Jalapeño Lime Rice

Name: Jalapeño Lime Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb long grain rice; 4 tbsp avocado oil; 1 small onion, diced; 3 fresh jalapeños, seeds and membrane removed, diced; 1/2 tsp ground coriander; 1 tsp garlic powder; 1 tsp Southern seasoning blend; 1.5 tbsp chicken tomato bouillon powder; 4 cups water; 1 fresh lime, sliced

Jalapeño Lime Rice is a bright, herbaceous Mexican side dish made by toasting long-grain rice with aromatics and jalapeños, then simmering with fresh lime juice and chicken bouillon for restaurant-quality flavor at home.

🌍Mexican 🏷️Jalapeno lime rice 🏷️Mexican rice 🏷️Restaurant-style rice 🏷️Rice Side dish

🏷️

🏷️Jalapeno

-0:00

pepperbellypeteonTikTok

Total

45 min

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by pepperbellypete

-0:00

pepperbellypeteonTikTok

Ingredients

1 lb long grain rice
4 tbsp avocado oil
1 small onion, diced
3 fresh jalapeños, seeds and membrane removed, diced
1/2 tsp ground coriander
1 tsp garlic powder
1 tsp Southern seasoning blend
1.5 tbsp chicken tomato bouillon powder
4 cups water
1 fresh lime, sliced

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Instructions

1
Place the long grain rice in a fine-mesh strainer and rinse under cold water until the water runs completely clear.
2
Set the rinsed rice aside to drain thoroughly.
3
In a 6-quart pot with a tight-fitting lid, heat the avocado oil over medium heat.
4
Add the drained rice to the hot oil and toast, stirring constantly, for 6-7 minutes until the rice turns a light blonde color and develops a nutty aroma.
5
Add the diced onion and diced jalapeños to the pot.
6
Add the ground coriander, garlic powder, Southern seasoning blend, and chicken tomato bouillon powder.
7
Stir everything together well and cook for another 2 minutes to toast the spices.
8
Pour in the water and add the lime slices. Stir well, scraping any browned bits from the bottom of the pot.
9
Bring the mixture to a low simmer, then cover the pot with the lid.
10
Let it simmer for 15 minutes.
11
Remove the pot from the heat and let it stand, covered, for an additional 10 minutes. Do not remove the lid.
12
After resting, remove the lid, fluff the rice with a fork, and serve.

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Tips & Notes

Pro tips

Toast the uncooked rice in hot oil for 2–3 minutes before adding liquid. This step builds nutty flavor and prevents mushy grains.
Dice jalapeños uniformly and remove seeds and membranes early to control heat level without last-minute adjustments.
Squeeze fresh lime juice directly into the rice at the end rather than cooking with it; this preserves bright, zesty flavor that fades when heated.
Avoid stirring the rice once you've added water and brought it to a simmer. Let it steam undisturbed so grains cook evenly.

Substitutions

Long-grain rice → jasmine or basmati rice (slightly different texture, works well)
Chicken tomato bouillon powder → vegetable bouillon or homemade chicken stock (omit water adjustment)
Fresh jalapeños → 1–2 tbsp canned diced jalapeños (slightly softer texture, less fresh heat)
Avocado oil → vegetable or canola oil (neutral flavor, same cooking behavior)

Storage & make-ahead

Store cooled rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave with a tablespoon of water until warmed through.

Common Questions

Can I make this rice ahead of time?

Yes. Cook and cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water over medium heat or in the microwave.