📝 About This Recipe
Unlock the secret to the perfect restaurant-style side dish with this vibrant, fluffy Cilantro Lime Rice. By utilizing the precision of the Instant Pot, each grain of Basmati is infused with aromatic garlic and toasted in butter before being brightened with a double-hit of fresh lime juice and zest. It is the ultimate versatile companion to your favorite Mexican-inspired feasts, offering a clean, citrusy finish that balances spicy flavors beautifully.
🥗 Ingredients
The Rice Base
- 2 cups Basmati or Long-Grain White Rice (rinsed thoroughly until water runs clear)
- 2 cups Low-Sodium Chicken or Vegetable Broth (can substitute with water for a lighter flavor)
- 1 tablespoon Unsalted Butter (can use avocado oil for a vegan option)
- 1 tablespoon Extra Virgin Olive Oil
Aromatics
- 3 cloves Garlic (minced finely)
- 1/4 cup Yellow Onion (finely diced)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 Bay Leaf (dried)
The Citrus Finish
- 1/2 cup Fresh Cilantro (finely chopped, stems removed)
- 3 tablespoons Lime Juice (freshly squeezed from about 2 limes)
- 1 tablespoon Lime Zest (freshly grated)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Honey or Agave (optional, to balance the acidity)
👨🍳 Instructions
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1
Place the rice in a fine-mesh strainer and rinse under cold water for 1-2 minutes, swirling with your fingers until the water runs completely clear to remove excess starch.
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2
Set your Instant Pot to the 'Sauté' function and allow it to heat up. Add the butter and olive oil to the inner pot.
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3
Once the butter has melted and is shimmering, add the finely diced onion. Sauté for 2-3 minutes until translucent and soft.
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4
Add the minced garlic and the rinsed, drained rice to the pot. Stir constantly for 2 minutes to 'toast' the rice grains until they smell nutty and look slightly opaque.
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5
Pour in the broth (or water) and use a wooden spoon to scrape the bottom of the pot, ensuring no bits of rice or garlic are stuck (this prevents the 'Burn' notice).
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6
Stir in the kosher salt and tuck the bay leaf into the liquid. Cancel the 'Sauté' function.
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7
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 3 minutes.
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9
When the cooking time is complete, allow the pressure to release naturally (NPR) for 10 minutes. Do not move the valve yet!
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10
After 10 minutes, carefully turn the steam release valve to 'Venting' to release any remaining pressure. Remove the lid once the pin drops.
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11
Discard the bay leaf. Use a fork to gently fluff the rice, breaking up any clumps while it is still steaming hot.
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12
In a small bowl, whisk together the lime juice, lime zest, and optional honey. Pour this mixture evenly over the fluffed rice.
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13
Fold in the chopped fresh cilantro and cracked black pepper gently. Taste and add an extra pinch of salt if needed.
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14
Transfer to a serving bowl and garnish with an extra sprig of cilantro and a lime wedge.
💡 Chef's Tips
Always rinse your rice! This is the single most important step for fluffy, non-sticky grains. Use a 1:1 ratio of rice to liquid in the Instant Pot for this specific recipe to ensure the rice isn't mushy. Add the lime juice and cilantro only AFTER cooking; the heat of the pressure cooker will dull the bright green color and fresh citrus flavor. If you prefer a 'Chipotle' copycat style, use a high-quality Basmati rice which provides that signature long, slender grain. For an extra layer of flavor, sauté a deseeded jalapeño with the onions if you enjoy a subtle heat.
🍽️ Serving Suggestions
Serve as a base for homemade burrito bowls topped with grilled adobo chicken and black beans. Pairs beautifully with Garlic Butter Shrimp or pan-seared Salmon for a light, healthy dinner. Use it as a side for Beef Barbacoa or Carnitas to soak up all the delicious braising juices. Serve alongside a chilled Hibiscus Iced Tea (Jamaica) to complement the citrus notes. Top with a dollop of sour cream and sliced avocado for a simple vegetarian lunch.