When Chipotle Mexican Grill came out with their Cilantro Lime Rice, it seems the whole country went wild over it. And with good reason: it’s delish! Best of all, it’s easy to make at home!
I’ve had a recipe on my site, embedded in my recipe for a copycat Chipotle Chicken Recipe, Tastes Like Chicken, Chipotle’s Chicken, but now that I’m using my Instant Pot more and more (I can’t help it, I looooove my Instant Pot!) I thought it was time to give it that rice the credit it deserves.
No worries, though, because even if you don’t have an Instant Pot, both the Instant Pot and the Stove-top methods are here.
But speaking of that Chipotle Chicken, I worked so hard on that recipe for months, and guess what? Chipotle Mexican Grill now has a whole list of all their ingredients for every single item they serve. I can say, I pretty much nailed the chicken.
What I didn’t initially pick up was the big surprise ingredient in Chipotle’s Cilantro Lime Rice. It has lemon. I can see it, now that I know that but wouldn’t have guessed it. I think it gives mo’ flavor so it’s included in my recipe. The other surprise? Chipotle uses plain white rice, not basmati. Bonus. Plain white IS cheaper.
This recipe is going to be a part of my Meal Prep post, coming soon, but you can increase to go with any meal. Just remember one cup of raw rice will make three cups of cooked. The biggest “trick” to great rice: rinse that rice, and rinse it right. It’s a pain and takes a few minutes but the payoff is great rice.
When shopping, check all around your store. You’ll likely find regular old rice in the “staples” area (check the bags at the bottom of the shelf for the best bargain) but you will probably find bags of rice in the “Asian” or “Indian” areas for a fraction of the cost.Print
Cilantro Lime Rice Instant Pot or Stove Top
Cilantro Lime Rice is the perfect side for any casual Mexican or Southwestern meal.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 2 cups
- 2/3 cup rice
- water as directed
- 1 tablespoon oil
- 1 teaspoon salt (or to taste)
- 1/2 lemon, juiced
- 1/2 lime, zested and juiced
- 2 tablespoons chopped cilantro, loosely packed
For both methods of cooking:
Rinse rice well. Place rice in a strainer (large enough to swish the rice around) and place strainer over a medium sized bowl. Place in sink and allow tepid water to run over the rice and into the bowl, all the while swishing and rubbing the rice around. When the bowl is filled, dump & repeat five more times. Give the rice a shake or two to remove excess water. A few drips are ok, but dribbles mean shake again.
For Instant Pot:
Add rice to the Instant Pot liner and add 2/3 cup of water, oil and salt. Give the rice one stir only. Seal the lid and use the Rice function. When finished, allow to sit for five minutes, then release any remaining pressure. Open the Instant Pot, remove the liner and fluff with a fork. Add the lemon, lime, zest and cilantro and gently stir. Serve immediately.
Bring 1 1/3 cup of water to a boil in a medium-large saucepan. Add rice, oil and salt and stir once. Add lid and reduce heat until rice is simmering very gently. Simmer for 15 minutes (unless directions on the rice give a different timing.) Turn off heat and let rice sit for 5 minutes. Fluff with a fork. Add lemon, lime, zest and cilantro and gently stir. Serve immediately.
When cooking rice on the stove-top, always make sure to have a big enough pan with a tight lid. Simmer very gently and watch in case of a boil-over.
If you’ve come to this recipe as a part of my Chicken Meal Prep, you’ll use one cup of the rice for the Fajitas and one cup for the Black Eyed Pea & Rice Salad.
I’m sharing this recipe at Fiesta Friday #213 this week. It’s a fun round up of recipes shared by bloggers all over the world. Stop by and take a peek!