This Instant Pot Cilantro Lime Rice is better than Chipotle’s! Read on for my burrito bowl recipe with chicken, beans, corn, and peppers.
Ingredients and substitutions
Rice
- Jasmine rice – try using basmati rice or another kind of long-grain rice.
- Olive oil – or any other neutral cooking oil like canola or avocado oil.
- Fresh cilantro – this is crucial to the dish. You can try another kind of herb but it will have a different flavour.
- Lime juice – freshly squeezed lime juice is best but bottled lime juice will work in a pinch.
- Kosher salt – to taste.
Burrito bowls
- Taco seasoning – use a store-bought packet or make your own using chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt and pepper.
- Chicken breast – boneless skinless chicken thighs would also work here or you can try making these burrito bowls with steak.
- Olive oil – or any other neutral cooking oil like canola or avocado oil.
- Green bell pepper – swap out for another colour bell pepper such as red, yellow or orange.
- Red onion – you can use white or yellow onion but it will have a milder flavour.
- Kosher salt – to taste.
- Black beans – try substituting for another kind of bean like pinto or kidney beans.
- Corn – use fresh, canned or frozen corn.
- Sour cream – low-fat sour cream would work too or you can leave this out altogether.
How to make cilantro lime rice in the Instant Pot
- Make the rice in the Instant Pot.
- Add in the cilantro and lime juice.
- Fold the ingredients together.
- Prep your burrito bowl toppings.
- Cook the chicken.
- Assemble your bowls and dig in!
Using the rice in burrito bowls
I love using this cilantro lime rice as a base for my burrito bowls. It tastes better than the kind you get at Chipotle and is healthier – plus, you don’t have to pay extra for guac on your burrito bowls! You can customize your bowl to include all your favourite toppings. Here are some of my favourite topping suggestions:
- Pinto or black beans
- Sautéed onions and peppers
Your favourite cheese like cheddar or a Tex Mex blend - Chipotles or jalapenos
- Sliced avocado or homemade guacamole
- Diced tomatoes
- Burrito sauce or sour cream
Frequently Asked Questions
I like serving my cilantro lime rice in burrito bowls but it will go great as a side dish with just about anything like baked chicken, grilled steak or fish.
While this recipe uses the Instant Pot, you can also make it in the rice cooker. Just add the rice, water, salt and a bit of butter to a rice cooker and cook until all the liquid has been absorbed. Once the rice is done, follow the same instructions as you would with the Instant Pot and fold the cilantro, olive oil and lime juice into the cooked rice.
If you’re looking for a low-carb option, you can definitely try making this cilantro lime rice with cauliflower rice. Cook the cauliflower rice in the Instant Pot, in the oven or in a pan on the stovetop (here’s a great post on how to make cauliflower rice).
Storing and reheating
You can store your leftover cilantro lime rice in the fridge in an airtight glass container for 2 to 3 days. When you’re ready to reheat it, sprinkle some water over top so it doesn’t dry out then microwave for 1-2 minutes until warmed through.
If you’re looking to store your leftover burrito bowls, I suggest storing all your toppings and rice separately so they stay nice and fresh. Then right before you want to eat, assemble your bowls and dig in!
Freezing this recipe
If you make a big batch of this rice, don’t let it go to waste – you can freeze some of it for later. Once the rice has cooled down, transfer it to freezer-safe Ziploc bags or airtight glass containers and freeze it for up to 3 months. Let it defrost in the fridge overnight, sprinkle some water over top then microwave for 1-2 minutes.
More Instant Pot rice recipes
Meal prep tools for this recipe
- The Instant Pot DUO Plus 60 is the version I use in this recipe.
- Grab some glass meal prep bowls if you plan on using this cilantro lime rice in your weekly lunches.
- Freeze this recipe in glass microwave-safe bowls.
Instant Cilantro Lime Rice {+ Burrito Bowl Idea}
Ingredients
Rice
- 2 cups jasmine rice, rinsed and drained
- 2 cups water
- 1 tsp olive oil
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 tbsp lime juice
- 1/2 tsp kosher salt
Burrito bowls
- 1.5 oz packet taco seasoning
- 2 lbs chicken breast, sliced lengthwise or pounded thin
- 2 tbsp olive oil, divided
- 1 medium green bell pepper, julienned
- 1 medium red onion, julienned
- 1 tsp kosher salt
- 15 oz can black beans, warmed
- 1 cup corn, warmed
- 8 oz sour cream
Instructions
Prepare the cilantro lime rice
- Pour in the jasmine rice, water, and olive oil into your Instant Pot. Stir to combine and seal the lid.
- Pressure cook on high pressure for 3 minutes. After the 3 minutes is up, allow to naturally release for 7 minutes. After 7 minutes, open the vent to release any additional pressure.
- Turn off your Instant Pot and fluff the rice.
- Transfer the rice to a large bowl and fold in the cilantro, lime juice, and salt. Set aside until ready to serve.
Prepare burrito bowl ingredients
- Rub half of the taco seasoning on both sides of the chicken breasts.
- In a large pan or skillet, heat half of the olive oil over medium heat until shimmering. Add in the chicken breasts and cook until crisp and golden brown, about 3-4 minutes per side. Remove from the pan, set aside on a plate, and tent with foil.
- Add the remaining olive oil to the pan. Once heated, add the bell peppers and onion. Stir frequently until softened but still slightly crunchy, about 2-3 minutes. Season with salt, toss, and remove from heat.
Assemble the burrito bowl
- Slice the chicken breast and place on top of a bed of rice. Surround with bell pepper and onion mixture, back beans, and corn. Top with a dollop of sour cream and garnish with chopped cilantro. Serve immediately.
