Cilantro lime rice is a fabulous side to any Mexican dish. This recipe adds a healthier element using whole grain brown rice instead of processed white rice. It’s so easy to make and you’ll love the creaminess of the coconut with the flavor of the cilantro and lime.
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Coconut Cilantro Lime Brown Rice
My first introduction to homemade cilantro lime rice was when a neighbor brought it to us with hot fajitas for dinner. It was so good and I was hooked.
Cilantro lime rice is an awesome side to go with any Mexican dish including tacos, burritos, fajitas, enchiladas, salads, and more.
Over the years, our family has made the effort to eat whole grains, including brown rice instead of white rice. I wanted to make some cilantro lime rice for dinner, but I wasn’t sure I could make it with brown rice, since it is traditionally made from white rice.
It only took one try to fall in love with the flavors of coconut cilantro lime brown rice and we have not wanted to go back.
Why should I use brown rice instead of white rice?
White and brown rice are not two different varieties of rice, but rather two forms of any rice grain.
“Brown” rice refers to the rice grain in its whole form before being processed and “white” rice is the processed form of the grain.
A rice kernel, like most other grains, is made up of three edible parts – the bran, the germ, and the endosperm.
Those three components provide different nutrients and, when eaten together, they provide a healthy balance. This is what is usually known as “brown” rice, but there are other colors of whole grain rice including black and red.
Rice goes bad faster when it is in its whole form. For that reason, it is common to remove the germ and the bran, leaving just the endosperm.
The endosperm is the starchy, sugary part of the rice grain that is white, which is why it’s known as white rice.
Unfortunately, the majority of the nutrients are in the germ and the bran that get removed through the refining process.
Eating the endosperm alone (white rice) can cause blood sugar to spike, but eating the whole grain keeps blood sugars level.
What goes in coconut cilantro lime brown rice?
Brown Rice – You’ll want to use whole grain brown rice and rinse it well before cooking it. I use regular short grain brown rice, but you can also use any long grain or basmati brown rice..
Low Sodium Chicken Broth – I like to cook with low sodium broth and then add salt to taste at the end. It’s a lot easier to control the amount of sodium you’re getting that way. The chicken broth gives the rice a great flavor, but you can use water or vegetable broth if you prefer.
Canned Coconut Milk – There is some coconut cream in canned coconut milk that you’ll miss out on if you use the dairy alternative coconut milk from a box. This recipe calls for one whole can of coconut milk, both for convenience of using the whole can and for the awesome creaminess and coconut flavor that it adds to the rice.
You can absolutely add less coconut milk if you prefer. Just replace it with an equal part of broth or water. You can also use a can of lite coconut milk that has about half the calories of a regular can.
Limes – The lime adds the perfect tanginess to the rice. In a pinch, I have tried lemon instead of lime and it was just not the same.
Cilantro – The chopped cilantro is a must for this recipe. It gives it that signature flavor.
How to make Coconut Cilantro Lime Brown Rice
- Rinse brown rice in a fine mesh strainer then add to a medium sized pot. Add one can of low sodium chicken broth and one can of coconut milk. Stir to combine.
- On medium high heat, bring to a boil then reduce heat to low and cover with a lid.
- Simmer covered on low for 45-50 minutes until rice has absorbed all of the liquid.
- Uncover, remove from heat and allow to cool slightly. Add lime juice, chopped cilantro and salt to taste. Gently stir to combine.
What can I serve Coconut Cilantro Lime Brown Rice with?
Our family’s favorite is this coconut cilantro lime brown rice with my healthy sweet pork recipe. We love this combination in sweet pork salads, tacos, and burritos.
Sweet pork salad with this rice goes really well with cilantro lime dressing and a squeeze of fresh lime juice.
This rice works as a great side dish to any Mexican-inspired dish that you love. It goes really well with cilantro lime dressing.
Notes
- This recipe is gluten free and dairy free. You can easily make it vegan by using vegetable broth instead of chicken broth.
- I have not tried making this rice in a rice maker. I’m old-school and like to cook rice over the stovetop. If you try making this in a rice cooker, let me know in the comments.
Coconut Cilantro Lime Brown Rice
Ingredients
- 1 1/2 cups brown rice
- 1 14 ounce can low sodium chicken broth
- 1 13.5 ounce can coconut milk
- juice of 1 large lime (about 1 1/2 medium limes)
- 1/4 cup chopped cilantro (about 1/2 bunch)
- salt to taste
Instructions
- Rinse rice in a fine mesh strainer then add to a medium sized pot. Add can of low sodium chicken broth and can of coconut milk. Stir to combine.
- On medium high heat, bring to a boil then reduce heat to low and cover with a lid.
- Simmer covered on low for 45-50 minutes until rice has absorbed all of the liquid.
- Uncover, remove from heat and allow to cool slightly. Add lime juice, chopped cilantro and salt to taste. Gently stir to combine.
Notes
- I have not tried this recipe with a rice cooker, but it should work the same. Just be sure to add the cilantro and lime in at the end after the rice is cooked.
- To make this vegan you can replace chicken broth with vegetable broth.
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