This recipe will become your new staple for a simple side dish for any Mexican meal! Pair it with enchiladas, taco salad, or burrito bowls (using this Pineapple Black Bean Salsa).
Ingredients:
1 1/2 cups white rice
3 cups water
2 tsp chicken base or bouillon
1 tsp salt
1/4 tsp pepper
1/2 tsp cumin
3 Tbsp chopped cilantro (fresh or dried)
3 Tbsp lime juice
Directions:
Rinse the rice and add to the pot with all of the other ingredients. Stir well.
Instant Pot: Cook in the Instant Pot for 5 minutes with 10 minutes of natural release.
Stovetop: Bring to a boil and reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit for 10 minutes.
Notes:
I find the de-stemming and chopping of fresh cilantro really tedious, so I love using dried cilantro. I bought a big bottle of dried cilantro from Sam's Club for cheaper than the grocery store.
This recipe is delicious with in burrito bowls! My favorite way to make them is with this cilantro lime rice, ground turkey with taco seasoning, Pineapple Black Bean Salsa, spinach, and ranch.
This recipe was adapted from Mel's Kitchen Cafe.
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.