with this as the base because the citrus lifts bold salsas and smoky proteins in a way plain rice can’t.
Allow the rice to cool to near room temperature before storing to prevent condensation. Transfer to airtight containers and refrigerate for up to 4 days. For freezing, portion into freezer-safe bags or containers and freeze up to 3 months; press out excess air to prevent freezer burn. To reheat refrigerated portions, sprinkle a tablespoon of water per cup of rice, cover, and microwave for 60–90 seconds or re-steam on the stove with a splash of water until hot. Quality indicators: bright lime aroma and separate grains mean the rice has kept well; if it develops an off smell or slimy texture, discard.

If you prefer brown rice for nuttier flavor and more fiber, use long-grain brown rice and follow the package water ratio and increased cook time; finish exactly the same with lime and cilantro. For lower fat, omit the olive oil — the rice will be slightly less silky but still flavorful. No cilantro? Substitute finely chopped flat-leaf parsley with a squeeze more lime for brightness; the herbal note changes but remains fresh. To make a citrus twist, substitute half the lime juice with orange juice for a sweeter, more aromatic profile.
This rice is the ideal base for burrito bowls, grilled shrimp, carne asada, or roasted vegetables. Garnish with additional chopped cilantro, lime wedges, and a light drizzle of crema or Greek yogurt for creaminess. Pair with black beans, pico de gallo, and a smoky salsa for a full Mexican-inspired plate. For a dinner party, present in a warmed serving bowl with lime halves for guests to finish to taste.
Rice seasoned with lime and herbs is common across Mexican and coastal Latin American cuisines where citrus and fresh herbs are widely used to brighten dishes. The copycat version popularized by fast-casual bowls highlights a simple technique to elevate plain rice into something aromatic and lively — a hallmark of many regional plates that balance starches with acidic and herbal notes.
Cook a double batch and portion into 1 to 1 1/2 cup servings in airtight containers for easy weekday bowls. Keep dressings and salsas separate until serving to avoid sogginess. For best reheating results, thaw frozen portions in the fridge overnight, then reheat covered with a splash of water to restore steam. This rice pairs especially well with pre-roasted vegetables and protein portions for grab-and-go lunches.
Whether you’re building a quick weeknight bowl or prepping lunches for the week, this cilantro lime rice is forgiving, fast, and reliably fresh. Give it a squeeze more lime if you like an extra pop — and enjoy making it your own.
Use extra-long grain or jasmine rice and avoid stirring during cooking to keep grains separate.
Let rice rest covered off heat for 5 minutes after cooking to finish steaming and firm grains.
Add lime juice and chopped cilantro while the rice is warm (not piping hot) to preserve herb color and freshness.
To reheat refrigerated rice, sprinkle 1 tablespoon of water per cup, cover, and microwave or steam until hot.
This nourishing cilantro lime rice (chipotle copycat) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cilantro Lime Rice (Chipotle Copycat) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Combine 1 cup rice, 2 cups water, 1 teaspoon kosher salt, and 1 teaspoon olive oil in a small heavy pot. Bring to a rolling boil over high heat without covering.
Once boiling, reduce heat to low so water barely skims the top of the grains. Cover with a tight-fitting lid and simmer undisturbed for 15 minutes to cook through.
Turn off the heat and keep the pot covered for 5 minutes. Remove lid and gently fluff the rice with a fork to separate the grains and release excess steam.
In a medium bowl combine 3 tablespoons chopped cilantro, juice of 1/2 lime, and remaining 2 teaspoons olive oil. Stir to combine and season to taste with additional salt if desired.
Add warm fluffed rice to the cilantro-lime mixture and toss gently until evenly coated. Serve immediately as a side or use as the base for bowls and tacos.
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