Intro

I still remember the first time I tried Moe’s Seasoned Rice Recipe. It was one of those random lunch stops where you’re starving, you order a burrito bowl without thinking too hard, and then boom… the rice steals the show. Not the meat. Not the toppings. The rice. It was fluffy, warm, lightly citrusy, and somehow comforting and bold at the same time. I went home thinking about that rice more than the burrito itself, which is saying something.

After years of cooking at home and experimenting like a slightly obsessed home cook (okay, very obsessed), I finally nailed a version that hits all the right notes. This Moe’s seasoned rice recipe is my love letter to that bowl. It’s simple, budget friendly, and shockingly flavorful for something made mostly of rice. I make it for taco nights, meal prep lunches, and honestly sometimes just to eat with a spoon straight from the pot.

Let’s get into it.

What Is Moe’s Seasoned Rice?

Moe’s seasoned rice is a fluffy white rice flavored with citrus, salt, oil, and fresh herbs. It’s not spicy, not heavy, and not complicated. The magic is in the balance. The rice tastes clean and fresh, with a subtle tang from lime juice and a savory depth from oil and salt. Cilantro gives it that signature burrito-joint vibe without overpowering the dish.

What makes this rice special is that it’s seasoned after cooking, not just boiled in salted water and forgotten. Every grain ends up lightly coated in flavor. It’s the kind of rice that supports everything else in the bowl instead of fading into the background.

Why You’ll Love This Recipe

I love this recipe because it’s:

Easy enough for weeknights
Cheap and pantry friendly
Flexible if you don’t love cilantro
Perfect for meal prep
Way better than plain rice

As a female chef who cooks at home almost daily, this is one of those recipes I lean on when I need something dependable. It never fails me, and it always makes dinner feel a little more exciting.

Equipment List

You don’t need anything fancy here, which is part of the beauty.

Medium saucepan with lid
Fine mesh strainer
Measuring cups
Measuring spoons
Fork (for fluffing)
Mixing spoon

That’s it. If you can boil water, you can make this.

Ingredients

1 cup long grain white rice
2 cups water
1 teaspoon salt (plus more to taste)
1 tablespoon neutral oil (canola or vegetable)
1 tablespoon olive oil
2 tablespoons fresh lime juice (about 1 lime)
Zest of 1 lime
1/4 cup fresh cilantro, finely chopped

Optional additions:

1/2 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

Rinse the rice
Place the rice in a fine mesh strainer and rinse under cold water until the water runs mostly clear. This step matters. It removes excess starch and keeps the rice fluffy instead of sticky.
Cook the rice
Add the rinsed rice, water, and 1 teaspoon salt to a saucepan. Bring to a boil over medium-high heat.
Simmer and steam
Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid. Let the rice steam and do its thing.
Rest the rice
Turn off the heat and let the rice sit, covered, for 5 minutes. This finishes the cooking gently.
Season while warm
Fluff the rice with a fork. While it’s still warm, drizzle in the neutral oil and olive oil. Add lime juice, lime zest, and cilantro.
Taste and adjust
Taste the rice. Add more salt or lime juice if needed. This is where you make it yours.

What Makes This Rice Taste Like Moe’s

The key is layering flavor without overpowering the rice. Moe’s seasoned rice isn’t buttery or heavy. It’s clean and bright. Using both neutral oil and olive oil mimics that subtle richness without greasiness. Lime zest adds aroma, while juice brings freshness.

And timing matters. Seasoning the rice while it’s warm helps it absorb everything evenly. Cold rice won’t take on flavor the same way.

Cilantro or No Cilantro?

Let’s talk about cilantro, because it’s a controversial herb. If you love it, use the full amount. If you’re on the fence, cut it in half. If you absolutely hate it, you can skip it and still have a delicious rice.

A good substitute is chopped green onions or even a tiny pinch of dried oregano. It won’t be exactly the same, but it’ll still be tasty.

How I Use Moe’s Seasoned Rice at Home

This rice shows up everywhere in my kitchen. Some favorite ways to use it:

Burrito bowls with grilled chicken and black beans
Stuffed peppers
Taco night side dish
Meal prep lunches with roasted veggies
Base for shrimp or fish bowls

Sometimes I’ll fry leftovers in a pan with a little oil and turn it into a quick citrus fried rice situation. Zero waste, maximum flavor.

Make It Ahead and Storage Tips

This rice stores beautifully.

Refrigerate in an airtight container for up to 4 days
Reheat with a splash of water and cover loosely
Stir halfway through reheating for even warmth

If you’re meal prepping, wait to add cilantro until after reheating for the freshest flavor.

Common Mistakes to Avoid

I’ve made them all, so you don’t have to.

Skipping the rinse: leads to gummy rice
Overcooking: mushy texture
Adding lime too early: can turn bitter if cooked
Under-salting: rice needs salt to shine

Rice is simple, but it still deserves attention.

Can You Use Brown Rice?

Yes, but with adjustments. Brown rice needs more water and longer cooking time. The flavor profile works, but the texture will be heartier and less fluffy. If you’re aiming for authentic Moe’s vibes, white rice is the way to go.

Final Thoughts

This Moe’s seasoned rice recipe is proof that simple food can still feel exciting. It’s humble, comforting, and versatile, and it makes everything around it taste better. As a home cook who loves recreating restaurant favorites, this one earns a permanent spot in my rotation.

Once you make it a few times, you won’t even need the recipe anymore. You’ll just feel it. And honestly, that’s when cooking gets really fun.

If you try it, make a big batch. Trust me.