Mexican Cilantro Rice

The made-from-scratch flavor of this Mexican Cilantro Rice will have you walking right by the “Mexican Style” Rice-A-Roni! This fragrant cilantro-infused rice is a perfect side dish for your Mexican menu…

Mexican Cilantro Rice in a bronze colored ceramic bowl garnished with cilantro.

👩🏻‍🍳 Tamara Talks – Why Make Mexican Cilantro Rice?

One of the most compelling reasons for avoiding packaged foods is their high sodium content. That little foil “flavor” packet that gets added to rice and water contains a whopping 640mg of sodium per serving – about 27% of the Recommended Dietary Allowance (RDA).

I don’t know about you, but I like all of my food properly seasoned, and leaving 73% for the balance of my food intake is just bloody ridiculous. Never mind the fact that it really doesn’t taste very good.  😉 So next time you’re tempted to buy that box of Rice-A-Roni, just keep walkin’…

Head to the produce department for a lush green bunch of cilantro and a shallot or red onion. You will need long grain white rice (I like basmati), ground cumin, and a couple of other simple ingredients from your pantry.

This recipe is the 4th (and last for now) in a series of healthy Mexican recipes. I started out with our favorite Roasted Tomatillo and Hatch Green Chile Salsa – perfect with tortilla chips or tacos and truly elegant with my Mexican Spiced Pork Chops With Salsa Verde and Cotija. The pork chops were accompanied by Chipotle Honey Lime Glazed Roasted Delicata Squash and this Mexican Cilantro Rice. These 3 dishes will certainly make a simply elegant dinner menu.

If you prefer red rice (like the rice on a Mexican combination plate), I’ve got you covered on that as well! Try making a pot of Mexican Red rice. You won’t look back.

💭 Top Tips

This Mexican cilantro rice recipe can be used with your preferred rice, but it is important to use the liquid to rice ratio on your package instructions!

This Mexican cilantro rice is indistinguishable from Peruvian cilantro rice, and this recipe can be used as a side for any Latin-inspired main dish. I use it with Latin mango chicken and shrimp in goldenberry sauce.

📋 Ingredients Notes

  • cilantro – You’ll need about 1 cup packed of cilantro leaves (thin stems are fine).
  • broth – I use either chicken broth or vegetable broth because it bumps up the flavor. Water is fine as well.
  • rice – Long grain, basmati, and jasmine all work great. I don’t think short or medium grain rices like arborio or bomba will work. It is critical that you check the rice to liquid ratio on the package.
  • oil
  • onion – I have used onion (any color), shallots, and even the white parts of scallions. All are fine!
  • garlic
  • ground cumin

🔪 Step-By-Step Instructions

  • NOTE: I love cilantro, and due to its moisture content, it impacts the end result. I think we all prefer fluffy rice? This method provides a fluffy flavorful batch of rice with just 1 quick additional step.
  • Make the cilantro purée – Place the cilantro in a small food processor or blender, and add about 1/2 cup of broth, stock, or water. Purée until cilantro is essentially liquefied. Using a spatula, scoop the mixture into a 2 cup glass measuring pitcher. Add enough broth, stock, or water to bring the level to exactly 2 cups. IMPORTANT: Refer to your rice package for ratio if it’s not 1:2 rice to liquid, you’ll need to make an adjustment.
  • Make the rice – The rest of the recipe instructions are pretty standard. The onion or shallot, garlic, cumin, and rice get sautéed in a bit of coconut or olive oil until fragrant. Add the prepared cilantro mixture and salt. Bring just up to a boil, lower the heat, and simmer 19-20 minutes. Fluff with a fork, and you’re good to go!

Clockwise from top: cilantro, basmati rice, minced garlic, chopped shallot, ground cumin, sea salt, and cilantro leaves puréed with broth.

The aromatics (shallot, garlic, cumin) have been toasted in olive or coconut oil. Cilantro-broth mixture and rice are then added. Simmer 15-20 minutes until liquid is absorbed.

I have been making some version of this rice for over 30 years… yes, I’m old! Given that I am now a food blogger, I decided it’s high time I aim for consistency. The best way I know of to do that is by publishing it on Beyond Mere Sustenance!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

Mexican Cilantro Rice in a bowl on a dark background.

Mexican Cilantro Rice

A simple, flavorful Mexican cilantro rice to pair with your favorite Mexican mains!
4.30 from 10 votes

Click to rate!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Mexican/Southwest
Servings 4 servings
Calories 100 kcal


  • 1 bunch cilantro - rinsed and drained see notes
  • broth/stock/water to equal 2 cups - see notes
  • a drizzle of coconut or olive oil
  • 1 cup rice - see notes
  • 1 shallot - or 1/2 red onion, minced
  • 1 teaspoon garlic - minced
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt


  • Cut the cilantro at the base of the leaves. Add them to the bowl of a small food processor or blender. Add 1/2 cup of liquid. Pulse until you have a very green liquid (very finely chopped cilantro).
  • Using a spatula (you don’t want to miss any!), add to a 2 cup glass measuring pitcher. Add liquid to exactly 2 cups. Set aside.
  • To a smallish saucepan, add a drizzle of coconut or olive oil. Bring to medium-high heat.
  • Add the shallot or onion, garlic, cumin, and rice. Saute until fragrant and shallot is softened. Don’t brown it.
  • Pour the cilantro mixture into the saucepan. Bring to a boil, then immediately reduce the heat to simmer. Cover.
  • Simmer 19 minutes. Remove from heat, and allow it to rest 5 minutes not lifting the lid.
  • Fluff with a fork, and garnish with additional chopped cilantro if desired.


The size of a bunch of cilantro varies. I want at least a cup tightly packed.
I prefer broth or stock to water, but the choice is yours.
I keep either basmati or jasmine rice in my well-stocked pantry. I find the ratio of jasmine rice to liquid is more like 1:1.5 rather than 1:2 like regular long grain rice or basmati. Some cooks recommend less than a 1:2 ratio for basmati as well, but this ratio works for me. Also, the traditional cooking method for basmati requires thoroughly rinsing the rice prior to cooking. I don’t always do it…
Important Note: Check both the rice to liquid ratio and the cooking time of your specific rice, and make adjustments if necessary!


Serving: 4g | Calories: 100kcal | Carbohydrates: 18g | Protein: 2g

NOTE: Macronutrients are an approximation only using unbranded ingredients and Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions:

Share this post!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Last night’s high Sierra cabin meal was a tasty taco bar kind of thing, augmented with great wine of course, and this yummy rice … Thanks 🙂, it was both a simple and tasty cilantro rice … one tweak for above 5000′ altitude, 25 minutes instead of 19 min simmering …. but we knew that going in, not our first time cooking at altitude …

    1. I’m so glad you guys enjoyed it! I’m only slightly jealous that you’re in the mountains enjoying a meal together 😉 Texas is kind of flat! The feedback on cooking at that altitude may be useful to another reader, so thanks for taking the time to write in!