This Cilantro Lime Rice is made with a little butter, rice, limes, and cilantro. It’s the perfect Mexican side dish and a staple in our Cafe Rio meals.

This Cilantro Lime Rice is part of my favorite Cafe Rio Sweet Barbacoa Pork Salad.

Cilantro Lime Rice


One of our favorite meals to make for company is our copycat Cafe Rio. We live thousands of miles away from the nearest Cafe Rio and so recreating it is as good as it gets.

We like to make their salads with the Sweet Barbacoa Pork, this Cilantro Lime Rice, black beans, lettuce, Pico de Gallo, and then drizzled in this Creamy Tomatillo Dressing.

I make it for Bunko, company, church functions…you name it!

Can you believe that rice used to be my biggest challenge? For the life of me, I could not cook rice without screwing it up.

Cilantro Lime Rice


  • Can I freeze this? Yes, this freezes well. Just reheat in the oven at 350 degrees until warm. You may need to add some chicken broth to moisten it.
  • Can I double this recipe? Double, triple, quadruple it. In fact, I almost always double it since it only makes about 4-6 servings.
  • Can I make this ahead of time? Yes. Just make as directed and store in the fridge. Reheat in the microwave or oven at 350 degrees.
Cilantro Lime Rice

Cafe Rio’s Cilantro Lime Rice


  • 2 Tablespoons butter
  • pepper to taste
  • 1 ¼ cup uncooked white rice
  • juice and zest 1 large or 2 small limes
  • 2 ¼ cups chicken broth
  • 2 Tablespoons finely chopped cilantro
  • ¾ teaspoon salt
  • ¼ teaspoon cumin


  1. In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat to a simmer, cover and cook for 20 minutes or until liquid is absorbed.

  2. Serve with Cafe Rio's Sweet Barbacoa Pork Salad. 

Recipe Notes

source: my mother-in-law Sheri Denney

Cilantro Lime Rice