Lime and Coriander Rice
Why this recipe works
- Ready quickly: The rice cooks and steams in under half an hour, with only a short hands-on finish.
- Bright, balanced flavour: Lime zest adds fragrance while the juice sharpens the rice without making it heavy.
- Easy to pair: Its clean citrus and herb flavour works well alongside tacos, beans, grilled meats and spicy dishes.
Get the most out of this recipe
Timing notes
- Let the rice steam off the heat: Keeping the lid on after cooking allows the grains to finish gently and become fluffy.
- Best served warm: Fold in the lime, oil and coriander just before serving so the flavour stays fresh and vivid.
Ingredient notes
- Use long-grain rice: Long-grain white rice gives a lighter, more separate texture than shorter, starchier varieties.
- Fresh coriander is key: Dried coriander will not give the same leafy freshness, so use fresh herbs for the cleanest finish.
- Adjust the lime to taste: Add the juice gradually if you prefer a softer citrus note, or use extra zest for fragrance without more sharpness.
Serving ideas
- With tacos or fajitas: Serve as a fresh, citrusy base alongside warm tortillas, beans, vegetables or grilled meat.
- With beans: Pair with black beans or pinto beans for a simple, satisfying meal.
- Finish with extra herbs: A final scattering of chopped coriander just before serving keeps the dish looking and tasting fresh.
Make-ahead tips
- Cook ahead: Cook and cool the rice quickly, then refrigerate in a sealed container until needed.
- Reheat gently: Warm covered with a splash of water until piping hot, then refresh with a little olive oil if needed.
- Freezer-friendly: Freeze cooked rice in suitable portions, then defrost and reheat thoroughly before serving.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in a colander under cold water until the water runs mostly clear. Tip into a saucepan with 600 ml water and the fine sea salt, then bring to the boil over a high heat.
- Stir once, cover with a lid, then reduce to a very low heat and cook for 12 minutes. Take off the heat and leave, still covered, for 8 minutes so the rice finishes steaming and turns fluffy.
- Meanwhile, finely zest the limes and squeeze the juice. Finely chop the fresh coriander.
- Fluff the rice with a fork, then drizzle over the olive oil and add the lime zest and juice. Fold through the coriander, taste, and add a pinch more salt if needed; serve warm.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the heat very low while the rice cooks; if it boils hard, the base can catch before the grains are tender.
- For the brightest flavour, add the lime juice after the rice has finished steaming off the heat.
- If serving with spicy food, use the full amount of lime zest for a more fragrant finish.
Substitutions
- Replace olive oil with extra-virgin olive oil for a fruitier, more peppery finish.
- Replace lime with lemon for a softer, less sharp citrus flavour.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat in a saucepan with a splash of water over a low heat, covered, until piping hot, or microwave covered until steaming; stir in a little extra olive oil to refresh the gloss if you like.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (7min active)
- Difficulty: Easy
- Cuisine: Mexican
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