Clean Eating Cilantro Lime Rice

This is a super simple and quick recipe for very tasty cilantro lime rice made from scratch using a few fresh ingredients.  It’s gluten-free, dairy-free and can be made vegan, too.

Basmati rice with cilantro, garlic, lime and agave - gluten-free and dairy-free

Cilantro Lime Rice

Yum!  So I originally posted this recipe for cilantro lime rice in 2015 but it’s getting a picture update and a little more love!

We usually eat this as a side dish with spiced roasted chicken, lime pepper marinated flank steak or in a carnitas burrito bowl.  It is great to use with left-overs in burrito bowls.  Yum!

Pepper Lime Beef Fajitas

Cilantro lime rice goes great with Ranch style beans or black beans for a Meatless Monday option.  I just found some chorizo verde chicken sausage and definitely wanted to make up a batch of this rice to serve with it.  

So I usually make enough to use for several meals.  Perfect for you meal prep peeps out there.

As far as portions, the rule of thumb is that one cup of uncooked rice will be 2 cups when cooked.  And about 1/2 cup rice is a serving size.  So this recipe would be about 4 servings.

gluten-free, dairy-free cilantro lime rice

It is super quick and easy to make.  To clean it up make sure to buy organic when possible.  So all you need to make this rice dish are the following ingredients:

  • Basmati rice
  • minced garlic
  • olive oil
  • chicken stock (or vegetable stock)
  • water
  • cilantro
  • lime juice 
  • organic raw blue agave

gluten-free and dairy-free cilantro lime rice made from scratch

The rice is cooked with garlic and only takes about 10-15 minutes.  Then stir in the rest of the ingredients.  And you are done.

You can store it in the fridge for 3-4 days.

Basmati vs Brown Rice

For a long time we ate brown rice because it is more nutritional than white rice with more nutrients packed into the bran and germ of the rice.

But now that we know that those parts of the grain also contain more arsenic we’ve switched back to white rice.

gluten-free, dairy-free cilantro lime rice

Preferably white Basmati rice from Pakistan, California or India.  But definitely not from Texas or Louisiana (which contain the most amount of arsenic).  

A quick google search for “arsenic consumer reports” should help you sort out the arsenic content of various types of rice and grains.  For now we are sticking to our Pakistan grown Basmati rice!


Looking for More Rice Recipes?

mom's sweet carrot rice, gluten-free, dairy-free, vegan

Cilantro Lime Rice | Gluten-Free, Dairy-Free

Simple fresh ingredients made this delicious and easy cilantro lime rice!

Course Side Dish
Cuisine American
Keyword cilantro lime rice, rice
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Deana Larkin Evans


  • 1 cup uncooked basmati rice
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 cup homemade chicken stock
  • 3/4 cup filtered water
  • 1 tbsp fresh cilantro, finely chopped
  • 2 tsp organic raw blue agave
  • 2 tbsp freshly squeezed lime juice
  • 1/2 tsp Himalayan pink salt


  1. In a small saucepan, combine the rice, olive oil, garlic, chicken stock and water. Bring to a boil then cover and simmer for 10-15 minutes until the rice is cooked. 

  2. Mix together the lime juice and agave. 
  3. Remove the rice from the heat and add the agave, lime juice, cilantro and salt to taste. Stir with a fork until well combined.

Recipe Notes

I like the organic raw blue agave from Wholesome.  Also to clean up the recipe make sure your ingredients are organic whenever possible.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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