GFDFSide
Cilantro Lime Rice
Modified slightly from Simply Recipes' Cilantro Lime Rice. Great next to the enchilada casserole.
Makes about 6 large or 12 small servings
175Calories
3gProtein
39gCarbs
0.5gFat
Macros per large serving (⅙ of the recipe). Small serving (¹⁄₁₂): 90 cal, 1.5g protein, 20g carbs, 0.3g fat.
Ingredients
- 1½ cups dry jasmine rice
- 1 garlic clove, minced
- 2¼ cups water
- 1 teaspoon salt
- Juice of 2 limes, to taste
- Finely grated zest of 1 lime
- Olive oil spray
- 1 cup finely chopped cilantro
Instructions
- Rinse the rice. Add the rice to a pot, cover with cold water, swish it around, and carefully drain. Repeat until the water runs mostly clear, then drain well.
- Lightly toast the rice. Lightly spray the drained rice and pot with olive oil. Heat over medium heat, stirring frequently, until the rice is dry and lightly golden. Add the garlic and cook for about 1 more minute.
- Cook. Add the water, lime zest, and salt. Bring to a gentle boil, cover, and reduce the heat to low. Cook undisturbed for about 15 minutes, or follow your rice package's cooking time.
- Rest and fluff. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork.
- Add the lime and cilantro. Transfer the rice to a serving bowl. Toss with the lime juice and chopped cilantro, adding the juice gradually to taste.
Macros assume a light olive oil spray, about ¼ teaspoon total. Your rice label and the amount of oil used may change the totals.
Originally shared in my Substack post Meal Prep Recipes for the Week of October 12 on October 15, 2026.
