Chili lime rice

5 from 3 votes

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

Prep Time2

Cook Time10

Course: Side Dish

Cuisine: International

Keyword: chili, lime, rice

Servings:

Calories: 193kcal

Author: Tonje

Cost: Cheap

Ingredients

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