Instant Pot Cilantro Lime Brown Rice
Instant pot cilantro lime brown rice is so easy to make, bright, flavorful and pairs perfectly with Mexican inspired meals. This cilantro lime jasmine brown rice is great for burritos, tacos, taco salads or simply paired along with rice and beans or Mexican chicken and vegetables.
The instant pot makes this almost 100% hands off and perfect for busy weeknights or meal prep.
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Why you will love this recipe
- Simple and easy – the instant pot makes this cilantro lime brown rice recipe so easy to make. Since you don’t have to sit around the stove for the rice to cook, this recipe is almost 100% hands off. Once the rice is cooked, all you have to do is add the lime juice, spices and cilantro and the rice is ready!
- Healthy ingredients – this recipe is the perfect side dish for healthy meals. The brown jasmine rice is a great healthy carb that has slightly more fiber than white rice and is extremely filling and delicious. The cilantro is fresh, herby and adds so much color and flavor to the dish.
- Great for meal prep – you can double or even triple this recipe to make this instant pot cilantro lime brown rice for meal prep. It freezes well and last about 5 days in the fridge. Use it in salads, burritos, with curry, tacos or as a side for any meal.
Ingredients
- Brown jasmine rice or brown basmati rice – I love using brown jasmine rice because it reheats well and doesn’t get hard when refrigerated. You can eat leftover brown jasmine rice right from the fridge! You can also use a short grain brown rice (increase the cook time from 7 minutes to 12 minutes) and be sure to allow the pressure to naturally release. You can use white rice (white jasmine rice would be my recommendation). Cook for 3 minutes on high pressure and reduce the water (see below).
- Lime juice – fresh lime juice is best for this since it is really a main ingredient in this instant pot cilantro lime brown rice recipe. If you need to use bottled lime juice you can but it will really be best fresh. If needed, you can use lemon juice or red wine vinegar (will have different flavors with different acids).
- Olive oil – olive oil helps to coat the rice with the lime juice and spices and really helps create a rich, flavorful dish. You can also use avocado oil in place of the olive oil.
- Spices: Salt and garlic powder – These are always on hand and add so much flavor to the end dish. I like using garlic powder because it adds the garlic flavor but it’s not overpowering on the end product. Since the garlic isn’t being cooked, I feel like raw garlic can get overpowering.
- Cilantro – cilantro is a fresh herb that pairs so well with lime juice an a huge part of Mexican and southwestern cooking. It is also great with Indian and middle eastern flavors. You can use the leaves and thin stems of the cilantro (don’t skip the stems, they are packed with flavor).
How to make instant pot cilantro lime brown rice
Start by rinsing the brown rice to ensure any excess starch is off the rice.
Add the rinsed rice to the Instant Pot and add the water. Put the lid on, and cook the rice on high pressure for 7 minutes. I typically let this naturally release but you can quick release after 5 minutes if needed.
Chop the cilantro (leaves and thin stems). Add the cilantro and serve hot.
Once the pressure is released, open the instant pot and stir the rice. Add the lime juice, olive oil, and spices.
Top tips
- Be sure to rinse the rice before cooking. This is especially important if you use white jasmine or white basmati rice since it’s super starchy.
- If you are using an 8 qt instant pot, you will need to use at least 1.5 to 2 cups of dry rice to ensure there is enough liquid in the instant pot to build pressure.
- To increase the lime flavor, zest the lime before adding the lime juice.
- Both the leaves and the thin tender stems of the cilantro are edible. There is no need to pick off each leaf from the cilantro plant, just chop the stem and leaves up (discarding the thicker woodier stems at the bottom of the stem).
- For even more flavor, use vegetable broth in place of water to cook the rice in.
How to use instant pot cilantro lime jasmine rice
- In burritos or burrito bowls
- With tacos
- With fajitas or in fajita bowls
- In taco salad
- In Mexican Buddah Bowls
- With black beans and Mexican veggies
- With Black Bean Burgers, Mexican Black Bean Lentil Burgers, Sweet Potato Lentil Patties
- On the side of Mexican Shredded chicken
- With curry
Common questions
Can you cilantro lime brown rice on the stove
Yes, rinse the rice then add it to a pot (with a lid) and add 1.5 cups of water. Bring to a boil, then reduce heat to a simmer and place the lid over the pot. Cook for 15-20 minutes until tender.
After the rice is done cooking, add the lime juice, spices and cilantro. Stir well and serve warm or at room temperature.
Can you make this with white rice?
Yes! You can make this with white jasmine rice, white basmati rice or traditional white rice instead of brown rice. However, you will need to reduce the amount of water and cook time.
- For every 1 cup of white rice, use 1.25 cups of water and cook on high pressure for 3 minutes (naturally release or quick release).
- Once the rice is cooked, the remaining instructions and ingredients are the same.
Can you double this recipe?
Yes, you can double or triple the recipe as written in a 6qt or 8qt instant pot. When you double (or triple) the ingredients, you do not have to increase the cooking time.
Note: An 8 qt instant pot requires about 2 cups of water to come up to pressure, so you will need to at least increase the ingredients by 1.5 to cook in an 8 qt instant pot.
Can you make this with cooked rice?
Yes. This recipe uses 1 cup of dry brown rice which will make about 2.5 – 3 cup so of cooked rice. If you want to make this with cooked rice, simply add the lime juice, spices and chopped cilantro.
What to make with leftover cilantro
This recipe doesn’t call for a full bunch of cilantro and it can be tough to know what to do with the leftover herbs you have on hand.
- You can chop the cilantro up and put it in an ice cube tray. Fill the tray with olive oil then freeze. Once frozen, transfer the cubes to a freezer safe bag and you have fresh cilantro on hand whenever you need it.
You can also make other delicious dishes with the leftover cilantro like
- Cilantro Chimichurri
- Chimichurri Rice
- Cilantro Tahini Dressing
- Cilantro Lime Slaw
- Cilantro Jalapeno Hummus
Storing leftovers
- Fridge: You can store leftover cilantro lime brown rice cooked in the instant pot in the fridge in a airtight container for up to 5 days.
- Freezer: You can freeze leftover brown rice for up to 3 months in a freezer safe bag or container. Be sure to label the bag with the name of the dish, the date and the use by date. I recommend storing leftovers in ½ or 1 cup portions for easy reheating.
- Reheat in the microwave or on the stove (add 2-3 tablespoons of water) over low to medium low heat, covered, until hot.
Substitutions
- Brown jasmine rice (or brown basmati rice) – you can use any rice you have on hand. Regular brown rice will require a longer cooking time (about 12 minutes). White rice will require shorter cooking time (3 minutes) and less water (1.25 cups instead of 1.5 cups). You can also make this recipe with quinoa or cauliflower rice.
- Lime juice – fresh lime juice is best, but lemon juice will do in a pinch. You can also try this with red wine vinegar (it will change the flavor some but would still be good).
- Olive oil – if you don’ have olive oil on hand, you can use avocado oil or another neutral cooking oil.
- Cilantro – if you don’t love cilantro or you don’t have it on hand, you can use flat leaf parsley or mint (or any combination of these). These fresh herbs will change the flavor but would still make a great side dish.
If you love this recipe, you should try
Cilantro Lime Cauliflower Rice
Instant Pot Mexican Rice and Beans
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Instant Pot Cilantro Lime Brown Rice
Instant pot cilantro lime brown rice is so easy to make and perfect paired with any Mexican or Southwestern dish. This vegan cilantro lime rice is perfect with burritos, burrito bowls, salads, tacos or curry dishes. This recipe is gluten free, dairy free and vegetarian.
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Servings: 4
Ingredients
- 1 cup brown jasmine rice
- 1.5 cups water
- 1 medium lime, juiced
- 1/2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 cup cilantro, chopped
Instructions
- Rinse the brown rice to get any excess starch off the outside.
- Add rinsed rice to the instant pot. Put the lid on and cook on high pressure for 7 minutes. The rice can naturally release or quick release the pressure after cooking.
- Open the lid and add the lime juice, olive oil, salt, garlic powder and stir well.
- Chop the cilantro and add the cilantro to the instant pot, stir well.
Notes
Top tips
- Be sure to rinse the rice before cooking. This is especially important if you use white jasmine or white basmati rice since it’s super starchy.
- If you are using an 8 qt instant pot, you will need to use at least 1.5 to 2 cups of dry rice to ensure there is enough liquid in the instant pot to build pressure.
- To increase the lime flavor, zest the lime before adding the lime juice.
- Both the leaves and the thin tender stems of the cilantro are edible. There is no need to pick off each leaf from the cilantro plant, just chop the stem and leaves up (discarding the thicker woodier stems at the bottom of the stem).
- For even more flavor, use vegetable broth in place of water to cook the rice in
- For every 1 cup of white rice, use 1.25 cups of water and cook on high pressure for 3 minutes (naturally release or quick release).
- Once the rice is cooked, the remaining instructions and ingredients are the same.
- Fridge: You can store leftover cilantro lime brown rice cooked in the instant pot in the fridge in a airtight container for up to 5 days.
- Freezer: You can freeze leftover brown rice for up to 3 months in a freezer safe bag or container. Be sure to label the bag with the name of the dish, the date and the use by date. I recommend storing leftovers in ½ or 1 cup portions for easy reheating.
- Reheat in the microwave or on the stove (add 2-3 tablespoons of water) over low to medium low heat, covered, until hot.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
191
Fat
2
g
Carbohydrates
39
g
Fiber
1
g
Sugar
0.4
g
Protein
4
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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