18 Delicious Cilantro Rice Recipes Easy to Make

Unlock the secret to transforming your meals with a burst of fresh flavor! Our roundup of 18 Delicious Cilantro Rice Recipes Easy to Make is your ticket to quick, vibrant dinners that everyone will love. Whether you’re craving something light and zesty or rich and comforting, these recipes promise to delight your taste buds. Dive in and discover your next favorite dish today!

Cilantro Lime Rice

Lingering in the quiet of the evening, the thought of a simple yet vibrant dish comes to mind, one that carries the freshness of summer in every bite. Cilantro lime rice, with its bright flavors and comforting warmth, seems just right for a reflective meal.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups water, fresh and cold
• 1 tbsp unsalted butter, rich and creamy
• 1 lime, zest finely grated and juice freshly squeezed
• 1/4 cup cilantro leaves, finely chopped and fragrant
• 1/2 tsp salt, finely ground

Instructions

1. In a medium saucepan, combine the rinsed rice, water, and butter. Bring to a boil over medium-high heat, then immediately reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
2. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to absorb any remaining moisture and become fluffy.
3. Fluff the rice gently with a fork, then stir in the lime zest, lime juice, chopped cilantro, and salt until evenly distributed. Tip: For the brightest flavor, add the lime juice while the rice is still warm.
4. Let the rice sit for a couple of minutes before serving to allow the flavors to meld. Tip: A splash of olive oil can add a lovely sheen and richness to the dish.

Offering a delightful contrast of textures, the rice is at once tender and slightly chewy, with the lime and cilantro lending a burst of freshness. Serve it alongside grilled fish or stuffed into tacos for a meal that sings of summer.

Spicy Cilantro Rice

On a quiet evening like this, when the kitchen feels like a sanctuary, I find myself drawn to the simplicity and vibrancy of Spicy Cilantro Rice. It’s a dish that whispers of warmth and comfort, with just enough kick to remind you it’s there.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups water, fresh and cold
• 1 tablespoon rich extra virgin olive oil
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1 small jalapeño, seeds removed and finely diced
• 1 clove garlic, minced to a fine paste
• 1 tablespoon lime juice, freshly squeezed

Instructions

1. In a medium saucepan, heat the olive oil over medium heat until it shimmers, about 1 minute.
2. Add the rinsed rice to the saucepan, stirring constantly for 2 minutes to lightly toast the grains, which enhances their nutty flavor.
3. Pour in the water, then add the salt and black pepper, stirring once to combine. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming sticky.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: A tight-fitting lid is crucial to trap the steam and cook the rice evenly.
5. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the rice to steam and become fluffy.
6. Fluff the rice with a fork, then gently fold in the cilantro, jalapeño, garlic, and lime juice until evenly distributed. Tip: Adding the lime juice last preserves its bright acidity.

You’ll love how the grains remain distinct yet tender, each bite bursting with the freshness of cilantro and the subtle heat of jalapeño. Serve it alongside grilled fish or as a vibrant base for a bowl topped with avocado and black beans for a meal that feels both nourishing and exciting.

Cilantro Rice with Black Beans

Flickering through the memories of countless meals shared and savored, this dish stands out as a humble yet vibrant celebration of simplicity and flavor. Cilantro Rice with Black Beans is a testament to how a few thoughtfully chosen ingredients can come together to create something truly comforting and nourishing.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 3/4 cups water, fresh and cold
• 1/2 teaspoon salt, fine and sea-derived
• 1/4 cup fresh cilantro leaves, finely chopped and fragrant
• 1 tablespoon unsalted butter, rich and creamy
• 1 can (15 oz) black beans, drained and rinsed, with a firm yet tender texture
• 1 tablespoon olive oil, extra virgin and fruity
• 1/2 teaspoon ground cumin, warm and earthy
• 1/4 teaspoon garlic powder, subtly sharp

Instructions

1. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
2. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the rice to absorb any remaining water and become fluffy.
3. Fluff the rice with a fork, then gently stir in the chopped cilantro and butter until the butter is melted and the cilantro is evenly distributed. Tip: For an extra burst of flavor, add the cilantro while the rice is still hot to release its aromatic oils.
4. In a separate skillet, heat the olive oil over medium heat. Add the black beans, cumin, and garlic powder, stirring to coat the beans in the spices. Cook for 3-4 minutes, just until the beans are heated through. Tip: For a smokier flavor, lightly mash a few beans before serving.
5. Combine the cilantro rice and spiced black beans in a serving dish, or layer them individually for a more presentation. Just before serving, give the dish a final gentle stir to marry the flavors.

Juxtaposing the fluffy, herbaceous rice with the hearty, spiced beans creates a dish that’s as satisfying to eat as it is simple to prepare. Serve it alongside a crisp green salad or tucked into warm tortillas for a meal that feels both familiar and exciting.

Garlic Cilantro Rice

Lately, I’ve found myself drawn to the simplicity and comfort of a well-made side dish, one that carries the power to transform a meal from ordinary to memorable. Garlic Cilantro Rice is just that—a humble yet vibrant accompaniment that sings with flavor.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups water, fresh and cold
• 3 cloves garlic, minced finely to release their aromatic oils
• 1/4 cup fresh cilantro leaves, chopped roughly for a burst of color and freshness
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon sea salt, finely ground to season evenly

Instructions

1. In a medium saucepan, heat the extra virgin olive oil over medium heat until it shimmers slightly, about 1 minute.
2. Add the minced garlic to the oil, stirring constantly for 30 seconds to infuse the oil without browning the garlic.
3. Tip: Toasting the rice lightly in the garlic oil before adding water enhances its nutty flavor.
4. Stir in the rinsed rice, coating each grain with the fragrant oil, and cook for 2 minutes until the edges of the rice become slightly translucent.
5. Pour in the cold water and add the sea salt, bringing the mixture 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 18 minutes. Resist the urge to peek, as steam is crucial for even cooking.
7. Tip: Letting the rice sit off the heat for 5 minutes after cooking allows it to steam further, ensuring fluffy grains.
8. Remove the lid and fluff the rice gently with a fork to separate the grains without crushing them.
9. Fold in the chopped cilantro, distributing it evenly for a fresh, herby lift in every bite.
10. Tip: For an extra layer of flavor, a squeeze of lime juice can brighten the dish just before serving.

You’ll find the rice grains perfectly separate, each one infused with the warmth of garlic and the bright, clean notes of cilantro. Serve it alongside grilled meats or as a base for a vibrant bowl topped with avocado and black beans for a simple yet satisfying meal.

Cilantro Rice Pilaf

Venturing into the kitchen on a quiet evening, the aroma of cilantro and toasted rice fills the air, promising a dish that’s both comforting and vibrant. This cilantro rice pilaf is a simple yet flavorful side that pairs beautifully with almost anything, or stands proudly on its own.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups chicken broth, warm and fragrant
• 1/4 cup fresh cilantro leaves, finely chopped and bright green
• 2 tbsp unsalted butter, rich and creamy
• 1 small yellow onion, diced into tiny, uniform pieces
• 1 clove garlic, minced to release its pungent aroma
• 1/2 tsp salt, to enhance all the flavors

Instructions

1. In a medium saucepan, melt the unsalted butter over medium heat until it’s just beginning to foam, about 1 minute.
2. Add the diced yellow onion to the saucepan, stirring occasionally, until it becomes translucent and sweet, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until its aroma blossoms but before it browns.
4. Add the rinsed long-grain white rice to the pan, stirring to coat each grain in butter, and toast lightly for 2 minutes to develop a nutty flavor.
5. Pour in the warm chicken broth and add the salt, bringing the mixture to a gentle boil before reducing the heat to low.
6. Cover the saucepan with a tight-fitting lid and simmer for 18 minutes, resisting the urge to peek, to ensure perfectly steamed rice.
7. Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the rice to finish absorbing any remaining liquid.
8. Fluff the rice gently with a fork, then fold in the finely chopped fresh cilantro leaves until evenly distributed.

As you take your first bite, the pilaf reveals a light, fluffy texture with pops of cilantro freshness. Consider serving it alongside grilled vegetables or beneath a saucy stir-fry to soak up all those delicious flavors.

Coconut Cilantro Rice

How often do we find ourselves craving something simple yet profoundly comforting? Coconut cilantro rice is that quiet melody of flavors, a dish that whispers of tropical breezes and the gentle rustle of cilantro leaves in the garden.

Ingredients

• 1 cup jasmine rice, fragrant and long-grained
• 1 3/4 cups coconut milk, rich and creamy
• 1/2 cup water, filtered and cold
• 1/2 teaspoon salt, finely ground
• 1/4 cup fresh cilantro leaves, finely chopped and vibrant green
• 1 tablespoon coconut oil, unrefined and subtly sweet

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, gently rubbing the grains between your fingers to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Stir once to mix, then bring to a gentle boil over medium heat.
3. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes. Resist the urge to peek, as this lets steam escape.
4. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam further and absorb any remaining liquid.
5. Fluff the rice gently with a fork, then fold in the chopped cilantro and coconut oil until evenly distributed. The heat from the rice will wilt the cilantro slightly, releasing its aroma.

Light and fluffy, this coconut cilantro rice carries the creamy sweetness of coconut milk balanced by the fresh, citrusy punch of cilantro. Serve it alongside grilled shrimp or as a bed for a vibrant vegetable curry, letting its subtle flavors shine through.

Cilantro Rice with Corn and Peppers

Vividly recalling the warmth of summer evenings, this dish brings together the simplicity of rice with the vibrant flavors of cilantro, sweet corn, and crisp peppers. It’s a humble yet colorful celebration of seasonal produce, perfect for those moments when you crave something light yet satisfying.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups water, fresh and cold
• 1/2 cup fresh cilantro leaves, finely chopped
• 1 cup sweet corn kernels, freshly cut from the cob
• 1/2 cup red bell pepper, diced into small, bright pieces
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a medium saucepan, combine the rinsed rice and cold water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
2. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper and corn kernels, sautéing for 5 minutes until just tender. Tip: The peppers should retain a slight crunch for texture.
3. Fluff the cooked rice with a fork, then gently fold in the sautéed vegetables and chopped cilantro. Season with sea salt and black pepper, mixing lightly to combine. Tip: For an extra burst of flavor, let the dish sit covered for 5 minutes before serving.

Now the cilantro rice with corn and peppers is ready to delight. Notice how the grains remain separate yet tender, each bite infused with the herb’s freshness and the sweetness of corn. Serve it alongside grilled fish or as a vibrant base for a summer bowl, letting the colors and textures shine.

Jalapeno Cilantro Rice

Moments like these call for something simple yet vibrant, a dish that carries the warmth of shared meals and the freshness of garden herbs. Jalapeno cilantro rice is just that—a humble bowl of comfort with a lively kick, perfect for when you need a little spark in your day.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 3/4 cups water, fresh and cold
• 1 large jalapeno, seeds removed and finely diced for a mild heat
• 1/2 cup fresh cilantro leaves, roughly chopped for a burst of color and flavor
• 2 tablespoons unsalted butter, rich and creamy
• 1/2 teaspoon kosher salt, finely ground to enhance all flavors
• 1 tablespoon fresh lime juice, bright and tangy

Instructions

1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
2. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to absorb any remaining moisture and become fluffy.
3. Fluff the rice gently with a fork, then stir in the diced jalapeno, chopped cilantro, butter, salt, and lime juice until well combined. Tip: For an extra layer of flavor, toast the rice in a dry pan before adding water to enhance its nuttiness.
4. Cover the saucepan again and let the rice sit for 2 minutes to allow the flavors to meld. Tip: If you prefer a stronger lime flavor, add an extra teaspoon of lime juice after tasting.

The rice emerges fluffy and fragrant, with the jalapeno offering a gentle warmth that builds with each bite. Serve it alongside grilled fish or stuffed into burritos for a meal that feels both nourishing and exciting.

Cilantro Rice with Avocado

Sometimes, the simplest dishes carry the most comfort, like this cilantro rice with avocado, a humble yet vibrant bowl that whispers of lazy afternoons and the joy of uncomplicated flavors.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 3/4 cups water, cold and fresh
• 1/2 teaspoon salt, finely ground
• 1/4 cup fresh cilantro leaves, roughly chopped for a burst of color
• 1 ripe avocado, sliced into creamy, buttery wedges
• 1 tablespoon lime juice, freshly squeezed for a tangy brightness
• 1 tablespoon olive oil, rich and golden

Instructions

1. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
2. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to finish absorbing any remaining water.
3. Fluff the rice gently with a fork, then fold in the chopped cilantro and drizzle with olive oil, mixing lightly to distribute the flavors evenly. Tip: For the best texture, use a fork instead of a spoon to keep the grains separate and fluffy.
4. Arrange the avocado slices on top of the rice and drizzle with lime juice just before serving. Tip: Adding the lime juice at the last moment prevents the avocado from browning too quickly.

A creamy avocado melts into the warm, herb-flecked rice, each bite a balance of richness and zest. Serve it alongside grilled fish or tucked into a burrito for a twist on the classic.

Cilantro Rice and Chicken Bowl

Under the soft glow of the kitchen light, the Cilantro Rice and Chicken Bowl comes together like a quiet melody, each ingredient a note in a harmonious blend of flavors and textures.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 3/4 cups water, sparkling fresh
• 1/2 teaspoon kosher salt, finely ground
• 1/4 cup fresh cilantro leaves, roughly chopped for a burst of color
• 1 tablespoon unsalted butter, rich and creamy
• 1 pound boneless, skinless chicken thighs, trimmed of excess fat
• 1 tablespoon olive oil, extra virgin and fruity
• 1 teaspoon ground cumin, warm and earthy
• 1/2 teaspoon garlic powder, subtly pungent
• 1/4 teaspoon black pepper, freshly cracked
• 1 avocado, ripe and buttery, sliced
• 1 lime, juiced for a bright acidity

Instructions

1. In a medium saucepan, combine the rinsed rice, water, and kosher salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
2. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork, then gently fold in the cilantro and butter until well combined. Tip: The residual heat will melt the butter, coating each grain for a luxurious texture.
3. While the rice cooks, season the chicken thighs with cumin, garlic powder, and black pepper, pressing the spices into the meat to adhere.
4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
5. Slice the chicken into strips. Serve the cilantro rice in bowls, topped with the chicken, avocado slices, and a squeeze of lime juice.

Just as the last slice of avocado finds its place, the bowl reveals a tapestry of textures—fluffy rice, tender chicken, and creamy avocado—each bite a reminder of the simple joys of cooking.

Cilantro Rice with Shrimp

Remembering the quiet evenings when the kitchen felt like a sanctuary, I often find myself drawn to dishes that are both simple and soulful. Cilantro rice with shrimp is one such meal, where the freshness of herbs meets the delicate sweetness of seafood in a dance of flavors.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 3/4 cups water, shimmering and fresh
• 1/2 lb medium shrimp, peeled and deveined, with tails left on for elegance
• 2 tbsp rich extra virgin olive oil
• 1/4 cup fresh cilantro, finely chopped, its aroma bright and uplifting
• 1 clove garlic, minced, adding a whisper of pungency
• 1/2 tsp sea salt, finely ground, to enhance every layer of flavor
• 1/4 tsp freshly ground black pepper, for a gentle heat
• 1 tbsp unsalted butter, melting into creaminess

Instructions

1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes, until the water is absorbed and the rice is tender.
2. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic, salt, and pepper, cooking for 2-3 minutes on each side until the shrimp turn pink and opaque. Tip: Avoid overcrowding the skillet to ensure each shrimp gets a perfect sear.
3. Fluff the cooked rice with a fork, then gently fold in the cilantro and butter until the butter is melted and the cilantro is evenly distributed. Tip: Letting the rice sit covered for 5 minutes after cooking helps it achieve the perfect texture.
4. Combine the shrimp with the cilantro rice, tossing lightly to mix. Serve immediately. Tip: For an extra burst of freshness, garnish with additional cilantro leaves and a squeeze of lime juice.

Kindly savor the contrast between the fluffy, herb-infused rice and the succulent shrimp, each bite a reminder of how simple ingredients can create profound comfort. This dish pairs beautifully with a crisp, green salad or can stand alone as a light yet satisfying meal.

Vegetable Cilantro Rice

Beneath the soft glow of the kitchen light, there’s something deeply comforting about stirring together a pot of Vegetable Cilantro Rice. It’s a dish that whispers of home, with each grain of rice soaking up the vibrant flavors of fresh herbs and crisp vegetables.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups vegetable broth, simmering and fragrant
• 1/2 cup fresh cilantro leaves, roughly chopped for a burst of color
• 1/4 cup finely diced red bell pepper, adding a sweet crunch
• 1/4 cup frozen peas, thawed to bring a pop of green
• 2 tbsp rich extra virgin olive oil, for a smooth base
• 1 small yellow onion, diced finely to melt into the rice
• 2 cloves garlic, minced for a pungent kick
• 1/2 tsp ground cumin, for warmth
• Salt, to season the layers of flavor

Instructions

1. In a medium saucepan, heat the olive oil over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 3 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and ground cumin, cooking until fragrant, about 30 seconds, to unlock their flavors.
4. Add the rinsed rice to the pan, stirring to coat each grain with the oil and spices, toasting lightly for 2 minutes.
5. Pour in the simmering vegetable broth, bringing the mixture to a boil, then reduce the heat to low, covering the pan with a tight-fitting lid.
6. Simmer the rice for 18 minutes, resisting the urge to peek, to ensure even cooking.
7. Remove the pan from the heat and let it stand, covered, for 5 minutes, allowing the rice to steam and become fluffy.
8. Gently fold in the chopped cilantro, diced red bell pepper, and thawed peas, warming them through with the residual heat.
9. Season with additional salt if needed, fluffing the rice with a fork to separate the grains.

Velvety and aromatic, this Vegetable Cilantro Rice is a canvas of textures, from the tender peas to the al dente bell peppers. Serve it alongside grilled fish or as a vibrant base for a burrito bowl, letting the colors and flavors shine.

Cilantro Rice with Fried Egg

Venturing into the kitchen on a quiet evening, the simplicity of cilantro rice with a fried egg offers a comforting embrace, a dish that whispers of home with every fragrant, herb-kissed bite.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups water, fresh and cold
• 1/2 cup fresh cilantro leaves, finely chopped
• 2 tbsp rich extra virgin olive oil
• 2 farm-fresh eggs
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, finely crushed

Instructions

1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes, until the water is fully absorbed and the rice is tender.
2. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam further, becoming fluffier.
3. Fluff the rice gently with a fork, then stir in the chopped cilantro, olive oil, black pepper, and sea salt until evenly distributed.
4. In a non-stick skillet over medium heat, heat a drizzle of olive oil until shimmering. Crack the eggs into the skillet, cooking for 3 minutes for runny yolks or 5 minutes for set yolks, without flipping.
5. Divide the cilantro rice between two plates, topping each with a fried egg. Serve immediately.

Light and fragrant, the cilantro rice pairs beautifully with the creamy yolk of the fried egg, creating a dish that’s both simple and deeply satisfying. Consider garnishing with additional cilantro leaves or a sprinkle of chili flakes for an extra layer of flavor.

Cilantro Rice Salad

Evenings like these call for something light yet satisfying, a dish that carries the freshness of the garden and the comfort of home. Cilantro rice salad, with its vibrant colors and herbaceous notes, is just that—a simple pleasure that feels like a gentle embrace.

Ingredients

• 1 cup long-grain white rice, fluffy and perfectly cooked
• 1/4 cup fresh cilantro leaves, finely chopped and aromatic
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lime juice, bright and tangy
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup cherry tomatoes, halved and bursting with sweetness
• 1/4 cup red onion, thinly sliced for a sharp crunch

Instructions

1. Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch, ensuring each grain cooks up separate and fluffy.
2. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on traps the steam essential for perfect rice.
3. Once cooked, fluff the rice with a fork and let it cool to room temperature, about 20 minutes, to prevent the salad from becoming mushy.
4. In a large bowl, whisk together the extra virgin olive oil, fresh lime juice, sea salt, and black pepper until well combined. Tip: Taste the dressing before adding it to the rice; adjusting the seasoning now ensures a balanced flavor throughout.
5. Add the cooled rice, chopped cilantro, cherry tomatoes, and red onion to the bowl with the dressing. Gently toss until everything is evenly coated. Tip: Use a folding motion to mix the salad, preserving the integrity of the ingredients.

Your cilantro rice salad is now ready to enjoy. The grains should be tender yet distinct, with the cilantro and lime offering a refreshing zing that complements the sweetness of the tomatoes. For a creative twist, serve it atop a bed of crisp lettuce or alongside grilled fish for a complete meal.

Cilantro Rice with Mango

Beneath the soft glow of the kitchen light, the simple act of preparing a meal becomes a moment of solace. This cilantro rice with mango recipe is a gentle dance of flavors, where the earthiness of rice meets the sweet burst of mango, all tied together with the fresh zing of cilantro.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 3/4 cups water, filtered for purity
• 1/2 teaspoon salt, fine sea salt preferred
• 1 tablespoon unsalted butter, rich and creamy
• 1 ripe mango, peeled and diced into sweet, juicy cubes
• 1/4 cup fresh cilantro leaves, finely chopped for a vibrant green hue
• 1 tablespoon lime juice, freshly squeezed for a bright tang

Instructions

1. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
2. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to absorb any remaining moisture and become fluffy.
3. Fluff the rice gently with a fork, then stir in the butter until melted and evenly distributed. Tip: Using a fork instead of a spoon prevents the rice grains from breaking.
4. Fold in the diced mango, chopped cilantro, and lime juice, mixing lightly to combine. Tip: Add the lime juice last to preserve the mango’s vibrant color and prevent the rice from becoming soggy.

Just as the flavors meld together in harmony, the dish presents a delightful contrast of textures—soft, buttery rice punctuated by the occasional juicy bite of mango. Serve it alongside grilled fish for a light summer meal, or enjoy it as a standalone dish that celebrates the simplicity of its ingredients.

Cilantro Rice Stuffed Peppers

Now, as the evening light fades, I find myself drawn to the kitchen, where the simple act of preparing a meal becomes a moment of quiet reflection. Tonight, it’s the vibrant colors and comforting aromas of cilantro rice stuffed peppers that call to me, a dish that feels like a warm embrace after a long day.

Ingredients

• 4 large bell peppers, vibrant and firm
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups chicken broth, rich and flavorful
• 1/2 cup fresh cilantro, finely chopped and aromatic
• 1 small onion, diced into tiny, translucent pieces
• 2 cloves garlic, minced to release their pungent aroma
• 1 tbsp olive oil, extra virgin and golden
• 1 tsp cumin, ground to a warm, earthy powder
• 1/2 tsp salt, fine and dissolving easily
• 1/4 tsp black pepper, freshly ground for a sharp bite
• 1 cup shredded Monterey Jack cheese, melty and mild

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for roasting.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating hollow vessels for the rice.
3. In a medium saucepan, heat the olive oil over medium heat until it shimmers, then sauté the onion and garlic until they turn soft and fragrant, about 5 minutes.
4. Add the rice, cumin, salt, and black pepper to the saucepan, stirring to coat the rice in the spices and oil, toasting lightly for 2 minutes.
5. Pour in the chicken broth, bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes, until the rice is tender and has absorbed all the liquid.
6. Remove the rice from the heat, stir in the chopped cilantro, and let it sit covered for 5 minutes to allow the flavors to meld.
7. Stuff each bell pepper with the cilantro rice mixture, packing it gently but firmly, then top with shredded Monterey Jack cheese.
8. Place the stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and slightly golden.
9. Let the peppers rest for 5 minutes before serving, allowing the flavors to settle and the peppers to firm up slightly.

Perhaps what I love most about these peppers is the way the rice, infused with cilantro and spices, contrasts with the sweet, tender flesh of the pepper. Serve them with a dollop of cool sour cream or a sprinkle of fresh cilantro leaves for an extra touch of brightness.

Cilantro Rice with Pineapple

Many evenings, I find myself craving something that balances the comfort of home with a whisper of adventure. This cilantro rice with pineapple is my answer—a dish that marries the earthy freshness of cilantro with the sweet, tropical burst of pineapple, creating a symphony of flavors that feels both familiar and exciting.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 3/4 cups water, filtered for purity
• 1/2 cup fresh pineapple, diced into small, juicy chunks
• 1/4 cup fresh cilantro, finely chopped for a vibrant green hue
• 1 tbsp unsalted butter, rich and creamy
• 1/2 tsp salt, finely ground to enhance flavors
• 1/4 tsp black pepper, freshly cracked for a subtle heat

Instructions

1. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
2. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to absorb any remaining moisture and become fluffy.
3. Fluff the rice gently with a fork, then stir in the butter until it melts and coats the grains evenly. Tip: Using a fork instead of a spoon prevents the rice from becoming mushy.
4. Add the diced pineapple, chopped cilantro, and black pepper to the rice. Fold them in gently to distribute evenly without crushing the pineapple. Tip: For the best flavor, add the pineapple and cilantro while the rice is still warm to help their flavors meld.

Gently spoon the cilantro rice with pineapple into bowls, noticing how the grains glisten with butter and the specks of green and yellow promise a feast for the senses. The contrast between the soft rice and the juicy pineapple, with the cilantro’s fresh bite, makes each forkful a delight. Serve it alongside grilled fish or chicken for a meal that sings of summer, no matter the season.

Cilantro Rice with Grilled Vegetables

How quietly the evening settles in, offering the perfect moment to prepare a dish that’s as vibrant and full of life as the fading daylight. Cilantro Rice with Grilled Vegetables is a celebration of simplicity and flavor, a dish that whispers of summer’s bounty with every bite.

Ingredients

– 1 cup long-grain white rice, rinsed until the water runs clear
– 2 cups water, fresh and cold
– 1/2 teaspoon sea salt, finely ground
– 1/4 cup fresh cilantro leaves, roughly chopped for a burst of color and flavor
– 2 tablespoons rich extra virgin olive oil, divided
– 1 medium zucchini, sliced into 1/2-inch rounds with a crisp, green edge
– 1 red bell pepper, seeded and cut into wide strips, sweet and vibrant
– 1 small red onion, peeled and quartered, its layers ready to caramelize
– 1 tablespoon lime juice, freshly squeezed for a tangy finish

Instructions

1. In a medium saucepan, combine the rinsed rice, water, and sea salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes, until the water is absorbed and the rice is tender.
2. While the rice cooks, preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. In a large bowl, toss the zucchini, red bell pepper, and red onion with 1 tablespoon of the olive oil until evenly coated. Grill the vegetables for 3-4 minutes per side, until they have distinct grill marks and are just tender.
4. Fluff the cooked rice with a fork, then gently fold in the chopped cilantro and remaining tablespoon of olive oil, allowing the flavors to meld.
5. Arrange the grilled vegetables over the cilantro rice, drizzle with lime juice, and serve immediately for the freshest taste.
Delightfully, the dish presents a harmony of textures—the fluffy rice against the smoky, crisp vegetables, each bite brightened by the lime’s acidity. Consider serving it alongside grilled fish or chicken for a complete meal that sings of the season.

Conclusion

Now that you’ve explored these 18 delicious cilantro rice recipes, it’s clear there’s a flavorful option for every taste and occasion. Whether you’re craving something simple or adventurous, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary creations and this article with fellow food lovers on Pinterest. Happy cooking!