Chili Lime Rice

Chili lime rice is a flavourful and easy alternative to plain white rice. It's perfect when served with Mexican, Caribbean or Southwestern flavours.

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Ingredients

Here is everything you need to make chili lime rice:

• Rice - Use white or brown rice to suit your preference.
• Vegetable stock - Or water and stock cubes.
• Chili powder - Adds lovely flavour.
• Lime - Only the juice is needed.

How to make chili lime rice

Add the rice, vegetable stock and chili powder to a small pot. Place it on the stove top on medium heat, and allow it to simmer for 10-15 minutes (or longer if using brown rice), until the water has been absorbed and the rice has cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Add lime juice to the cooked rice, and stir to combine. Add additional chili powder if you want to make it spicy. Serve the rice while it is still hot.

Storing leftovers

Store leftover chili and lime rice in the fridge for up to 3 days. It can also be frozen for up to 3 months. 

Serving suggestions

Serve this as a side dish with your favorite mains. Try rice with chili and lime with chicken and aubergine curry, chicken adobo, or pork chops.

I also love adding this rice to burritos or wraps for a more filling and hearty meal. It's also great with tacos or chicken fajitas.

Frequently asked questions

Is this spicy? - The rice is flavoured with chili, but is not spicy. If you want to make a spicy version, you can simple add more chili powder!

Can I omit the vegetable stock? - I suggest cooking the rice in vegetable stock because it adds so much flavour. You could cook it in water instead, but it might come out more bland.

More healthy side dishes

• Lemon and garlic rice - Easy rice with Mediterranean flavours.
• Creamy slow cooker mashed potatoes - Fluffy, creamy mashed potatoes go with anything!
• Black bean corn salad with coriander - Easy Southwestern style salad.
• Couscous salad with pomegranate - Perfect with Middle Eastern food.

Recipe

Chili lime rice

Chili lime rice is a flavourful and easy alternative to plain white rice. It’s perfect when served with Mexican, Caribbean or Southwestern flavours.

5 from 1 vote

Created by: Tonje

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Prep Time 2 minutes mins

Cook Time 10 minutes mins

Course Side Dish

Cuisine International

Servings 4

Calories 193 kcal

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Ingredients

  

1x2x3x

• ▢ 200 ml rice
• ▢ 400 ml vegetable stock
• ▢ ½ teaspoon chili powder
• ▢ 1 lime juice only

Instructions

 

• Add the rice, vegetable stock and chili powder to a small pot. Place it on the stove top on medium heat, and allow it to simmer for 10-15 minutes (or longer if using brown rice), until the water has been absorbed and the rice has cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
• Add lime juice to the cooked rice, and stir to combine. Add additional chili powder if you want to make it spicy. Serve chili lime rice while it is still hot.

Notes

Is this spicy? – The rice is flavoured with chili, but is not spicy. If you want to make a spicy version, you can simple add more chili powder!

Can I omit the vegetable stock? – I suggest cooking the rice in vegetable stock because it adds so much flavour. You could cook it in water instead, although this might make the rice bland.

Serving suggestions

Serve this as a side dish with your favorite mains. Try chili lime rice with chicken and aubergine curry, chicken adobo, or pork chops.

I also love adding this rice to burritos or wraps for a more filling and hearty meal. It’s also great with tacos or chicken fajitas.

Storing leftovers

Store leftover chili lime rice in the fridge for up to 3 days. It can also be frozen for up to 3 months. 

Nutrition

Calories: 193kcalCarbohydrates: 43gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 408mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 313IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Keyword chili, lime, rice

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