This rice is a great upgrade for Mexican dishes such as burrito bowls. I was inspired by Chipotle's famous cilantro lime rice. It also works great for Asian dishes such as stir fry. The lime and cilantro are light, but just add a touch of fun flavor to your dish. This recipe uses a pressure cooker, but it can be easily made on the stove as well. All you need is three simple ingredients!
Pressure cookers, specifically Instant Pots, are all the rage right now, they are quick and easy to use! I know I use mine more than any other appliance. I personally love the Crock-Pot brand, so make note, the settings may vary if you are using a different brand.
Chop your cilantro and juice your limes while the rice cooks. After the rice is done, add these two ingredients and stir well. Feel free to add more or less cilantro.
Enjoy with your favorite Mexican or Asian dish. Eat within a few days.
2 cups Jasmine rice
2 cups water
2 large juicy limes juiced or 1/4 cup concentrate
1/3-1/2 cup fresh chopped cilantro stems included (chopped then measured)
Measure out your rice and water and add them to pressure cooker. Stir the rice so there are no clumps.
Close lid and set steam valve to closed so no steam is being let out.
Set your pressure cooker to steam (or manual mode for Instant Pot) on high for 4 minutes, you will be letting the cooker sit for an additional 10 minutes untouched after this.
While the rice cooks, juice your limes and set aside. Then rinse your cilantro and pat it dry with a paper towel. Then chop it roughly, stems are okay to use, that is where a lot of the flavor is.
Once the pressure cooker has finished the 4 minutes of cooking, it will automatically go to "keep warm", let it sit for an additional 10 minutes, it will count up for you.
After the 10 minutes is up, turn off the pressure cooker and carefully open the steam valve. Let it release all the pressure, then open and fluff the rice with the provided rice spatula or a fork.
Now add the lime juice and cilantro and mix in well.
It is best served immediately but can be saved for about 3 days. For reheating wet a paper towel and cover the rice. Then microwave for about 1-2 minutes.