Cilantro Lime Rice Meal Prep
A simple make-ahead cilantro lime rice that stays fluffy all week thanks to proper rinsing and cooling on a sheet pan. Stores up to 5 days in the fridge and 3 months in the freezer, and reheats perfectly with a splash of water. Great for busy families, burrito bowl lovers, and anyone batch-cooking work or school lunches.
Equipment
- Medium saucepan with lid
- Sheet pan
- 6 glass meal prep containers with snap lids
- Mixing bowl
- Zester or microplane
Ingredients
- 1 cup long-grain jasmine rice thoroughly rinsed and drained
- 1.5 cups water
- 3 teaspoons extra-virgin olive oil
- 1 small garlic clove minced very finely
- 1 teaspoon lime zest
- 1.5 tablespoons freshly squeezed lime juice
- 0.5 cup fresh cilantro finely chopped
- 2 scallions chopped into small pieces
- 0.25-0.5 teaspoon sea salt to taste
- 1 pinch red pepper flakes or 1/4 diced jalapeño, optional
Instructions
- Rinse jasmine rice under cold water until the water runs completely clear, about 2 minutes.
- Combine rinsed rice and water in a medium saucepan and bring to a boil over high heat.
- Reduce heat to the lowest setting, cover with a tight-fitting lid, and cook for 18 minutes without lifting the lid.
- While rice cooks, zest the lime and finely chop the cilantro and scallions.
- Remove the saucepan from heat and let stand covered for 5 minutes, then fluff the rice with a fork.
- Spread the rice in a thin layer on a sheet pan to cool for 15–20 minutes to prevent mushy texture.
- Transfer cooled rice to a mixing bowl and gently fold in olive oil, garlic, lime zest, lime juice, cilantro, and scallions.
- Season with sea salt to taste and add optional red pepper flakes or diced jalapeño if using.
- Portion rice into 6 glass meal prep containers, ensuring the rice is completely cool before sealing.
- Label containers with the date and refrigerate within 2 hours of cooking.
Notes
- Storage: Do not leave cooked rice at room temperature for more than 2 hours. Refrigerate in airtight glass containers for up to 5 days, or freeze for up to 3 months (texture may soften slightly after freezing).
- Cooling is critical: Spread cooked rice on a sheet pan for 15–20 minutes before sealing to prevent condensation and mushiness.
- Reheating: Microwave with a splash of water, cover, and heat 90 seconds; stir and heat 30–60 seconds more. For stovetop, add 1 tablespoon water per cup of rice, cover, and warm over medium-low.
- Instant Pot option: Use the Rice button with a 1:1 rice-to-water ratio for white jasmine rice.
- Brown rice variation: Use brown jasmine rice with 2 cups water; cook about 45 minutes. Great for longer-lasting fullness in meal prep.
- Burrito bowls: Store proteins, beans, and vegetables in separate compartments so the rice stays fluffy and doesn't absorb liquids.
- Anti-waste tip: Use leftover rice by Friday for quick fried rice with eggs, frozen veggies, and soy sauce.
- Meal prep timing: Batch-cook on Sunday morning, cool completely before sealing, label with the date, and keep portions grab-and-go for the workweek.