Cilantro-Lime Rice

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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1 1/2 cups long-grain rice

3 tablespoons unsalted butter 

2 cloves garlic, finely grated 

Kosher salt and freshly ground black pepper 

1 bay leaf 

Zest and juice of 1 lime 

1 cup loosely packed fresh cilantro leaves, roughly chopped

1/2 cup chopped scallions, white and green parts 

1/4 cup toasted salted pepitas (hulled pumpkin seeds)


  1. Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well.
  2. Melt the butter in a medium saucepan over medium heat. Add the garlic; stir and cook until sizzling and golden, about 1 minute. Add the drained rice; stir to coat in the butter and garlic. Season with 1 teaspoon salt and a generous grinding of black pepper.
  3. Add 3 cups water and the bay leaf. Bring to a boil, then reduce the heat to low so the liquid is just simmering. Cover and cook for 18 minutes. Let the rice rest off the heat for 5 minutes.
  4. Remove the bay leaf and fluff the rice with a fork. Add the lime zest and juice, the cilantro and the scallions, and toss together. Top with the pepitas and serve.