Mexican Style Lemon Rice

Mexican style lemon rice

Mexican-Style Lemon Rice

The original arroz con lima or Mexican lemon rice typically uses lime together with cilantro. We’ve substituted lemon, adding garlic and shallots for a delicious side dish or even the main attraction with a side of veggies or meat.
Course Main Dish, Side Dish


  • 2 tablespoons olive oil
  • 1 1/2 cups long grain rice preferably basmati
  • 3 cloves garlic minced
  • 1/2 cup shallots chopped
  • 2 1/4 cup chicken broth
  • 1 teaspoon kosher salt
  • 2 lemons zest & juice
  • 1 cup cilantro chopped


  • Heat the oil in a large skillet. When it's hot, add the garlic and onion, and saute for 3 to 5 minutes, until fragrant.
  • Reduce the heat to a low setting, and add the rice and salt. Continue to saute the mixture for another 2 or 3 minutes, stirring constantly to make sure the rice doesn't stick.
  • Add the broth and stir together. Reserve about 1 tablespoon of lemon juice and zest for garnish. Add the rest of the lemon zest and juice to the rice and stir.
  • Bring the heat up temporarily to bring the mixture to a boil. Cover and reduce the heat, and simmer for 15 to 20 minutes, until the rice is tender but not sticky. Add more broth or water if necessary.
  • When the rice is done, remove from the heat. Stir in the lemon zest and juice you've reserved, along with the chopped cilantro.
  • Serve immediately.


Tip: Make it a vegan option by substituting water or vegetable broth for the chicken stock.
Keyword Lemons
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