I can’t think of a fresher sidekick for tacos, grilled meats, or a Cinco de Mayo spread than fluffy cilantro lime rice made right in the rice cooker. Bright, zesty, and effortless, it’s the cookout side everyone will want seconds of.

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I’m obsessed with this Rice Cooker Cilantro Lime Rice because it tastes bright, fresh, and a little zippy without asking much from me. I love it next to tacos, grilled chicken, shrimp skewers, or piled into a burrito bowl with all the messy toppings.

The fresh lime juice wakes everything up, and the fresh cilantro gives it that crisp, herby punch I crave when summer food starts getting loud. And honestly, I’m always looking for easy sides that don’t taste like an afterthought.

This one shows up fast, disappears faster, and makes taco night feel way more fun. So good.

Ingredients

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Long grain white rice cooks up fluffy, not sticky, which is exactly what you want.
Chicken broth adds savory flavor fast, but water keeps it lighter and simple.
Olive oil or butter gives the rice a softer, richer bite.
Garlic brings that cozy, “something smells good” vibe without taking over.
Kosher salt wakes everything up, because plain rice needs a little help.
Fresh lime juice makes it bright, tangy, and way less boring.
Lime zest adds extra citrus pop, like the lime turned the volume up.
Cilantro keeps it fresh and green, and it’s the whole point here.
Green onion is optional, but it adds a nice little sharp crunch.
Basically, this is the rice you’ll want with tacos, bowls, or grilled chicken.

Ingredient Quantities

1 1/2 cups long grain white rice, rinsed until water runs clear

1 3/4 cups low sodium chicken broth or water

1 tablespoon olive oil or unsalted butter

1 clove garlic, minced

3/4 teaspoon kosher salt, or to taste

2 tablespoons fresh lime juice (about 1 lime)

1 teaspoon lime zest

1/2 cup fresh cilantro, finely chopped

2 tablespoons finely chopped green onion, optional

How to Make this

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1. Place rinsed rice in the rice cooker pot.

2. Add chicken broth or water, olive oil or unsalted butter, minced garlic, and kosher salt. Stir gently to combine.

3. Close the rice cooker lid and set to the regular white rice or cook setting. Start cooking.

4. While the rice cooks, finely chop cilantro and green onion if using. Zest and juice the lime.

5. When the rice cooker switches to warm or the cycle finishes, let rice rest with the lid closed for 5 minutes to steam.

6. Open the lid and fluff the rice gently with a fork.

7. Add lime juice, lime zest, and chopped cilantro to the rice.

8. Stir gently but thoroughly to distribute the cilantro and lime without mashing the grains.

9. Taste and adjust salt, more lime juice, or green onion as desired. Serve warm.

Equipment Needed

1. Rice cooker with inner pot
2. Fine mesh sieve or bowl for rinsing rice
3. Measuring cups and measuring spoons
4. Cutting board
5. Chef knife
6. Microplane or citrus zester and small handheld juicer or reamer
7. Silicone spatula or wooden spoon for stirring
8. Fork for fluffing rice and a small bowl for holding chopped cilantro and green onion

FAQ

Can I make this with brown rice? Yes. Use long grain brown rice and increase the liquid to about 2 1/4 cups and the cooking time will be longer; follow your rice cooker brown rice setting or cook until tender.

Can I use water instead of chicken broth? Yes. Water works fine; use low sodium broth for more flavor or add a pinch more salt if using plain water.

How do I prevent the rice from getting mushy? Rinse the rice until the water runs clear, measure liquids accurately, and avoid stirring while it cooks; let it rest for 5 to 10 minutes after the cooker finishes before fluffing.

When should I add the lime juice and cilantro? Stir in the lime juice, zest, and cilantro after the rice is cooked and has rested so the flavors stay bright and the herbs do not wilt.

How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water and cover to steam until heated through.

Can I make this vegan? Yes. Use water or vegetable broth and olive oil or vegan butter instead of chicken broth and butter.

Rice Cooker Cilantro Lime Rice Recipe Substitutions and Variations

Long grain white rice: use jasmine rice for a slightly floral aroma or low-temp brown rice for nuttier flavor, increasing liquid to 2 cups and cooking time per rice cooker instructions.
Low sodium chicken broth or water: substitute vegetable broth for vegetarian option or water plus 1/2 teaspoon bouillon for extra depth.
Fresh lime juice: use fresh lemon juice in equal amount for a similar bright acidity, or 1 tablespoon rice vinegar plus 1 tablespoon water for milder tang.
Fresh cilantro: swap flat-leaf parsley for an herbaceous note, or use chopped fresh mint or extra green onion for a different but complementary fresh finish.

Pro Tips

Tip 1: Rinse the rice until the water runs clear, then let it sit in a fine mesh strainer for a few minutes before adding to the cooker. This helps remove excess surface starch and prevents gummy grains while still keeping the rice fluffy.

Tip 2: Toast the minced garlic briefly in the olive oil or butter right in the rice cooker insert before adding the rice and liquid when your cooker has a quick warm setting. Toasting mellows sharpness and gives a deeper, slightly nutty garlic flavor without browning.

Tip 3: For brighter lime flavor without making the rice mushy, add about three quarters of the lime juice after fluffing and finish with the remaining juice just before serving. The small addition of juice at the end lifts the herbs and keeps the texture light.

Tip 4: Fold in the cilantro and optional green onion gently with a wide spatula or fork, then cover and let sit for 2 minutes. That brief steam melds the flavors without wilting the herbs too much, and keeps the rice looking fresh.

Rice Cooker Cilantro Lime Rice Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

288

kcal

Equipment: 1. Rice cooker with inner pot
2. Fine mesh sieve or bowl for rinsing rice
3. Measuring cups and measuring spoons
4. Cutting board
5. Chef knife
6. Microplane or citrus zester and small handheld juicer or reamer
7. Silicone spatula or wooden spoon for stirring
8. Fork for fluffing rice and a small bowl for holding chopped cilantro and green onion

Ingredients

1 1/2 cups long grain white rice, rinsed until water runs clear
1 3/4 cups low sodium chicken broth or water
1 tablespoon olive oil or unsalted butter
1 clove garlic, minced
3/4 teaspoon kosher salt, or to taste
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon lime zest
1/2 cup fresh cilantro, finely chopped
2 tablespoons finely chopped green onion, optional

Directions

Place rinsed rice in the rice cooker pot.
Add chicken broth or water, olive oil or unsalted butter, minced garlic, and kosher salt. Stir gently to combine.
Close the rice cooker lid and set to the regular white rice or cook setting. Start cooking.
While the rice cooks, finely chop cilantro and green onion if using. Zest and juice the lime.
When the rice cooker switches to warm or the cycle finishes, let rice rest with the lid closed for 5 minutes to steam.
Open the lid and fluff the rice gently with a fork.
Add lime juice, lime zest, and chopped cilantro to the rice.
Stir gently but thoroughly to distribute the cilantro and lime without mashing the grains.
Taste and adjust salt, more lime juice, or green onion as desired. Serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.