Instant Pot Cilantro Lime Rice

Why you'll love it?

• Fresh, zesty and super flavorful
• One pot rice recipe
• Ready in under 20 minutes
• Rivals Chipotle cilantro rice
• An excellent accompaniment to a variety of homemade Mexican dishes

• Rice - I love the texture and flavor of basmati rice to make the best cilantro lime rice.
• Lime - Fresh limes are essential for optimal flavor, both their zest and juice. The zest provides fragrance and flavor, while the juice contributes tanginess.
• Chicken stock - I prefer using stock with 33% reduced sodium to control the salt level. If you opt for a different stock variety, adjust seasoning according to your taste.
• Cilantro - Chopped fresh cilantro adds a burst of flavor and vibrant color. When you chop cilantro, I recommend using both the stems and leaves, because the stems have great flavor.
• Onion - Just a ¼ cup of onion adds so much flavor when cooked along with the garlic.
• Garlic -I typically use two to three cloves of finely chopped garlic per cup of rice as I love the added depth of flavor it brings.
• Oil - Just a tablespoon of vegetable oil for sauteing.

Pro tip: Various types of rice have different cooking times and water-to-rice ratios. For both white and brown rice, the ratio is typically 1:1. However, when making using brown rice, pressure cook at high pressure for 15 minutes, followed by a natural release for 5 minutes, then quick Release.

Variations

• Brown rice - To make it with brown rice, maintain the water ratio as usual. Adjust the cooking time by pressure cooking on high for 15 minutes, followed by a natural release for 5 minutes, and then a quick release.
• Quinoa - For a protein packed Mexican side dish. Refer to my instant pot quinoa recipe for instructions.
• Cauliflower rice - For a low-carb alternative.

1.Set Instant pot to saute setting. Once hot, add vegetable oil and then onion and garlic. Saute for about 2 minutes, until garlic begins to turn golden. 

2. Add rinsed and drained rice and continue to saute for about 30 seconds.

Tip: Sauteing the rice in oil brings out nutty undertones, preserves the integrity of each grain, and prevents clumping.

3. Stir in stock, salt and lime zest.

4. Close instant pot and cook for 3 minutes in then in warm mode for 10 minutes.

Pro tip: I prefer not to use rice function as it defaults to low pressure in some models and might make your rice mushy.

5. Remove the lid and stir in lime juice and cilantro. Fluff the rice with a fork to gently incorporate the flavors.

Tip: Fluffing with a fork instead of stirring helps prevent the rice from breaking down and becoming mushy.

How to serve?

Serve this homemade cilantro lime rice with all Mexican-inspired dishes like chickpeas rice bowl or chicken rice bowl. Other serving suggestions include:

• Top it with chopped-up chicken used in the air fryer chicken tacos recipe.
• Make your own burrito bowls with black beans, grilled vegetables, salsa, and your choice of protein, as we did in our chicken burrito bowl.
• Wrapped in a burrito or taco.
• Paired with your favorite Mexican or Tex-Mex dishes like spicy shrimp tacos or Mexican chicken thighs.

How to store leftovers?

If you happen to have leftover rice, be sure to cool it fully and then transfer it to an airtight container.

• Fridge: You can store in the fridge for up to 5 days. 
• Freezer: Freezing in individual portions is a convenient way to expedite dinner on hectic days. It typically remains freezer-friendly for 1-2 months.
• To reheat: When ready to use, thaw frozen cilantro rice in the refrigerator overnight before reheating. Reheat the rice in the microwave or stovetop with a splash of water or broth to prevent it from drying out. Stir occasionally until heated through.

Helpful tips

• Salt depends on the kind of stock used and your taste preference. I used 33% less sodium chicken stock and used ¾ teaspoon salt. 
• You can make a double batch os this recipe using the same ratio of rice and water. The cook time will remain the same.