Carmita's Cilantro Lime Rice (Arroz Blanco con Cilantro y Limon)

Juliann Esquivel


While visiting Guadalajara some 20 years back. I was invited to eat at a very nice little cafe. Along with my tacos I was served this white rice with what looked like cilantro mixed through out. Upon sinking my teeth into the rice I was really surprised. "Wow What Flavor" I have been hooked ever since. Lucky for me the cook was a real sweet lady who new my guide very well. She gladly gave me her recipe willingly. Here is Camitas wonderful recipe. Gracias Carmita. Enjoy

pinch tips: Non-Stick Rice Every Time





10 Min


20 Min


Stove Top


3 Tbsp
olive oil maybe a tad more
1 c
jasmine rice or long grain white rice, pre rinsed twice in cool water and drained of all the excess water.
1 1/2 c
chicken broth
3 clove
fresh garlic mashed or put through the garlic press
2 Tbsp
fresh lime juice ( not the stuff in the bottle)
1/2 tsp
fresh lime zest
1/2 c
fresh cilantro chopped
1/2 tsp
salt and a little black pepper
1/4 c
diced sweet vidalia onion

Directions Step-By-Step

Add the oil to a heavy sauce pan and heat on low. Add the garlic/onion and saute a little until onion is limp. Add the raw rice, make sure you have rinsed it twice under cool water and drained or strained real well of all the excess water. Add to the garlic/onion and oil and begin to stir real good so as to incorporate all the oil and garlic real good into the rice. Saute like this for about two minutes.
Add the chicken broth, salt, lime juice and bring to a boil. As soon as it starts to boil. Reduce heat to low Cover and cook for about 15/20 minutes or according to the rice package directions.
When the rice is done, add the lime zest and the chopped cilantro and stir into the rice to mix in real well. Serve Immediately. You can serve with any type meat or chicken or fish.
Above I show it served as a bed for my grilled chipotle shrimp. Enjoy...

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tag: Quick & Easy