Learn how to make rice for burritos (easy lime cilantro rice recipe) that’s soft, flavorful, and made for wrapping. It works just as well as a side dish as it does inside burritos or burrito bowls. Ready in just 30 minutes.
Also check out my healthy Mexican red rice, these smothered bean and rice burritos, and my creamy jalapeño sauce for a delicious Mexican burrito or bowl.
A Quick Look: Rice for Burritos
- 📝 Recipe Name: Rice for Burritos (Easy Lime Cilantro Rice)
- 🕒 Total Time: 30 minutes
- 👥 Servings: 4-5
- 🎯 Key Ingredients: Long-grain white rice, lime, cilantro, garlic
- 🌱 Dietary Info: Vegan, plant-based, gluten-free, oil-free option
- ✨ Best For: Burritos, burrito bowls, taco night, simple sides
- 💕 Why You’ll Love It: Soft but fluffy, no-rinse method, bright lime flavor, easy to customize, perfect for burritos
SUMMARIZE & SAVE THIS CONTENT ON
Mexican meals are on regular rotation in my kitchen. I love how everything works together — rice, beans, salsas, sauces–each simple on its own, but better together. This lime cilantro rice shows up just as often as my arroz rojo, but I go back and forth on which one I love more.
Some weeks it’s this rice tucked into smothered burritos or served alongside these homemade taquitos in air fryer or my tacos de papa recipe. Other weeks, it’s red rice on repeat. Either way, some version of Mexican-style rice ends up on our table at least once a week.
Why This Recipe Works
- No rinsing (on purpose). Leaving a bit of surface starch helps the rice stay slightly cohesive, which makes it easier to wrap inside burritos without falling apart.
- Light toasting first. Toasting the rice (or dry-toasting for oil-free) controls how it absorbs water and adds subtle depth, helping the grains cook up soft without turning mushy.
- Intentional water ratio. Using 1 ¾ cups water instead of the usual 2 keeps the rice tender and moist without excess liquid, so it holds up well once beans and sauces are added.
- Finished with lime + cilantro. Adding lime juice and cilantro after cooking keeps the flavor bright and fresh. Cooking them dulls both.
Ingredients & Substitutions
Here’s what you’ll need to make this rice for burritos recipe, plus easy swaps if needed:
- Long-grain white rice: Jasmine or basmati work best. You can also use brown rice, but it needs more water and a longer cook time. If using brown rice, follow the package directions and finish with lime and cilantro after cooking.
- Water or low-sodium vegetable broth: Use water for a clean white rice or broth if color is not important and a touch more flavor.
- Olive oil or avocado oil (optional): Adds richness and helps toast the rice. You can skip it for an oil-free version — just dry-toast or use a splash of water instead.
- Lime zest + fresh lime juice
- Fresh cilantro: Stirred in at the end for freshness. If you’re not a cilantro fan, thinly sliced green onions work too.
See recipe card for quantities.
Tested Tips for Perfect Burrito Rice
- Skip rinsing: A little starch helps the rice stay together, which is what you want for burritos.
- Don’t over-stir: Stirring too much breaks grains and makes rice gummy.
- Cover tightly (no peeking): Once the lid is on, leave it on. Lifting the lid releases steam and can throw off the texture.
- Toast lightly: You’re not browning the rice, just warming the grains so they cook evenly.
- Let it rest, still covered: The final 10 minutes finishes the rice and improves the texture.
- Add lime at the end: Heat dulls both. Stir them in once the rice is done.
- Taste before serving. Lime changes everything. Adjust salt after it’s mixed in.
How to Make Rice for Burritos (Cilantro Lime Rice)
Find full measurements in the recipe card below.
- Step 1: Heat oil in a saucepan over medium heat. Add rice and sauté 1-2 minutes until lightly glossy.
- Step 2: Add water, garlic powder, and salt. Bring to a boil and give it a stir. Reduce heat to medium-low, cover tightly, and cook 15 minutes. Remove from heat and rest, leaving the cover on, for 10 minutes.
- Step 3: Fluff gently and fold in lime zest, lime juice, and cilantro.
Lime zest, lime juice, and fresh cilantro are folded in at the end, to keep the flavor bright and fresh.
Want to Make This Oil-Free?
You can skip the oil entirely. Instead of sautéing the rice in oil, toast it briefly in the dry pan, then proceed with the recipe as written using 1 ¾ cups water or broth. The texture will still be soft and burrito-friendly, just a little lighter.
Serving Suggestions
- Use as the base for burrito bowls, burritos, or smothered burritos with creamy jalapeno sauce and vegan lime crema.
- Use this rice to make easy rice and bean burritos with black beans, pinto beans, or refried beans with cashew sour cream or creamy chipotle sauce. So good!
- Swap this in anywhere you’d normally use Mexican red rice — it pairs especially well with cast-iron roasted red salsa, salsa pico de gallo, or fresh guacamole.
- Meal prep: Add to bowls with refried black beans, roasted veggies, and a drizzle of Mexican vegan queso salsa or vegan nacho cheese sauce for quick lunches.
For more ideas, browse through my list of vegan Mexican recipes or check out my roundup of vegan Mexican meal prep recipes.
Make It Your Way
This recipe is very flexible, adjust it based on what you’re making.
- More savory: Use low-sodium vegetable broth instead of water (it will darken rice a touch).
- Spicy: Serve with charred chile de arbol salsa.
- Oil-free: Skip the oil and dry-toast the rice or use a splash of water. Finish with lime and cilantro as written.
- Herb swap: Not a cilantro fan? Thinly sliced green onions work well.
- Burrito bowl style: Top with this easy cowboy caviar or pinto bean salad with corn for a one-bowl meal.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 3-4 days.
- Reheat: Sprinkle with water and warm gently on the stovetop or microwave and add a fresh squeeze of lime.
Rice For Burritos FAQs
Long-grain white rice, especially jasmine or basmati, works best for burritos. It cooks up fluffy but slightly cohesive, so it holds together when wrapped without turning gummy.
Cook long-grain white rice using a slightly reduced water ratio, let it rest covered, then finish with fresh flavor like lime juice, cilantro, or a pinch of salt. This keeps the rice tender but structured enough for bowls and burritos.
Cook white rice until tender, let it rest, then fluff and stir in lime zest, fresh lime juice, and chopped cilantro. Adding these at the end keeps the flavor bright and fresh.
Always add cilantro after cooking. Heat dulls its flavor, while stirring it in at the end keeps it fresh and aromatic.
Yes. Cilantro lime rice is naturally dairy-free and can be made with minimal oil. It pairs well with beans, veggies, and protein for a balanced meal.
Perfect Pairings for This Cilantro Lime Rice Recipe
Pair these vegan Mexican recipes with your cilantro lime rice:
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Rice for Burritos (Easy Lime Cilantro Rice)
Ingredients
- 1 cup long-grain white rice, jasmine or basmati
- 1 tablespoon olive or avocado oil, or water for oil-free
- 1 ¾ cups water, or low-sodium vegetable broth
- 1 teaspoon garlic powder
- ¾ teaspoon sea salt
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice
- 3 tablespoons finely chopped cilantro, leaves and tender upper stems
Instructions
- Heat oil in a saucepan over medium heat.
- Add rice and sauté 1-2 minutes until lightly glossy.
- Add water, garlic powder, and salt. Bring to a boil and give it a stir.
- Reduce heat to medium-low, cover tightly, and cook 15 minutes.
- Remove from heat and rest, leaving the cover on, for 10 minutes.
- Fluff gently and fold in lime zest, lime juice, and cilantro.
Notes
- Don’t over-stir: Stirring too much breaks grains and makes rice gummy.
- Cover tightly (no peeking): Once the lid is on, leave it on. Lifting the lid releases steam and can throw off the texture.
- Toast lightly: You’re not browning the rice, just warming the grains so they cook evenly.
- Let it rest, still covered: The final 10 minutes finishes the rice and improves the texture.
- Taste before serving: Lime changes everything. Adjust salt after it’s mixed in.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This rice is perfect for burritos, but really, it goes with almost everything Mexican! It's light, citrusy, and super easy for meal prep. I like to make a little extra for bowls with beans and salsa—so good!