Very similar to the rice of a famous burrito place, this rice pairs well with Mexican food and can be used as a filler in burritos.
I used a bit less lime juice than the recipe calls for after reading the reviews. Also I the cilantro (plus a bit extra chopped finely) just before the rice finished cooking to allow the extra heat to increase the cilantro flavor. Turned out quite well and went great with the mexican dish I was making. Will make again for sure.
Read MoreThis isn't really that good. We doubled the recipe and were anxious to make it due to the fact that we enjoy that certain "burrito place" that they claim it tastes like. However, such was not the case. I don't know if it is because we used a rice cooker but it just didn't turn out that well. The taste was a lot more like chicken when I was expecting more lime and cilantro. I would probably cut the chicken bullion is half and add more lime juice and cilantro. Still, we put it in burrito shells with seasoned chicken...not too bad, not too good. Sorry no picture...just looked like rice
Read MoreThis isn't really that good. We doubled the recipe and were anxious to make it due to the fact that we enjoy that certain "burrito place" that they claim it tastes like. However, such was not the case. I don't know if it is because we used a rice cooker but it just didn't turn out that well. The taste was a lot more like chicken when I was expecting more lime and cilantro. I would probably cut the chicken bullion is half and add more lime juice and cilantro. Still, we put it in burrito shells with seasoned chicken...not too bad, not too good. Sorry no picture...just looked like rice
I used a bit less lime juice than the recipe calls for after reading the reviews. Also I the cilantro (plus a bit extra chopped finely) just before the rice finished cooking to allow the extra heat to increase the cilantro flavor. Turned out quite well and went great with the mexican dish I was making. Will make again for sure.
The chicken bouillon granules kills the lime and cilantro taste. Use plain water instead and you will get the taste that you are looking for.
an additional note: this recipe had the water measurements for high altitude (denver, co) and should be adjusted for other cities
This was light and fresh tasting and we both loved the lime/cilantro blend of flavors. Hubs and I enjoy cilantro in mild amounts so I reduced it by about half but prepared the rest of the recipe just as directed. The chicken bouillon rounded out the flavors and just for a little richness I added a dab of butter. This is a delicately flavored rice, perfectly suited for more highly seasoned main dishes. I used this as the side dish for "Blackened Tuna Steaks with Mango Salsa," also from this site. It was a delicious combination.
When I was done revving up this recipe it was good, but the base recipe was just average. I’m taking it to a work potluck and we have several vegetarians there (so I nixed the chicken bouillon) as some of the reviews suggested. I think it would have been better with the bouillon. Anyhow... I used brown rice.....added a can of black beans (drained and rinsed), garlic powder, onion powder, red pepper flakes, and some cumin. Kosher salt, and fresh ground pepper. It’s much better, but...when I tasted the original recipe there was NO WAY I would have taken this to a potluck “as is” because it was just to bland. I have a reputation to uphold...lolol I think it would be best layered into a big ol’ bathtub burrito as filler (as opposed to an actual side dish). Or maybe with some delish marinated flank steak served over it.
Turned out pretty good! We used basmati rice- it is what the burrito places use and can be found at most grocery stores. Just be sure to follow the cook time that the rice package recommends as we overcooked ours! Will be try this in some different burritos!
I'm not the biggest fan of cilantro (I'm of the camp who thinks it tastes soapy) but I tolerated this okay because I reduced the amount some. Loved the lime. I used chicken broth instead of the water and bouillon. This was darn good and I added some butter which made it even better. Four stars even with the cilantro.
I don't think this tastes much like "that popular burrito place", but there's nothing majorly wrong with this recipe. I cut the bouillon in half and doubled the cilantro and lime. This recipe could benefit from a little cumin and garlic, but it's a good base. Thanks :)
I made this as a burrito filling. I pretty much doubled the cilantro stated in the recipe - because I love it so much! I also let the rice cook a little while longer because I found that the it was to stiff. Also I didn't add the chicken bouillon cubes. It was pretty good and went well with the black bean salsa filling and guacamole!
Ya might try a different rice. I love Jasmine rice and have made this recipe using it. Also, infuse your lime with a tablespoon of olive oil...clings to the rice better.
It's always hard to rate when I love it and another family member hated it. I think the difference is that I ate mine WITH Shish Kabobs and he opted to eat his as a stand alone side dish. For me, it was a nice complement to Chicken and Bacon Shish Kabobs, but for him the lime flavor was too tangy in a stand alone rice dish.
Creamy and mild-flavored rice; the lime and cilantro do not overpower the chicken taste from the bouillon . Served with border-style shrimp, black beans topped with chopped onions, spiced marinated tomatoes, and cherry jello with sliced fresh cherries. This is solid side dish to accompany a variety of entrees.
This was my first time eating cilantro lime rice. I thought this was an excellent recipe. I used a can of chicken broth intstead of water and bouillon granules. I squeezed a bit more fresh lime on my rice before serving and salt and peppered to taste. I will make this again!
Very good, I added garlic to mine and used jasmine rice because I served this with a thai style dinner.
So yummy...I made it last night..only change I made is I add more cilantro than called for..It's all my husband ate last night.
I made a batch in my rice cooker and it turned out great. I used them as a filler in barrbacoa burritos. I added barrbacoa, lettuce, pico de gallo, some shredded montery jack cheese and rolled them up in a flour tortilla. Delicious!
This was really good. I had read the reviews, and some were not so positive, but it sounded good so I went ahead and tried it. We loved it. It does have a strong lime taste, so you may want to cut the amount of lime in half, however we were eating the meal with a sweeter wine and it complimented it well.
Pretty average, bit light on the flavor. Recommend more lime juice and cilantro for more kick.
I almost forgot about this recipe as I made it awhile back. But I did not care for this recipe; it's nothing like the burrito place. I found it sticky and starchy tasting. I only remembered this disaster today because I finally got around to trying user { Heidi} 's suggestion (her review is right below the recipe as a popular review). That recipe was much closer to "the burrito place".
I used this as a filler for chicken tortilla soup with black beans. the combo of the 3 was great! I will try to cut the bouillon in half next time and see what flavor I get. Thanks!
After reading the other reviews I made a few modifications. I only used half of a vegetable bullion cube and I tripled the lime juice and cilantro. It turned out tangy and flavorful. I will make this again.
This became a family favorite from day one,especially paired with Mexican grilled chicken or a spicy sausage. Fresh cilantro is a must since it offers the best fragrance.
I think this was very very good, just as written. I paired it with the chicken enchilada verde, that I also got off this site. I served it with black beans that had a tiny bit of cilantro and red onions cooked into it. Definitely a keeper in our house!
This recipe is amazing. I just made a few changes in order to make it more like the rice I like. I put 2 cups of rice in with 2 tablespoons of olive oil and sautéed it for a bit. Then added 2.5 cups of water and the 2 tablespoons of chicken bouillon. Brought it to a boil and then let it simmer for 25 mins. Then I added the cilantro and 2 limes and salt. It came out really good.
Made this tonight for supper with Cajun Salmon. Followed the recipe exactly as written. I added 1/2 tsp. salt to the water when boiling. Thanks for posting this easy and delicious recipe.
Yeah! I got alot of compliments on this rice. We BBQ carne asada, had refried beans along with this rice. It was just right for this. BBQ. Yes we were all mexicans and I'm always looking for something different than your tomato based mexican rice which I'm not a big fan of and this was it. I did use Caldo de Pollo and it was very good, I made it again for some other friends who are vegetarians using Swanson vegetable broth and it was just as good. Add corn and peas and you have a wonderful vegetarian meal or side dish. I dont know about any burrito places that use rice like this, but I do know that this will be our new Mexican rice. Thanks Mrs. Brown
Tastes pretty close to Chipotle's recipe. I put in the juice from a whole lime and I think it was too much.
This recipe was very good, I changed it a little by adding canned bullion instead of granules, also I sautéed the rice before adding the bullion. when the rice was finished I added some fresh butter, along with the lime juice and the cilantro, and garlic powder, thanks for this great recipe, my family loved it Tlgonzalez
The flavor of this rice was pleasantly different than I'm used to. Refreshing and delicious, I will make it again.
This was delicious, and perfect with the Chipotle Shrimp recipe on this site. I will definitely make this again!
I used mexican lime (key lime) w/ a little zest and fresh cilantro from my garden. I served a chili verde over this and it was fantastic.
Yum. Great way to use fresh cilantro. Had my meal all set up and unfortunately realized I had no rice in the pantry, so I substituted quinoa instead. Given the mealy texture of quinoa, I thought it might need a bit more, so I added a handful of frozen edamame in the last couple of minutes of cooking. Tasted terrific and the family loved it. We'll use this recipe again. Have to disagree with the comment about not using the chicken granules. I thought the broth flavoring was a great addition to the dish.
I love this recipe!!!! I LOVE cilantro & lime so I added double the amount of each that the recipe called for!! No one complained....big hit!!
This was a great base. I added chopped tomatoes and cooked small red beans. Yum.
Pretty good. Not quite as good as "that Mexican place" but a good substitute. I doubled the lime juice and cilantro as suggested.
Loved this! Great fresh flavor and it came together almost effortlessly. I paired it with the Beer Lime Chicken off this site and (storebought) habanero lime wraps and YUM! Good on its own too =)
This recipe tastes almost like the one from that famous burrito place. I say "almost" because I made a change to make it taste like the one from the famous burrito place. Instead of cooking the rice in chicken bouillons, I cooked the rice as is, alone. Then mixed in 1 tablespoon of butter to the hot rice and mixed until the rice was coated with butter. Then added the lime juice, cilantro and salt. This tasted great. Perfect for summer days.
I love this recipe. I like to make my own Vegertarian Burrito Bol and this rice is on the money! But I do leave out the chicken granules to cut the saltiness.
I used brown rice and cooked according to package directions for 50 min. using plain water and a bay leaf or two. When done, I removed the bay leaf and then added zest of a whole lime and juice of 1/2 lime. I also added salt and a little avocado oil (could use olive oil), and cilantro. My son said it tasted just like the rice at his favorite Chipotle Grill place.
Loved this. I served it with Sour Cream Chicken Enchiladas and it was really good together.Just as good as you know where. :)
There was way too much lime juice in the recipe for my liking, and I really couldn't taste the cilantro.
This recipe was delicious, everything I hoped it would be, with a few modifications! I substituted Uncle Ben's Brown Rice (4 servings - reduced water to 2 cups), added about a 1/4 cup onions and 2 beef bouillon cubes to the rice, water and butter, in the end I doubled the cilantro and lime juice, and did not add any salt having used the bouillon cubes. Enjoy!
We thought this was quite tasty. I'm not familiar with whatever chain makes the original, so I can't speak to how close this is to it, but for a rice side dish it's good. I used it to go under "Trinidad Stewed Chicken" from this site and it was a great complement. Thanks for the recipe!
I loved this recipe! ade it with wild rice and added baby portabellas sliced and lightly cooked. also have made it with all chicken broth instead of water. My husband never liked rice but now asks for this. Went well with pork chops.
This was good, but very limey. Next time I'm going to add more cilantro and less lime.
Just made this recipe it was a nice compliment to our meal. I did use extra cilantro and lime juice. Didn't measure, but we love both. Will do again for sure, simple and tastey
I do this recipe myself with Basmati rice and I add ground red chilli as well as season with salt and pepper...tis a killer to serve with Teriyaki marinated salmon (24hrs marinating if pos) which I then poach or grill. Nice healthy meal that my family love!
Really didn't like the chicken broth taste so will omit next time. Other than that it was really good.
Perfect change from the everyday rice, added a little more lime juice for my taste but it was great and will make again - Thanks!
We used a rice steamer instead and omitted the chicken bouillon (I didn't know how I felt about the chicken flavor) - very tasty! It went perfect with our Tequila Lime Shrimp!
Pretty good for a basic rice side for mixing/topping with more vibrant tasting entrées. I used Jasmine rice instead of plain/basmati rice and thought it brought out the lime really well. I'd like to see how to vamp this into a main entrée kind of recipe. In the meantime I think I will try pouring some black beens and/or barbacoa on top to add some jazz.
I Doubled the Cilantro and Lime. I boiled the lime and cilantro while boiling the rice. After rice was to proper tenderness, I added the next round of Cilantro and Lime. I also added a hit of garlic. Turned out beautifully with much flavor.
Yummy with tacos and refried beans. I added more cilantro as I love the flavor and have bunches from my garden right now.
Not bad, but a little bland. I made it in my rice cooker. If I made this again, I would definitely use more cilantro and more lime.
Made this rice dish alongside the "Chicken Breasts with Lime Sauce" recipe from here. Turned out fantastic. Since the chicken recipe called for lime juice and having to cut that recipe's ingredients helped me with a half of a lime left over for this recipe. Instead of using a chicken bullion, I used a "Not Chick'n" bullion cubes instead. Bottom line, fantastic dish that is going in my recipe box for future use. Thanks for sharing the recipe.
I really liked it. I improvised a bit and took out the chicken things and added more lime. I actually liked my rice more than the mexican place near my home. Maybe it was the extra lime.
I am so sorry but I did not care for this recipe. I followed it EXACTLY and it was just not good at all. I even tried to add LOTS more cilantro-still just not right. I had to quickly make another side dish instead as the main course was almost finished. We love cilantro, lime and rice so thought this would be perfect, I guess it's just not the dish for us.
I never had the rice from "the famous burrito place" but I really liked this recipe. I sauted the rice in butter and diced onion before adding the cooking liquid. Was a great side with Mexican Baked Fish also from this site. Will definitely make again.
The cilantro is kind of overpowering in this recipe (especially if its fresh), I'd recommend using a bit less cilantro and a bit more lime. Otherwise it was pretty good, I'm going to serve it with a jerk chicken recipe tonight with the proper modifications.
As suggested by others and by experimentation, I use brown jasmine rice, cut the bouillon in half (so you can appreciate the other flavors more and to reduce sodium content), and add a tablespoon of butter to the water. Throw it in the rice cooker and it's a quick, easy, and delicious addition to our Mexican feast nights.
Simple but all so good. I was trying to use up lime juice and cilantro. This is going into my recipe box.
This is a great change from the red mexican rice... I have had this rice at burrito places but it's always been in the burrito so I've never tasted it on it's own, so not sure if this recipe tastes like theirs or not, but it's still very good and refreshing. My mom made two cups of instant white rice for me right before I got home from work so I just took 1 cup and added some lime juice and cilantro to it and stirred it all together. Used the other cup for mexican rice also from this site.
This rice is really good. I didn't read the recipe through once i got home, so i forgot the bouillon, but it was still good. It was definitely missing something without the bouillon, but the cilantro and lime gave the rice a really fresh taste.
I followed the recipe and got compliments from some girls at the potluck I took it to. It didn't really stand out to me though. I'll bet it could be better.
I made this last night, and there's something about it that my husband and I didn't like. I think the recipe calls for too much water, so I would reduce it if I were to make this again. I had to use dried cilantro, but I think my issue is that there are too many competing flavors to sort out. It might have been different had I used fresh cilantro, but I don't think I'm willing to try. Sorry.
I see some reviewers give a lower rating due to the recipe being a bit "bland." However, I liked to think of it as simple and mild. It's a great side dish to serve next to a spicier main dish. It is also versatile, and as other reviewers did, you can add things to vary the flavor. I might try a can of chopped mild green chilies, or some red or black beans, or some tomatoes or spinach. There are many possibilities
Good. I eliminated the bouillion completely based on others' feedback. Was a bit tangy with the lime but I ended up stuffing it into enchiladas instead of using it as a side dish and it added nice flavor.
very very good rice!! only thing was that my rice started sticking to the bottom of the pan,and finished after about 15 minutes of simmering. possibly because I have a gas stove? not sure, but the result was delicious anyway. Thank you!!!
I made this receipe without the chicken boullion bits becausae im a vegetarian and dont like the taste of it. I also made this with basmati rice which helped with the flavor a bit but overall was a bit bland. will try again later and tweak it a bit!
i needed a recipe to bring my failed rice pilaf to life so i chose this.. i cooked an extra 1/2 cup of white rice (1 cup cooked total) and added the 2 cups of rice pilaf to it.. then added the 2 T each of lime juice and cilantro and one green onion to it.. it was exactly what i was hoping for! ty for the recipe
I followed the recipe to a "T" and found it to be very good. I served it with the "Chicken with Chipotle" recipe and everyone loved them together.
Followed recipe, turned out very good! This will be added to our Mexican menu.
My family loves this rice, personally I would give it a 3-4. This recipe can come together in less than 2 minutes if you use the uncle bens already cooked long grain rice and micro it for a min or two.
This was a tasty rice, but nothing special. Served with black beans and they made a good side dish together. The lime was lost.
