Better Than Chipotle Cilantro Lime Rice Recipe
This Better Than Chipotle Cilantro Lime Rice, also known as Arroz Verde, is a vibrant and flavorful side dish made with aromatic basmati rice, fresh cilantro, spinach, lime juice, and zest. Creamy and zesty, it perfectly complements Mexican dishes like chicken tacos, fajitas, carne asada, and burritos, or can be enjoyed on its own for a delicious meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: About 4-5 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Liquids & Seasoning
- 1 cup chicken broth
- 1 cup milk (whole milk recommended, but any kind will do)
- 1 and 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
- 3 tablespoons lime juice (from about 2 limes)
Vegetables & Herbs
- 1 cup packed spinach
- 3/4 cup packed cilantro leaves (about 1 bunch)
- 1/4 yellow onion, chopped small (about 1/4 to 1/2 cup)
- 1 clove garlic, minced
- 2 teaspoons lime zest (from about 2 limes)
Fats & Grain
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 and 1/2 cups basmati rice
Instructions
- Blend the green mixture: Add chicken broth, milk, and kosher salt to a blender. Pack the measuring cup with spinach and add it. Clean cilantro and pluck leaves from stems, then add about 3/4 cup packed leaves to the blender. Blend until smooth and vibrantly green.
- Prep the aromatics: Chop 1/4 yellow onion into small pieces (about 1/4 to 1/2 cup). Smash, peel, and mince 1 garlic clove. Set aside.
- Toast the rice: In a 2-3 quart pot with a lid, heat butter and olive oil over medium heat. Add basmati rice and toast for 3-5 minutes, stirring often, until fragrant and turning golden brown but not dark.
- Sauté onion and garlic: Add chopped onion and minced garlic to the rice, stir and cook for 1-2 minutes until garlic is fragrant.
- Add blended mixture: Pour the green blended liquid mixture into the pot with rice. Stir to combine.
- Cook the rice: Turn heat to high and bring to a boil. Once boiling, cover pot with lid, reduce heat to low, and cook for 15 minutes.
- Prepare lime zest and juice: While rice cooks, zest 2 limes to get about 2 teaspoons zest, then juice them to yield at least 3-4 tablespoons.
- Finish the rice: After 15 minutes, remove lid. Stir in lime zest and lime juice. Turn off heat but leave pot on warm burner. Cover and let steam for another 5-10 minutes.
- Fluff and serve: Remove lid, fluff rice gently with a fork, and serve hot with your favorite Mexican dishes or enjoy solo.
Notes
- You can hold back some cilantro leaves for garnishing if you prefer less cilantro flavor.
- This recipe pairs wonderfully with black beans for a hearty meal, and a fried egg on top makes it even more satisfying.
- Be careful not to over-toast the rice; it should be golden, not dark brown.
- Whole milk adds creaminess but feel free to substitute with other types of milk according to preference or dietary needs.
- Use a microplane grater for zesting limes to get the best texture and flavor.
