Update 1/11: Over the years of making this rice, I’ve updated the recipe a bit, reducing the amount of butter and fleshing out some of the recipe details (i.e. what kind of rice works best). It continues to be an oft-served side dish in our house and goes wonderfully well with ribs or Mexican-type fare. The rice boils up tender and plump with the perfect hint of lime and cilantro. Delicious!
Cilantro Lime Rice
Printable Version with Picture
Printable Version
*Serves 4-6 as a side dish
INGREDIENTS:
1 tablespoons butter
1 1/4 cups rice (long grain white rice works best)
2 1/4 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 large lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin
DIRECTIONS:
In a skillet or medium saucepan, melt the butter and add the rice. stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.
Recipe Source: from Mel’s Kitchen Cafe
{ 6 comments… read them below or add one }
We tried this tonight and really like it!! I did add about twice as much cilantro and a little bit more cumin. Thanks so much for the great recipes…
I had to try this because it reminded me of the rice they serve at Chipotle
It had great flavor but it was a little dry – I used brown rice to try to up the nutrition factor but I’m thinking that’s what made it dry. I should have just listened to you when you said you already figured out which rice was best 
I’ll definitely make this again because of the the flavor, but actually following the recipe this time!
I started making your Balsamic Glazed Pork Loin in the slower cooker but my husband requested carnitas for dinner instead. Good thing it was a huge roast so I can make the balsamic glaze for the leftovers (or I could just make the glaze and drink it). I took the some of pork and whipped up a Cuban-inspired sauce and decided to make this recipe as a side. I used farro instead of rice and it was amazing! My 9 month old has a dairy allergy so I didn’t want to saute in butter first but I read somewhere that roasting ancient grains, like farro, brings out the flavor. I tried it and, while I’m sure that I would’ve preferred butter (who doesn’t?), the farro had a nice nutty flavor. Thank you so much for all your great recipes. My husband and I decided that I’ve really gotten my dinner groove back since finding your site!
I am in love with cilantro and will give this one a try to see if I want to add it to my list of sides.
How should I adjust cook time if I double the recipe? Thanks!
Melissa – I’ve doubled this before and only increased the time by 1-2 minutes.