Go Back
–+ servings
A close-up shot of a burrito bowl with a base of Instant Pot cilantro lime rice, topped with chicken, peppers, onion, black beans, corn and sour cream.
Print Recipe
No ratings yet

Instant Cilantro Lime Rice {+ Burrito Bowl Idea}

This Instant Pot Cilantro Lime Rice is better than Chipotle's! Read on for my burrito bowl recipe with chicken, beans, corn, and peppers.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish, Side Dish
Cuisine: Mexican
Keyword: cilantro lime rice, instant pot cilantro lime rice, instant pot cilantro lime rice bowls
Servings: 4
Calories: 952kcal
Author: Taylor Stinson

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.

Notes

Besides cleanliness, washing your rice before cooking removes excess starch and helps prevent a gummy or sticky final product.
This dish can be stored in the refrigerator in an airtight container for up to 2-3 days.
Before reheating the rice, make sure to sprinkle some water over top so it doesn’t dry out.
Freeze any leftovers for up to 3 months in a freezer-safe Ziploc bag. Defrost in the fridge overnight then reheat in the microwave.

Nutrition

Calories: 952kcal | Carbohydrates: 113g | Protein: 64g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 2432mg | Potassium: 1534mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1706IU | Vitamin C: 41mg | Calcium: 148mg | Iron: 5mg