Limey Rice

Limey Rice Recipe

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Shelley Inglis


If you love the taste of lime, this is it!! It goes great with fish, chicken and it's a great alternative to Spanish rice when having Mexican cuisine!


★★★★★ 1 vote

20 Min
20 Min
Rice Cooker


  • 2 c
    long grain rice, uncooked
  • 3 1/2 c
    chicken broth
  • 1/2 c
    white onion, diced
  • 2 Tbsp
    lime zest
  • 1/2 c
    fresh lime juice
  • 1 bunch
    cilantro, fresh, chopped
  • 2 Tbsp
    vegetable oil

How to Make Limey Rice


  1. In a heavy saucepan with a lid, add the oil and when hot enough (you can test the heat with a drop of water and if it sizzles it's ready!) cook the onions on a medium heat until they are opaque.
  2. Meanwhile, grate the zest of the limes, and juice the limes.
  3. When the onions are opaque, add the rice and stir to coat the rice with oil and then cook the rice in the oil until it is just turning slightly brown, about 5 minutes. Now you can add your broth (be careful as the pot and rice will be hot, watch for splatter!), your lime zest and your lime juice.
  4. Turn the heat down to the lowest you can get it, and cover the pot for 20 minutes...and don't peek!! After the 20 minutes, turn off the heat transfer to a bowl and stir in the fresh, chopped cilantro. Now eat and enjoy!!

Printable Recipe Card

About Limey Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican

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