Rice Cooker Cilantro Lime Rice Recipe

Prep Time: 5

Cook Time: 17

Total Time: 22

Servings: servings

Cost: $2.78 per recipe / $0.35 per serving

▢ 2 cups long grain white rice uncooked ($0.72)
▢ 2 ¼ cups water
▢ 2 tablespoons vegetable oil ($0.06)
▢ 4 bay leaves ($0.48)
▢ 3/4 cup cilantro finely chopped ($0.67)
▢ 1/4 cup lime juice adjust to taste ($0.68)
▢ 1 tablespoon lemon juice adjust to taste ($0.15)
▢ 1/2 tablespoon Morton kosher salt adjust to taste (see note 3) ($0.02)

Note: If you'd like to make this recipe in the Instant Pot, scroll down to see Note 4.

Thoroughly rinse the rice to remove excess debris and starches.
Add the rinsed and drained wet rice to the rice cooker along with 2 ¼ cups water and 4 bay leaves and stir to combine.
Secure the lid and cook using the "white rice" setting or "normal" setting.
Once fully cooked, remove the steamed bay leaves, then thoroughly fluff rice with a fork.
Add in the oil, lemon juice, lime juice, finely chopped cilantro, and kosher salt to taste and fluff thoroughly again with a fork to combine. I recommend adding half the amount of lemon and lime juice and tasting first as this flavor can be overpowering.
Serve immediately or allow to cool completely to refrigerate/freeze for meal prep.

Disclaimer: This recipe is only inspired by Chipotle Mexican Grill's rice and is not the authentic restaurant version.
As written, this recipe yields about 6 cups of cooked rice. Double or triple this recipe to freeze for future recipes and busy week nights.
If you use regular salt in place of kosher salt you will need to use far less. I would start with 3/4 TEASPOON sea salt in place of 1/2 tablespoon kosher salt.
Instant Pot Instructions:
1. Thoroughly rinse the rice to remove excess debris and starches.
2. Add the rinsed and drained wet rice to the Instant Pot along with 1 ¾ cups fresh water and 4 bay leaves. Stir to combine.
3. Secure the lid and set the valve to “sealing,” and pressure cook on low pressure for 12 minutes. Once the time is up, move the valve to the “venting” position and manually release the pressure.
4. Fluff with a fork and add oil, citrus juices, cilantro, and kosher salt and fluff again with a fork to incorporate.
5. Enjoy!
Storage Instructions: This rice can be stored in the refrigerator in an airtight container for up to 5 days or in the freezer for 6 months.