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 . . .

Instant Pot Spanish Rice

A delicious basic Spanish Rice to accent any meal.

Leveraging the multi-function possibilities of the Instant Pot, this recipe is truly one pot.

*A word of caution* any time you start a recipe by sautéing in the Instant Pot, it is absolutely critical to deglaze the pot. Or when the pressure is released, you’ll lift the lid to find the bottom burned. As directed below, don’t forget to deglaze the pot!

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Instant Pot Spanish Rice

Select “Sauté” setting on the Instant Pot, add:

1 Tbsp oil

1/4 cup onion, finely diced

1 tsp garlic, minced

Stir while cooking, about 2 minutes.

Deglaze pot by adding:

1/2 cup water (or chicken broth)

**Make sure the entire bottom was deglazed, or else the rice will burn**

Immediately add:

1 cup chicken broth

1 1/2 cups rice

1 (15 oz) can crushed tomatoes

1 tsp chili powder

3/4 tsp salt

1/4 tsp ground cumin

Stir well to combine.

Cover with pressure lid:

• Adjust pressure release valve to "Sealing"

• Select "Rice

Allow pressure cooker to complete cycle, then:

• 5 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Fluff rice & serve hot.

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Brenda’s tips:

• Serving size: 4

• Adjust spices for personal preferences

• Recipe can be doubled

• This Spanish rice is a great side to:

  • Beef Enchiladas

  • Tacos

  • Beef Enchilada Skillet

Rice

In the 2.5 years together we ate SO MUCH RICE. In our view, it’s the perfect side dish for most meals.

Today, Brenda’s showing us her 4 go-to ways to cook rice: on the stovetop, in an Instant Pot, in a Slow Cooker, and in the oven.

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Rice - Stovetop

In a rather deep pot, combine:

2 cups rice, rinsed

4 cups water

1 tsp salt

1 tsp butter

Bring to boil. Stir. Reduce heat to low. Cover. Cook 20 min. Fluff with fork. Serve hot.

 

Rice - Instant Pot (Pressure Cooker)

In the removable pot of the pressure cooker, combine:

2 cups rice, rinsed

2 cups water

1 tsp salt

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) and fluff rice with a fork. Serve hot. 

 

Rice - Slow Cooker (Crockpot)

To the bowl of a slow cooker, add:

2 cups rice, rinsed

3 3/4 cups water

1 tsp salt

1 tsp butter

Cover with lid. Select "high" and cook 2 hours. Fluff rice with fork. Serve hot.

Rice - Oven

 In a greased casserole dish, combine:

2 cups rice, rinsed

4 cups water

1 tsp salt

1 tsp butter

Cover tightly with aluminum foil. Bake 350F for 45-55 minutes. Fluff rice with fork. Serve hot.

Alternate: Use boiling water and bake for 20 minutes.

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Brenda’s Tips:

• The serving size on a rice package often shows 1/4 cup dry. Brenda generally plans 1/2 cup dry per adult.

• Brenda fluctuates between using butter or olive oil, both work great.

• Brenda generally uses inexpensive long-grain rice. Rinsing the rice helps get great results every time.

• Steam is the most important element for great rice. That's why each of these recipes recommends a lid or cover while the rice is being cooked. If you remove the lid while it’s cooking, the steam will be released and the rice may not cook properly. 

• Brenda often uses basic rice as a side to round out dinner. Chicken broth or beef broth can be substituted or spices and herbs can be added to enhance flavor. Brenda will eventually share a few of her favorite methods.

• Ovens, slow cookers, pressure cookers, pots, and pans are not all consistent. You may find that you need to adjust cooking times slightly for perfect results. Brenda expects that you use her recipes + know your own kitchen = optimal deliciousness.