Cilantro & Lime Rice

Adding a few key ingredients when making steamed rice can quickly transform it into a tangy side dish. This recipe for Cilantro & Lime Rice is designed to be made in a pressure cooker, or simply double the water to make it on the stove. However you prepare it, you’ll love this fast, tasty rice.

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Cilantro & Lime Rice

In the removable pot of the pressure cooker, combine:

2 cups rice, rinsed

2 cups water

1 tsp salt

1 tsp sugar

1 tsp butter

Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully).

Add:

1 Tbsp fresh cilantro, finely chopped

1 Tbsp lime juice

Fluff together with a fork. Serve hot. 

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Brenda’s tips:

• Serving size: 4

• Recommended to use inexpensive long grain rice for this recipe

• The rice in this recipe can be prepared without an Instant Pot. For directions using other methods, refer to Brenda’s Rice Recipe

• This rice is a must for Brenda’s Chipotle Rice Bowls

Instant Pot Rice Pilaf

This is a delicious rice dish, great for accompanying Parmesan Chicken, Chicken Cordon Bleu, or any chicken dinner. Preparing it in the Instant Pot makes it foolproof and fast, so you can devote your attention to the other elements of your dinner.

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Instant Pot Rice Pilaf

*Prepare the 3/4 cups broken angel hair pasta before continuing recipe (technique recommended in Brenda’s tips below)

Select the “Saute” function on the Instant Pot (it will immediately begin to heat)

To the removable pot, add:

2 Tbsp butter

Melt butter, then add:

3/4 cups angel hair pasta, broken into ~1” pieces

Stir regularly as pasta begins to toast (~2 minutes), then add:

1 1/2 cups rice (uncooked)

Continue to stir for 2 minutes.

Pasta will begin to brown lightly, add:

2 1/4 cups water

2 tsp chicken bouillon

3/4 tsp salt

Select “cancel” to end the sauté cycle.

Cover with pressure lid, locking in place.

• Ensure it is set to “sealing”

Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice pilaf with a fork.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Technique recommended to break pasta:

  • Holding a small bundle of angel hair pasta, use your fingertips to break into 1” pieces:

    • Hold bundle firmly with non-dominant hand

    • Grasp pasta about 1” from other end with dominant hand, with the forefinger and middle finger cradling the pasta

    • By pressing the thumb into the gap between the forefinger & middle finger, the pasta held between will break but will be prevented from ricocheting

    • Continue until 3/4 cup broken angel hair is prepared, set aside

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Window to B’s kitchen . . .

How to break the noodles . . .

Vivan helping break the noddles . . .

Cooking Rice Pilaf in the Instant Pot . . .