I finally cracked Chipotle’s Cilantro Lime Rice in my Instant Pot, and I’m excited to share the simple copycat method I used.
I never thought rice could steal the show, but this Instant Pot Chipotle’s Cilantro Lime Rice does. It looks simple, just a bowl brightened with fresh lime juice and packed fresh cilantro, but there is a little trick that makes every bite pop, and honestly I can’t stop tasting it while I’m plating.
I won’t spill the whole secret now, cause part of the fun is the surprise, but if you like food that wakes up a meal, this Cilantro Lime Rice will make you rethink what a side can do. Try it once, you’ll see what I mean.
Ingredients
- Long grain white rice: starchy, carbs heavy, low fiber and protein, fills you up fast.
- Lime juice and zest: bright, sour citrus, vitamin C boost, wakes rice flavor right up.
- Cilantro: fresh herb, adds grassy, slightly peppery notes, some antioxidants, low calories and aroma.
- Vegetable or canola oil: provides fat for mouthfeel, adds calories, neutral flavor for cooking too.
- Salt: enhances flavors, balances acidity, essential for seasoning but use in moderation sparingly.
- Unsalted butter: optional richness, creamy finish, more saturated fat, makes it feel indulgent sometimes.
Ingredient Quantities
- 2 cups long grain white rice (about 400 g)
- 2 cups water
- 1 tablespoon vegetable oil or canola oil
- 1 teaspoon kosher salt or 3/4 teaspoon table salt
- 3 tablespoons fresh lime juice (about 1 to 2 limes)
- 1 teaspoon lime zest, optional
- 1/2 to 3/4 cup fresh cilantro, packed and chopped
- 1 tablespoon unsalted butter, optional for a richer finish
How to Make this
1. Rinse 2 cups long grain white rice under cold water in a fine mesh sieve until the water runs clear, about 1 to 2 minutes, this removes extra starch so it wont be gummy.
2. Add the rinsed rice to the Instant Pot with 2 cups water, 1 tablespoon vegetable or canola oil and 1 teaspoon kosher salt (or 3/4 teaspoon table salt). Give it a quick stir and scrape any rice off the bottom.
3. Seal the lid, set the valve to sealing and pressure cook on High for 4 minutes.
4. When the cook time ends, let the pot sit undisturbed for a 10 minute natural release, then carefully switch the valve to venting to release any remaining pressure.
5. Open the lid and fluff the rice gently with a fork so it loosens up, dont mash it.
6. Add 3 tablespoons fresh lime juice, the optional 1 teaspoon lime zest if using, 1/2 to 3/4 cup packed chopped fresh cilantro, and 1 tablespoon unsalted butter if you want a richer finish. Fold everything in gently until the cilantro is evenly distributed and the butter melts.
7. Taste and adjust salt or lime if needed, you can add a bit more lime for extra zing or a pinch more salt if it tastes flat.
8. Serve warm as a side for tacos, bowls or whatever, and if making ahead cool quickly, refrigerate in an airtight container up to 4 days.
Equipment Needed
1. Instant Pot or other electric pressure cooker (6 qt works great)
2. Fine mesh sieve or small colander for rinsing rice
3. Measuring cups and spoons (2 cup measure plus tbsp and tsp)
4. Wooden spoon or silicone spatula to stir and scrape the bottom
5. Fork for fluffing the rice gently
6. Citrus juicer or reamer (or just a fork and good squeeze) for the lime juice
7. Microplane or small grater for lime zest, optional but nice
8. Cutting board and sharp knife to chop cilantro
9. Airtight container for storing leftovers in the fridge
Note: you can skip the microplane and just grate zest with the side of a knife if you wanna keep it simple, works fine.
FAQ
IP Chipotle’s Cilantro Lime Rice Recipe Substitutions and Variations
- Long grain white rice: swap for jasmine or basmati rice for a more fragrant result, they cook about the same. If you want whole grain use brown rice but you’ll need more water and a longer cook in the IP.
- Water: replace with low sodium chicken broth or vegetable broth for extra savory depth, use the same volume.
- Vegetable oil: use olive oil or avocado oil for more flavor, or 1 tbsp melted butter for a richer finish if you dont mind dairy.
- Fresh cilantro: if you hate cilantro or can’t find it, use flat leaf parsley plus extra lime zest to get brightness back, or try parsley with a little chopped mint.
Pro Tips
1) Dont skip rinsing and let the rice drain well after — extra starch makes it gluey, and wet rice can steam unevenly, so shake the sieve a bit or spread it on a towel for a minute.
2) Deglaze the pot and check the bottom before you lock the lid, if any grains or bits are stuck youll get a burn error more often, so scrape and wipe it clean first.
3) Add the citrus, zest and cilantro at the very end while the rice is hot but not steaming too hard, that way the herbs stay bright and the butter melts into the grains instead of getting lost.
4) To make ahead cool it fast on a shallow tray then store airtight, and when reheating sprinkle a little water over the rice and cover or steam it so the grains loosen up instead of drying out.
IP Chipotle’s Cilantro Lime Rice Recipe
I finally cracked Chipotle’s Cilantro Lime Rice in my Instant Pot, and I’m excited to share the simple copycat method I used.
4
servings
425
kcal
Equipment: 1. Instant Pot or other electric pressure cooker (6 qt works great)
2. Fine mesh sieve or small colander for rinsing rice
3. Measuring cups and spoons (2 cup measure plus tbsp and tsp)
4. Wooden spoon or silicone spatula to stir and scrape the bottom
5. Fork for fluffing the rice gently
6. Citrus juicer or reamer (or just a fork and good squeeze) for the lime juice
7. Microplane or small grater for lime zest, optional but nice
8. Cutting board and sharp knife to chop cilantro
9. Airtight container for storing leftovers in the fridge
Note: you can skip the microplane and just grate zest with the side of a knife if you wanna keep it simple, works fine.
Ingredients
-
2 cups long grain white rice (about 400 g)
-
2 cups water
-
1 tablespoon vegetable oil or canola oil
-
1 teaspoon kosher salt or 3/4 teaspoon table salt
-
3 tablespoons fresh lime juice (about 1 to 2 limes)
-
1 teaspoon lime zest, optional
-
1/2 to 3/4 cup fresh cilantro, packed and chopped
-
1 tablespoon unsalted butter, optional for a richer finish
Directions
- Rinse 2 cups long grain white rice under cold water in a fine mesh sieve until the water runs clear, about 1 to 2 minutes, this removes extra starch so it wont be gummy.
- Add the rinsed rice to the Instant Pot with 2 cups water, 1 tablespoon vegetable or canola oil and 1 teaspoon kosher salt (or 3/4 teaspoon table salt). Give it a quick stir and scrape any rice off the bottom.
- Seal the lid, set the valve to sealing and pressure cook on High for 4 minutes.
- When the cook time ends, let the pot sit undisturbed for a 10 minute natural release, then carefully switch the valve to venting to release any remaining pressure.
- Open the lid and fluff the rice gently with a fork so it loosens up, dont mash it.
- Add 3 tablespoons fresh lime juice, the optional 1 teaspoon lime zest if using, 1/2 to 3/4 cup packed chopped fresh cilantro, and 1 tablespoon unsalted butter if you want a richer finish. Fold everything in gently until the cilantro is evenly distributed and the butter melts.
- Taste and adjust salt or lime if needed, you can add a bit more lime for extra zing or a pinch more salt if it tastes flat.
- Serve warm as a side for tacos, bowls or whatever, and if making ahead cool quickly, refrigerate in an airtight container up to 4 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 315g
- Total number of serves: 4
- Calories: 425kcal
- Fat: 7.1g
- Saturated Fat: 2.4g
- Trans Fat: 0.125g
- Polyunsaturated: 1.08g
- Monounsaturated: 2.35g
- Cholesterol: 8mg
- Sodium: 376mg
- Potassium: 88mg
- Carbohydrates: 80g
- Fiber: 1g
- Sugar: 0.5g
- Protein: 7g
- Vitamin A: 156IU
- Vitamin C: 3.25mg
- Calcium: 24.5mg
- Iron: 1.25mg