Cilantro Lime Rice Instant Pot or Stove Top

Cilantro Lime Rice, Stove-Top or Instant Pot. The perfect side for any Mexican meal. Or, I have to say it? Chipolte Copycat Burritos!

Cilantro Lime Rice is the perfect side for any casual Mexican or Southwestern meal.


  • 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.

For Stove-Top:

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.

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