Cilantro Lime Rice (Instant Pot or Stovetop)

instant pot cilantro lime rice in a white bowl

5 from 2 votes

Cilantro Lime Rice (Instant Pot or Stovetop)

Make this super-flavorful version of cilantro lime rice in the Instant Pot or on the stovetop. It's a quick and easy base for burrito bowls or accompaniment to tacos and more.

Course: Sides

Cuisine: American

Keyword: cilantro lime rice instant pot

Calories: 202kcal

Author: Carolyn Gratzer Cope

Ingredients

1 tablespoon (14 grams) butter or safflower oil
1 cup (180 grams) white basmati rice
2 large garlic cloves minced
1 ¼ cups (300 ml) vegetable or chicken broth (Instant Pot) or 1 ½ cups (350 ml) (stovetop) — see note 2 below
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
½ cup (30 grams) chopped fresh cilantro
3 tablespoons (45 ml) freshly squeezed lime juice
Zest of 1 lime grated on a rasp

Instructions

Melt the butter or heat the oil in a medium pot set over medium heat on the stovetop, or in a 6-quart Instant Pot using the sauté function.
Add the rice and garlic and cook, stirring frequently, for a minute or two, until it smells toasty and wonderful.
Pour in the broth, salt, and pepper and give it all a good stir.
Stovetop: Bring to a boil, then cover, reduce heat to maintain a simmer, and cook for 15 minutes. Turn off the heat and let the rice steam for 10 minutes more.
Instant Pot: Position lid and set vent to sealing. Cook on manual, high pressure, for six minutes. Pot will take a couple of minutes to come up to pressure before the countdown starts. When timer sounds, let pressure release naturally.
Fluff rice with a fork and stir in cilantro, lime juice, and zest.

Notes

Using broth instead of water adds another layer of savoriness to this dish. If you don't need to keep it vegetarian, use a good-quality chicken broth. If you're using veggie broth, choose one with a clean flavor profile. Reduced-sodium Imagine No Chicken Broth is my favorite boxed veggie broth by far, since it somehow magically has the flavor profile of a good chicken stock rather than being weirdly red and tasting tinny or sweet, as some other vegetable broths can do. If you'd rather not use broth or don't have any on hand, you can use water without making any additional changes to the recipe.
Different brands of basmati rice vary slightly, so it pays to read the package. I usually use Lundberg, which calls for a 1 to 1 ½ ratio of rice to liquid when cooked on the stovetop. When cooking in the Instant Pot, from which virtually no steam escapes, I reduce the liquid to 1 ¼ cups because I like it slightly softer — you can reduce it to 1 cup if you prefer your rice slightly firmer. If your brand of rice calls for a different liquid ratio, you can use that guidance for stovetop cooking and reduce it proportionally for the Instant Pot.
This recipe is quite tangy, which is how we like it — you can reduce the lime juice if you prefer.
We use a generous but not overwhelming amount of cilantro. That said, some varieties have a fairly aggressive flavor while others are positively mellow, so taste yours before using and adjust as necessary.
Since this recipe is quick to make and the freshness of the cilantro and lime juice is on full display, it's a good idea to make it shortly before you'd like to serve it the first time. That said, leftovers will keep well in an airtight container in the fridge for a week and can be reheated in the microwave.

Nutrition