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White rice cooked in chicken broth with dried onions and garlic powder. Bring to a boil, put the lid on and lower heat to simmer. Cook for 20 minutes and add green enchilada sauce, lime juice and chopped cilantro.

Cilantro Lime Recipe

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Course Side Dish
Cuisine Mexican


  • 1 Cup Long grain white rice
  • 2 Cup Water
  • 2 Cubes Chicken Bouillon
  • 1 Tbsp. Minced Dry Onions
  • 1 Tbsp. Garlic Powder
  • 1 Cup Mild Green Enchilada Sauce
  • 1 Lime, juiced
  • 1/2 Bunch Cilantro, chopped


  • Fill a saucepan with the water and cubes of chicken bouillon.
  • Add the rice with the garlic powder and dried onion flakes.
  • Stir everything together and put the lid on the saucepan.
  • Set the heat at high and watch for steam to come out from under the lid. Turn the heat down to simmer.
  • Set the timer for 20 minutes at this point. Do not peek!
  • When the timer goes off, turn off the heat.
  • After letting the rice rest a few minutes, you can finally peek.
  • Scoop out all the rice and drop it into a bowl that has the chopped cilantro, lime juice and green enchilada sauce already in it. Mix well!
  • Use some of the left over cilantro to dress up the rice once you have placed it in the serving bowl.
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