Dive into a world of vibrant flavor with these 18 cilantro rice recipes! Whether you’re craving a quick weeknight dinner, a fresh side for summer grilling, or a comforting bowl of goodness, this versatile herb transforms simple rice into something spectacular. Get ready to find your new favorite dish—each recipe promises an easy, delicious way to brighten up any meal.
Lime Cilantro Rice with Black Beans
Just as the holiday season reaches its crescendo, this vibrant Lime Cilantro Rice with Black Beans offers a refreshing counterpoint to richer festive fare. Its bright, zesty profile and satisfying texture make it an ideal side dish or a light, protein-packed main for any December gathering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 ¾ cups water or low-sodium vegetable broth
– 1 (15 oz) can black beans, drained and rinsed
– 2 tbsp olive oil, or any neutral oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– ½ tsp kosher salt
– Zest and juice of 2 limes, about ¼ cup juice
– ½ cup fresh cilantro, finely chopped, plus extra for garnish
– ¼ cup crumbled cotija cheese, for serving (optional)
Instructions
1. In a medium saucepan, combine the rinsed rice and water or broth. Bring to a boil over high heat.
2. Immediately reduce the heat to low, cover the saucepan tightly, and simmer for 18 minutes until the liquid is fully absorbed. Remove from heat and let it stand, covered, for 5 minutes to steam.
3. While the rice cooks, heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add the diced onion to the skillet and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
5. Stir in the minced garlic and ground cumin, cooking for 1 minute until fragrant to bloom the spices.
6. Add the drained black beans and kosher salt to the skillet, stirring gently to combine and warm through for 3-4 minutes.
7. Fluff the cooked rice with a fork and transfer it to the skillet with the bean mixture.
8. Pour the lime juice and add the lime zest and chopped cilantro to the skillet, folding everything together until evenly distributed.
9. Taste and adjust seasoning if necessary, then transfer to a serving dish.
10. Garnish with extra cilantro and crumbled cotija cheese if desired.
Here, the rice achieves a perfectly separate, fluffy texture that mingles with the creamy black beans, while the lime and cilantro impart a lively, herbaceous brightness. Serve it warm alongside grilled fish or chicken, or enjoy it as a vibrant base for burrito bowls topped with avocado and salsa.
Garlic Butter Cilantro Rice
Nestled between the simplicity of everyday cooking and the desire for something special, this Garlic Butter Cilantro Rice transforms a humble staple into a fragrant, flavorful side dish. With aromatic garlic and fresh cilantro melding into buttery, perfectly cooked grains, it’s an effortless way to elevate weeknight dinners or complement a festive meal.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long-grain white rice, such as jasmine or basmati
– 2 cups water
– 3 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1/4 cup fresh cilantro, finely chopped, plus extra for garnish
– 1/2 teaspoon kosher salt, adjust to taste
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch, which helps prevent clumping.
2. In a medium saucepan over medium heat, melt the butter until it foams slightly, about 1 minute.
3. Add the minced garlic to the butter and sauté until fragrant and just beginning to turn golden, about 30 seconds, being careful not to burn it.
4. Stir in the rinsed rice, coating it evenly with the garlic butter mixture, and toast for 1 minute to enhance its nutty flavor.
5. Pour in the water, add the salt and pepper, and bring to a boil over high heat.
6. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes without lifting the lid to ensure even cooking.
7. Remove the saucepan from the heat and let it stand, covered, for 5 minutes to allow the rice to steam and absorb any residual moisture.
8. Fluff the rice gently with a fork to separate the grains, then fold in the chopped cilantro until evenly distributed.
9. Taste and adjust seasoning with additional salt or pepper if desired, then garnish with extra cilantro before serving.
The result is rice with a light, fluffy texture, each grain infused with the rich, savory notes of garlic butter and the bright, herbal freshness of cilantro. Serve it alongside grilled chicken or fish for a complete meal, or use it as a base for burrito bowls to add a gourmet touch.
Coconut Cilantro Rice with Pineapple
Merging the tropical allure of coconut with the bright zest of pineapple and the fresh, herbal notes of cilantro, this Coconut Cilantro Rice with Pineapple transforms a simple side into a vibrant centerpiece. Each grain is infused with creamy richness and a hint of sweetness, offering a sophisticated yet approachable dish that pairs beautifully with grilled proteins or stands alone as a light vegetarian meal. Its aromatic profile and visually appealing flecks of green and gold make it an instant favorite for both weeknight dinners and special occasions.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup jasmine rice, rinsed until water runs clear
– 1 cup coconut milk, full-fat for creamier texture
– 1 cup water
– 1 cup fresh pineapple, diced into ½-inch pieces
– ¼ cup fresh cilantro, finely chopped, plus extra for garnish
– 1 tablespoon unsalted butter or coconut oil, for richness
– ½ teaspoon salt, adjust to taste
– ¼ teaspoon black pepper, freshly ground preferred
Instructions
1. Rinse 1 cup of jasmine rice under cold running water in a fine-mesh strainer until the water runs clear to remove excess starch, which prevents clumping.
2. In a medium saucepan, combine the rinsed rice, 1 cup of coconut milk, 1 cup of water, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
3. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low and cover the saucepan tightly with a lid.
4. Simmer the rice for 15 minutes without lifting the lid to ensure even cooking and steam retention.
5. After 15 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to absorb any remaining liquid and become fluffy.
6. While the rice rests, heat 1 tablespoon of unsalted butter or coconut oil in a skillet over medium heat until melted and shimmering.
7. Add 1 cup of diced fresh pineapple to the skillet and sauté for 3–4 minutes, stirring occasionally, until the edges are lightly caramelized and golden brown.
8. Fluff the cooked rice gently with a fork to separate the grains, being careful not to overmix to maintain texture.
9. Fold the sautéed pineapple and ¼ cup of finely chopped fresh cilantro into the rice until evenly distributed.
10. Taste and adjust seasoning with additional salt or pepper if desired, then transfer to a serving dish.
11. Garnish with extra chopped cilantro for a fresh, vibrant finish.
Buttery and aromatic, this rice boasts a creamy texture from the coconut milk, punctuated by juicy bursts of caramelized pineapple. Serve it warm alongside grilled shrimp or chicken for a balanced meal, or enjoy it as a standalone dish topped with toasted coconut flakes for added crunch. Its harmonious blend of sweet and savory notes makes it a versatile addition to any table, inviting diners to savor each flavorful bite.
Spicy Cilantro Rice with Jalapeños
Crafted with vibrant green herbs and a gentle kick of heat, this Spicy Cilantro Rice with Jalapeños transforms humble grains into a fragrant, flavorful side dish that pairs beautifully with grilled proteins or stands confidently on its own. Its bright, herbaceous notes and subtle spice make it a refreshing departure from ordinary rice, perfect for enlivening weeknight dinners or festive gatherings alike.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear to remove excess starch
– 1 ¾ cups water
– 2 tablespoons unsalted butter, or olive oil for a dairy-free option
– 2 jalapeños, seeds removed for mild heat or kept for extra spice, finely diced
– ½ cup fresh cilantro leaves, packed, plus extra for garnish
– 2 cloves garlic, minced
– ½ teaspoon salt, adjust based on preference
– ¼ teaspoon ground black pepper
– 1 tablespoon fresh lime juice, from about half a lime
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear, which helps prevent clumping during cooking.
2. In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter until it foams slightly, about 1 minute.
3. Add 2 finely diced jalapeños and 2 minced garlic cloves to the saucepan, sautéing until fragrant and softened, approximately 2–3 minutes, stirring frequently to avoid burning.
4. Stir in the rinsed rice, coating it evenly with the butter and aromatics, and toast for 1 minute to enhance its nutty flavor.
5. Pour in 1 ¾ cups of water, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper, bringing the mixture to a boil over high heat.
6. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes without lifting the lid to ensure even cooking.
7. After 15 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and absorb any residual moisture.
8. Fluff the rice gently with a fork, then fold in ½ cup of packed fresh cilantro leaves and 1 tablespoon of fresh lime juice until well combined.
9. Taste and adjust seasoning with additional salt or lime juice if desired, then garnish with extra cilantro leaves before serving.
Buttery and aromatic, this rice boasts a fluffy texture with tender grains that cling to the vibrant cilantro and jalapeño bits. Serve it warm alongside grilled chicken or fish, or spoon it into burrito bowls for a zesty twist that brightens every bite with its lively, herb-infused character.
Cilantro Lime Rice with Grilled Chicken
Flavorful and vibrant, this Cilantro Lime Rice with Grilled Chicken transforms simple ingredients into a bright, satisfying meal. The zesty marinade infuses the chicken with citrusy depth, while the fragrant rice, studded with fresh herbs, provides a refreshing base. It’s a dish that feels both elegant and effortlessly approachable, perfect for a weeknight dinner or a casual gathering.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup long-grain white rice, rinsed
– 2 cups chicken broth
– 1/4 cup fresh lime juice (from about 2 limes)
– 1/4 cup olive oil, or any neutral oil
– 1/2 cup finely chopped fresh cilantro
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper
– 1 lime, cut into wedges for serving
Instructions
1. In a medium bowl, whisk together 1/4 cup lime juice, 1/4 cup olive oil, minced garlic, cumin, salt, and black pepper to create the marinade.
2. Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate.
3. Preheat a grill or grill pan to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade for food safety.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is lightly charred.
6. Transfer the grilled chicken to a cutting board, tent with foil, and let it rest for 5 minutes to retain juiciness before slicing.
7. While the chicken rests, combine the rinsed rice and chicken broth in a saucepan and bring to a boil over high heat.
8. Reduce the heat to low, cover the saucepan, and simmer the rice for 18-20 minutes, or until all the liquid is absorbed and the grains are tender.
9. Fluff the cooked rice with a fork, then gently fold in the chopped cilantro to distribute the herb evenly without mashing the rice.
10. Slice the rested chicken against the grain into 1/2-inch thick strips for tenderness.
11. Serve the cilantro lime rice on plates, top with the sliced grilled chicken, and garnish with lime wedges.
Here, the rice offers a fluffy, aromatic texture that complements the tender, smoky chicken beautifully. For a creative twist, serve it in bowls with a dollop of avocado crema or alongside grilled vegetables to enhance the meal’s freshness and color.
Mexican Cilantro Rice with Corn
Aromatic and vibrant, this Mexican cilantro rice with corn transforms humble ingredients into a show-stopping side dish. Infused with fresh herbs and sweet kernels, it brings a festive flair to any meal while remaining simple enough for weeknight dinners. Its bright flavors and fluffy texture make it a versatile companion to grilled proteins, tacos, or as a standalone vegetarian delight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear to remove excess starch
– 2 tablespoons olive oil, or any neutral oil like avocado or vegetable
– 1 small yellow onion, finely diced (about 1/2 cup)
– 2 cloves garlic, minced
– 1 cup fresh or frozen corn kernels, thawed if frozen
– 1 3/4 cups low-sodium vegetable broth, or water for a lighter flavor
– 1/2 cup fresh cilantro leaves, finely chopped, plus extra for garnish
– 1 tablespoon fresh lime juice, from about half a lime
– 1/2 teaspoon ground cumin
– 1/4 teaspoon salt, adjust based on broth saltiness
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear, which helps prevent clumping during cooking.
2. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
3. Add 1 small diced yellow onion and cook, stirring frequently, until softened and translucent, 4-5 minutes.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn them.
5. Add the rinsed rice to the saucepan and toast, stirring constantly, for 2 minutes to enhance its nutty flavor.
6. Pour in 1 3/4 cups of low-sodium vegetable broth, 1 cup of corn kernels, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 18 minutes without stirring.
8. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and absorb any remaining liquid.
9. Fluff the rice gently with a fork, then fold in 1/2 cup of chopped cilantro and 1 tablespoon of lime juice until evenly distributed.
10. Taste and adjust seasoning with additional salt if desired, then garnish with extra cilantro leaves before serving.
Just cooked, this rice boasts a light, fluffy texture with tender corn kernels that pop with sweetness. Its bright cilantro and zesty lime notes balance the earthy cumin, creating a dish that pairs beautifully with grilled chicken or stuffed into burritos. For a creative twist, serve it warm as a base for a grain bowl topped with black beans, avocado, and a drizzle of crema.
Cilantro Rice with Roasted Vegetables
Cilantro rice with roasted vegetables is a vibrant, wholesome dish that transforms simple pantry staples into a fragrant, colorful meal. Combining fluffy, herb-infused rice with caramelized seasonal vegetables, it’s a versatile centerpiece that’s both nourishing and elegant, perfect for weeknight dinners or casual entertaining. This recipe balances earthy roasted flavors with the bright, citrusy notes of fresh cilantro for a truly satisfying experience.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 ¾ cups water
– 1 large bunch fresh cilantro, stems finely chopped and leaves roughly chopped (reserve some leaves for garnish)
– 2 tablespoons olive oil, or any neutral oil
– 1 tablespoon fresh lime juice, plus extra wedges for serving
– 1 teaspoon kosher salt, divided
– ½ teaspoon ground black pepper
– 1 medium zucchini, cut into ½-inch cubes
– 1 medium red bell pepper, cut into ½-inch pieces
– 1 small red onion, cut into ½-inch wedges
– 2 cloves garlic, minced
Instructions
1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a medium saucepan over high heat, combine the rinsed rice, water, and ½ teaspoon of the kosher salt, then bring to a boil.
3. Reduce the heat to low, cover the saucepan tightly, and simmer the rice for 15 minutes, or until all the water is absorbed and the rice is tender.
4. While the rice cooks, toss the zucchini, red bell pepper, red onion, and minced garlic with 1 tablespoon of the olive oil, the remaining ½ teaspoon kosher salt, and the black pepper on the prepared baking sheet.
5. Spread the vegetables in a single layer on the baking sheet and roast in the preheated oven for 20–25 minutes, stirring halfway through, until they are tender and lightly charred at the edges.
6. Remove the roasted vegetables from the oven and set them aside to cool slightly.
7. Fluff the cooked rice with a fork, then stir in the finely chopped cilantro stems, the remaining 1 tablespoon olive oil, and the fresh lime juice until well combined.
8. Gently fold the roasted vegetables into the cilantro rice mixture until evenly distributed.
9. Transfer the dish to a serving platter and garnish with the reserved chopped cilantro leaves.
Garnished with extra cilantro and lime wedges, this dish offers a delightful contrast of textures—fluffy rice mingles with tender, caramelized vegetables, while the bright cilantro and lime cut through the richness. Serve it warm as a standalone vegetarian meal, or pair it with grilled chicken or fish for a more substantial feast; leftovers taste even better the next day, making it a practical choice for meal prep.
Cilantro Rice Pilaf with Almonds
Just as the holiday season reaches its peak, a simple yet sophisticated side dish can elevate any festive table. This cilantro rice pilaf, studded with toasted almonds, offers a vibrant, herbaceous note that complements rich winter meals while remaining light enough for everyday enjoyment.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
– 1/2 cup fresh cilantro, finely chopped, plus extra for garnish
– 1/4 cup sliced almonds
– 2 tablespoons unsalted butter (or olive oil for dairy-free)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1/2 teaspoon kosher salt, plus more as needed
– 1/4 teaspoon freshly ground black pepper
Instructions
1. In a medium saucepan over medium heat, melt 1 tablespoon of butter until it foams slightly, about 1 minute.
2. Add the sliced almonds and toast, stirring frequently, until golden brown and fragrant, approximately 3–4 minutes; transfer to a plate to prevent burning.
3. In the same saucepan, melt the remaining 1 tablespoon of butter over medium heat.
4. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
6. Add the rinsed rice to the saucepan and toast, stirring constantly, for 2 minutes to enhance its nutty flavor.
7. Pour in the chicken broth, then add 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper, stirring to combine.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
9. Simmer the rice undisturbed for 18 minutes, or until all the liquid is absorbed and the grains are tender.
10. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and fluff up.
11. Gently fold in the chopped cilantro and toasted almonds using a fork to avoid mashing the rice.
12. Taste and adjust seasoning with additional salt if desired, then garnish with extra cilantro.
Her fluffy texture, with each grain distinct and infused with aromatic cilantro, makes this pilaf a standout. The toasted almonds add a delightful crunch that contrasts beautifully with the tender rice, while the subtle onion and garlic base provides depth. Serve it alongside roasted chicken or as a bed for grilled vegetables to create a memorable, balanced meal.
Cilantro Rice with Shrimp and Avocado
Kindly imagine a vibrant, aromatic dish that effortlessly blends coastal freshness with herbaceous brightness—Cilantro Rice with Shrimp and Avocado offers precisely that. This elegant yet approachable recipe transforms simple ingredients into a sophisticated meal, perfect for weeknight dinners or casual entertaining. With its harmonious balance of flavors and textures, it’s a celebration of both simplicity and refinement.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long-grain white rice (rinsed until water runs clear to remove excess starch)
– 1 ¾ cups water
– 1 cup fresh cilantro leaves, packed (plus extra for garnish)
– 2 tablespoons lime juice (freshly squeezed for optimal brightness)
– 2 tablespoons olive oil (or any neutral oil)
– 1 pound large shrimp, peeled and deveined (thawed if frozen)
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– 1 ripe avocado, diced (just before serving to prevent browning)
– Salt (adjust to taste)
Instructions
1. Rinse 1 cup of long-grain white rice under cold water until the water runs clear to remove excess starch, which ensures fluffy grains.
2. In a medium saucepan, combine the rinsed rice with 1 ¾ cups of water and a pinch of salt, then bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan tightly, and simmer the rice for 18 minutes until all the water is absorbed and the rice is tender.
4. While the rice cooks, finely chop 1 cup of packed fresh cilantro leaves and set aside for later use.
5. In a small bowl, whisk together 2 tablespoons of lime juice, 2 tablespoons of olive oil, and a pinch of salt to create a zesty dressing.
6. Pat 1 pound of large shrimp dry with paper towels to ensure a crisp sear when cooking.
7. Season the shrimp evenly with 1 teaspoon of ground cumin, ½ teaspoon of smoked paprika, and a pinch of salt.
8. Heat a large skillet over medium-high heat and add a drizzle of olive oil, then cook the shrimp for 2–3 minutes per side until they turn pink and opaque.
9. Fluff the cooked rice with a fork and gently fold in the chopped cilantro and the lime-oil dressing until well combined.
10. Dice 1 ripe avocado into bite-sized pieces just before serving to maintain its vibrant green color.
11. Divide the cilantro rice among four plates, top with the cooked shrimp and diced avocado, and garnish with extra cilantro leaves.
12. Serve immediately while warm for the best texture and flavor.
What emerges is a dish with a delightful contrast: the rice is fluffy and fragrant with cilantro, while the shrimp offer a tender, slightly smoky bite. The creamy avocado adds a cool, buttery richness that balances the bright acidity of the lime. For a creative twist, try serving it in individual bowls with a sprinkle of toasted sesame seeds or alongside a crisp green salad to enhance the meal’s freshness.
Cilantro Rice Stuffed Bell Peppers
Heralding the vibrant flavors of a well-stocked pantry, these Cilantro Rice Stuffed Bell Peppers transform humble ingredients into a stunning, satisfying meal. Their colorful shells cradle a fragrant, herbaceous filling that is both comforting and elegant, perfect for a weeknight dinner or a casual gathering. This dish celebrates simplicity with a touch of sophistication, making it a versatile addition to any cook’s repertoire.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 4 large bell peppers, any color (choose firm, symmetrical ones for easier stuffing)
– 1 cup long-grain white rice, uncooked (rinsed to remove excess starch)
– 2 cups vegetable broth, low-sodium (or water, but broth adds more flavor)
– 1 tablespoon olive oil, or any neutral oil
– 1 small yellow onion, finely diced (about 1 cup)
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon salt, adjust to taste
– 1/4 teaspoon black pepper, freshly ground
– 1/2 cup fresh cilantro, finely chopped (packed, stems included for extra flavor)
– 1/2 cup shredded Monterey Jack cheese, or a mild melting cheese
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold the peppers upright.
2. Slice the tops off the bell peppers about 1/2 inch down, remove the seeds and membranes from inside, and discard the stems from the tops; finely dice the pepper tops and set aside.
3. In a medium saucepan over high heat, bring the vegetable broth to a boil, then stir in the rice, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and rice is tender.
4. While the rice cooks, heat the olive oil in a large skillet over medium heat, add the diced onion and reserved diced pepper tops, and sauté for 5 minutes until softened.
5. Add the minced garlic, cumin, salt, and black pepper to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Fluff the cooked rice with a fork, then transfer it to the skillet, add the chopped cilantro, and stir gently to combine all ingredients evenly.
7. Spoon the rice mixture into the hollowed bell peppers, packing it lightly but firmly, and place them upright in the prepared baking dish.
8. Sprinkle the shredded Monterey Jack cheese evenly over the top of each stuffed pepper.
9. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly and the pepper skins are tender with slight charring.
11. Let the peppers rest for 5 minutes before serving to allow the filling to set slightly.
Meticulously crafted, these peppers offer a delightful contrast: the tender, slightly sweet bell pepper yields to a fluffy, aromatic rice filling infused with cumin and fresh cilantro. Serve them alongside a crisp green salad or topped with a dollop of cool sour cream for added richness, making each bite a harmonious blend of textures and bright, herbaceous flavors.
Cilantro Rice with Mango Salsa
On a crisp evening when the kitchen beckons for something both vibrant and comforting, cilantro rice with mango salsa emerges as a delightful fusion of fresh, herbaceous notes and tropical sweetness. This dish marries fluffy, fragrant rice with a zesty salsa, creating a colorful centerpiece that’s as pleasing to the eye as it is to the palate. It’s a versatile recipe that transitions effortlessly from a weeknight dinner to an elegant gathering, offering a burst of flavor in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear for fluffier results
– 1 ¾ cups water, or use vegetable broth for added depth
– 1 tablespoon olive oil, or any neutral oil like avocado oil
– ½ cup fresh cilantro, finely chopped, stems included for extra flavor
– 1 large ripe mango, peeled and diced into ½-inch cubes
– ½ red onion, finely diced, soaked in cold water for 5 minutes to mellow sharpness if preferred
– 1 jalapeño, seeds removed and minced, adjust amount for desired heat
– 2 tablespoons fresh lime juice, from about 1 lime
– Salt to taste, start with ½ teaspoon and adjust as needed
Instructions
1. In a medium saucepan, combine the rinsed rice, water, and olive oil over high heat, bringing it to a boil while stirring once to prevent sticking.
2. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 18 minutes, or until all liquid is absorbed and rice is tender—avoid peeking to maintain steam.
3. Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the rice to steam further and achieve a light, fluffy texture.
4. Fluff the cooked rice gently with a fork, then fold in the chopped cilantro until evenly distributed, which infuses the rice with a fresh, aromatic quality.
5. In a medium bowl, combine the diced mango, red onion, minced jalapeño, and lime juice, tossing gently to coat all ingredients without crushing the mango.
6. Season the mango salsa with salt, starting with ½ teaspoon and adding more if desired, then let it sit for 10 minutes to allow the flavors to meld and the onions to soften slightly.
7. To serve, spoon the cilantro rice onto plates or a platter and top generously with the mango salsa, ensuring an even distribution for a balanced bite.
8. For an extra touch, garnish with additional cilantro leaves or a lime wedge on the side, enhancing the visual appeal and freshness of the dish.
Here, the rice offers a tender, slightly sticky base that contrasts beautifully with the juicy, crisp mango salsa, creating a harmonious blend of savory and sweet notes. This dish pairs wonderfully with grilled chicken or fish, or can stand alone as a light, satisfying meal, inviting you to savor each vibrant forkful.
Cilantro Rice with Fried Plantains
On a brisk evening, when the desire for something both comforting and vibrant strikes, few dishes satisfy quite like this harmonious pairing of fragrant cilantro rice and caramelized fried plantains. The aromatic rice, infused with fresh herbs and a hint of citrus, provides a lush, verdant base, while the sweet, golden plantains offer a delightful textural contrast that elevates the entire meal. Together, they create a balanced plate that feels both nourishing and indulgent, perfect for a weeknight dinner or a casual gathering with friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 cup long-grain white rice, rinsed until water runs clear to remove excess starch
- 1 ¾ cups water
- 1 cup fresh cilantro leaves and tender stems, packed, plus extra for garnish
- 2 tablespoons fresh lime juice, from about 1 lime
- 2 tablespoons olive oil, or any neutral oil like avocado or vegetable
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, adjust based on your preference
- 2 ripe plantains (yellow with black spots), peeled and sliced into ½-inch rounds
- ¼ cup vegetable oil, for frying
Instructions
- In a medium saucepan, combine the rinsed rice, water, and ½ teaspoon of the kosher salt. Bring to a boil over high heat.
- Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 18 minutes. Do not lift the lid during this time to ensure proper steaming.
- While the rice cooks, prepare the cilantro mixture: in a blender or food processor, combine the cilantro leaves, lime juice, olive oil, minced garlic, and the remaining ½ teaspoon of kosher salt. Blend until a smooth, vibrant green paste forms, scraping down the sides as needed.
- After 18 minutes, remove the rice from heat and let it stand, covered, for 5 minutes to finish absorbing any residual moisture.
- Fluff the cooked rice gently with a fork, then fold in the blended cilantro mixture until the rice is evenly coated and fragrant. Cover to keep warm.
- For the plantains, heat the ¼ cup of vegetable oil in a large skillet over medium heat until it shimmers, about 350°F on a thermometer.
- Carefully add the plantain slices in a single layer, working in batches if necessary to avoid overcrowding. Fry for 2-3 minutes per side, until they turn a deep golden brown and develop a caramelized crust.
- Transfer the fried plantains to a plate lined with paper towels to drain any excess oil. Sprinkle lightly with a pinch of salt while still warm.
Buttery and crisp on the outside with a soft, sweet interior, the plantains provide a perfect counterpoint to the fluffy, herbaceous rice. For a creative twist, serve the dish topped with a dollop of cool sour cream or alongside grilled shrimp, allowing the bright flavors to shine through in every bite.
Cilantro Rice with Chipotle Sauce
Savor the vibrant fusion of fresh herbs and smoky heat in this cilantro rice with chipotle sauce, a dish that transforms simple pantry staples into an elegant, flavor-packed side. Perfect for weeknight dinners or festive gatherings, it brings restaurant-quality flair to your table with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear to remove excess starch
– 1 ¾ cups water
– 1 tablespoon olive oil, or any neutral oil
– 1 cup fresh cilantro leaves, packed and finely chopped
– 2 cloves garlic, minced
– 1 canned chipotle pepper in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce from the can
– ½ cup sour cream
– ¼ cup mayonnaise
– 1 tablespoon lime juice, freshly squeezed for best flavor
– ½ teaspoon salt, adjust to taste
– ¼ teaspoon black pepper
Instructions
1. In a medium saucepan over medium-high heat, heat 1 tablespoon olive oil for 30 seconds until shimmering.
2. Add 1 cup rinsed long-grain white rice and toast, stirring constantly, for 2 minutes until lightly golden and fragrant.
3. Pour in 1 ¾ cups water and bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until water is fully absorbed and rice is tender.
4. While rice cooks, combine 1 cup finely chopped fresh cilantro leaves, 2 cloves minced garlic, 1 finely chopped canned chipotle pepper, 1 tablespoon adobo sauce, ½ cup sour cream, ¼ cup mayonnaise, 1 tablespoon lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper in a blender or food processor.
5. Blend the sauce mixture on high speed for 1 minute until completely smooth and creamy, scraping down sides as needed.
6. Once rice is cooked, remove from heat and let it rest, covered, for 5 minutes to allow steam to finish the grains.
7. Fluff the rested rice with a fork to separate grains, then gently fold in the blended chipotle sauce until evenly coated.
8. Serve immediately while warm. Keep the sauce separate if making ahead, and mix just before serving to maintain vibrant color.
Kick back and enjoy the creamy, smoky notes of the chipotle sauce melding with the bright, herbal cilantro, creating a rice dish with a velvety texture that clings beautifully to each grain. For a creative twist, serve it alongside grilled chicken or as a base for burrito bowls, where its robust flavor stands up to hearty toppings.
Cilantro Rice with Grilled Salmon
Zesty yet refined, this Cilantro Rice with Grilled Salmon transforms simple ingredients into an elegant weeknight meal. The vibrant herb-infused rice provides a fresh, aromatic base that perfectly complements the rich, flaky salmon. It’s a balanced dish that feels both nourishing and celebratory.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 ½ cups long-grain white rice, rinsed until water runs clear to remove excess starch
- 2 ¼ cups water
- 1 cup fresh cilantro leaves, packed, plus extra for garnish
- 2 tbsp fresh lime juice, from about 1 lime, adjust to taste
- 2 tbsp olive oil, or any neutral oil, divided
- 4 salmon fillets, about 6 oz each, skin-on or skinless
- 1 tsp kosher salt, plus more for seasoning
- ½ tsp freshly ground black pepper
- 1 garlic clove, minced
Instructions
- In a medium saucepan, combine the rinsed rice, water, and 1 tsp kosher salt. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover tightly, and simmer for 18 minutes exactly, or until all water is absorbed and rice is tender. Tip: Avoid lifting the lid during cooking to ensure even steaming.
- While rice cooks, preheat a grill or grill pan to medium-high heat, about 400°F.
- Pat salmon fillets dry with paper towels, then brush both sides with 1 tbsp olive oil and season generously with salt and pepper.
- Place salmon on the preheated grill, skin-side down if using skin-on. Grill for 5-6 minutes without moving to develop grill marks.
- Carefully flip salmon using a spatula and grill for another 4-5 minutes, until the internal temperature reaches 145°F and the flesh flakes easily. Tip: Letting salmon rest for 2 minutes after grilling ensures juiciness.
- In a blender or food processor, combine cilantro leaves, lime juice, remaining 1 tbsp olive oil, and minced garlic. Blend until a smooth, vibrant green paste forms.
- Fluff the cooked rice with a fork, then gently fold in the cilantro paste until evenly distributed. Tip: Folding while rice is warm helps the flavors meld beautifully.
- Divide cilantro rice among four plates and top each with a grilled salmon fillet. Garnish with extra cilantro leaves if desired.
Unveiling a plate of tender, flaky salmon atop fragrant, herbaceous rice creates a delightful contrast in textures. The rice remains light and fluffy, infused with the bright, citrusy notes of cilantro and lime, while the salmon offers a satisfying, savory richness. For a creative twist, serve with a side of quick-pickled red onions or avocado slices to add a creamy, tangy element.
Cilantro Rice with Spiced Chickpeas
Nestled between the vibrant greens of fresh herbs and the warm spices of roasted chickpeas, this Cilantro Rice with Spiced Chickpeas offers a harmonious balance of flavors and textures. It transforms simple pantry staples into an elegant, satisfying meal that’s as suitable for a weeknight dinner as it is for entertaining guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 ¾ cups water
– 1 cup fresh cilantro leaves, packed (stems reserved for another use)
– 2 tablespoons olive oil, or any neutral oil
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon cayenne pepper, adjust to taste
– ½ teaspoon salt, plus more as needed
– ¼ teaspoon black pepper
– 1 tablespoon fresh lime juice
– ¼ cup chopped red onion, for garnish (optional)
Instructions
1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the rice is tender.
2. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, for 5 minutes until they begin to crisp.
3. Sprinkle the cumin, smoked paprika, cayenne pepper, salt, and black pepper over the chickpeas. Stir to coat evenly and cook for 2 more minutes to toast the spices, then remove from heat.
4. In a blender or food processor, combine the cooked rice, cilantro leaves, remaining 1 tablespoon of olive oil, and lime juice. Pulse until the rice is flecked with green and the cilantro is finely chopped, about 5-7 pulses.
5. Gently fold the spiced chickpeas into the cilantro rice until evenly distributed. Taste and adjust seasoning with additional salt if desired.
6. Serve the dish warm, garnished with chopped red onion if using.
Soft and aromatic, the cilantro-infused rice provides a fragrant base that complements the crispy, warmly spiced chickpeas. Serve it alongside grilled vegetables or as a hearty filling for wraps, allowing the bright lime and herbal notes to shine through in every bite.
Cilantro Rice with Caramelized Onions
Fragrant and sophisticated, this cilantro rice with caramelized onions transforms humble ingredients into an elegant side dish. The nutty aroma of toasted rice mingles with sweet, slow-cooked onions and the bright, herbal notes of fresh cilantro, creating a harmonious balance of flavors. Perfect for elevating weeknight dinners or complementing festive meals, it’s a versatile recipe that feels both comforting and refined.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 tablespoons unsalted butter, or olive oil for a dairy-free option
– 1 large yellow onion, thinly sliced
– 1 ¾ cups water or low-sodium vegetable broth
– ½ teaspoon salt, adjust to taste
– ½ cup fresh cilantro leaves, finely chopped, plus extra for garnish
– 1 tablespoon fresh lime juice, from about half a lime
Instructions
1. In a medium saucepan over medium heat, melt 1 tablespoon of butter until it foams, about 1 minute.
2. Add the sliced onion and cook, stirring occasionally, for 15–20 minutes until deeply golden brown and caramelized, reducing heat if onions start to burn.
3. Transfer the caramelized onions to a bowl, leaving any residual butter in the pan.
4. Add the remaining 1 tablespoon of butter to the pan and heat over medium heat until melted.
5. Add the rinsed rice and toast, stirring constantly, for 2–3 minutes until fragrant and lightly golden.
6. Pour in the water or broth and salt, then bring to a boil over high heat.
7. Once boiling, reduce heat to low, cover the pan tightly, and simmer for 18 minutes without lifting the lid.
8. Remove the pan from heat and let it sit, covered, for 5 minutes to steam and finish cooking.
9. Fluff the rice gently with a fork to separate the grains.
10. Fold in the caramelized onions, chopped cilantro, and lime juice until evenly distributed.
11. Taste and adjust seasoning with additional salt if desired.
12. Transfer to a serving dish and garnish with extra cilantro leaves.
Ultimately, this dish offers a delightful contrast of textures, with fluffy rice grains enveloped in silky, sweet onions and punctuated by the fresh bite of cilantro. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a vibrant base for bowls topped with roasted vegetables and a drizzle of creamy avocado sauce.
Cilantro Rice with Pulled Pork
Unfolding with aromatic allure, this Cilantro Rice with Pulled Pork transforms humble ingredients into a vibrant, satisfying meal. The fragrant herbaceous rice provides a fresh, zesty base for the tender, slow-cooked pork, creating a harmonious balance of flavors that feels both comforting and sophisticated.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours 30 minutes
Ingredients
– 2 lbs pork shoulder, trimmed of excess fat
– 1 tbsp olive oil, or any neutral oil
– 1 tsp salt, adjust to taste
– 1/2 tsp black pepper
– 1 cup chicken broth, low-sodium preferred
– 1/2 cup orange juice, freshly squeezed for best flavor
– 2 tbsp lime juice
– 1 tbsp chili powder
– 1 tsp cumin
– 1 tsp garlic powder
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 3/4 cups water
– 1/2 cup fresh cilantro, finely chopped, plus extra for garnish
– 1/4 cup diced red onion, for garnish
– 1 avocado, sliced, for serving
Instructions
1. Preheat your oven to 300°F. Pat the pork shoulder dry with paper towels to ensure a better sear.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season the pork shoulder evenly with salt and black pepper on all sides.
4. Sear the pork in the hot oil until deeply browned on all sides, about 4-5 minutes per side, to develop rich flavor.
5. Remove the Dutch oven from heat and carefully pour in the chicken broth, orange juice, and lime juice around the pork, not over it, to avoid cooling the pot too much.
6. Sprinkle the chili powder, cumin, and garlic powder evenly over the pork and liquid.
7. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
8. Bake for 4 hours, until the pork is fork-tender and easily shreds.
9. Remove the pork from the oven and let it rest in the liquid for 15 minutes to absorb juices.
10. Transfer the pork to a cutting board and use two forks to shred it into bite-sized pieces, discarding any large fat pieces.
11. While the pork rests, prepare the rice. In a medium saucepan, combine the rinsed rice and water.
12. Bring to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for 18 minutes, without stirring, to prevent gummy rice.
13. Remove the rice from heat and let it stand, covered, for 5 minutes to finish steaming.
14. Fluff the rice with a fork and gently fold in the chopped cilantro until evenly distributed.
15. Serve the cilantro rice topped with shredded pork, garnished with diced red onion, extra cilantro, and avocado slices.
Aromatic and tender, this dish offers a delightful contrast between the fluffy, herb-infused rice and the succulent, spiced pork. For a creative twist, serve it in warm tortillas with a squeeze of lime, or alongside a crisp salad to highlight its vibrant flavors.
Cilantro Rice with Sweet Potato Cubes
Aromatic and vibrant, this Cilantro Rice with Sweet Potato Cubes transforms humble ingredients into a sophisticated side dish that pairs beautifully with grilled proteins or stands alone as a satisfying vegetarian meal. The earthy sweetness of roasted sweet potatoes mingles with the fresh, citrusy notes of cilantro, creating a harmonious balance of flavors and textures that will elevate any dinner table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups water
– 1 large sweet potato (about 1 lb), peeled and cut into ½-inch cubes
– 2 tablespoons olive oil, or any neutral oil
– 1 teaspoon salt, divided
– ½ teaspoon black pepper
– 1 cup fresh cilantro leaves, packed (stems removed for smoother texture)
– 2 tablespoons fresh lime juice, from about 1 lime
– 1 clove garlic, minced
– ¼ teaspoon ground cumin, optional for extra warmth
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with 1 tablespoon of olive oil, ½ teaspoon of salt, and black pepper on the baking sheet until evenly coated.
3. Roast the sweet potatoes for 25–30 minutes, flipping halfway through, until tender and lightly caramelized at the edges.
4. While the sweet potatoes roast, combine the rinsed rice, water, and remaining ½ teaspoon of salt in a medium saucepan.
5. Bring the rice mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes without stirring.
6. Remove the rice from heat and let it sit, covered, for 10 minutes to steam and absorb any residual moisture.
7. In a blender or food processor, combine the cilantro, lime juice, garlic, cumin (if using), and remaining 1 tablespoon of olive oil; blend until smooth to create a vibrant green sauce.
8. Fluff the cooked rice with a fork to separate the grains and transfer it to a large mixing bowl.
9. Gently fold the roasted sweet potato cubes and cilantro sauce into the rice until everything is evenly distributed.
10. Taste and adjust seasoning with additional salt or lime juice if desired, but avoid overmixing to maintain the rice’s texture.
Combining fluffy rice with tender, caramelized sweet potatoes and a zesty cilantro sauce, this dish offers a delightful contrast of soft and slightly crisp textures. The bright, herbaceous flavors shine through, making it an excellent accompaniment to grilled chicken or fish, or simply enjoyed as a light yet satisfying main course with a sprinkle of toasted pepitas for added crunch.
Summary
Zesty, versatile, and utterly delicious—these 18 cilantro rice recipes prove this humble dish can shine at any meal. Whether you’re craving something quick or impressive, there’s a perfect recipe waiting for you. Give one a try, leave a comment with your favorite, and don’t forget to share the love on Pinterest!
