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This cilantro lime rice recipe isn’t even trying to be a Chipotle copycat because it’s better! I love rice and usually, it’s on my plate as a side dish, but I have to say, this packs a hearty punch and is perfect as both a side dish and a main entree! The first time I made this I used only the lime juice, and I added it after the rice was cooked, but I still couldn’t get that hint of lime that I wanted. Don’t misunderstand, it was still really good, but I wanted to taste a little more lime, after all, lime is in the name of the recipe!  As I continued to play with the recipe, I realized what I was leaving out, lime zest, duh! I am a fan of using citrus zest in everything, it finishes off a dish beautifully, I mean Triple Berry Sauce—need I say more?! The next time I made it I used beef broth instead of water, and added the zest of one lime to the cooking water. What a difference those two little tweaks made. This recipe is incredibly simple and great for meal planning and prep. I love using this in my burrito bowls, chimichangas, as a side with Mexican Chicken, but it also makes a really great main entree with a nice side salad, especially for those meatless Mondays (just make it with vegetable broth or water).

I prepared this in my Ninja Foodi 9-in-1 8qt Multi-Cooker (affiliate link), but you can use any pressure cooker, rice cooker, or even your stovetop. The cooking instructions will vary if using a rice cooker or your stovetop, so be sure to follow the rice the liquid to rice ratios and cook times recommended by those methods if not using a pressure cooker. Below I’ve listed a few helpful hints about this recipe:

Can I freeze this?

Yes! In fact, it’s a great dish to make-ahead and freeze in individual portions for easy lunches or busy weeknight dinners. Just make sure you use airtight containers or freezer bags to keep it fresh as the day you cooked it! When you’re ready to reheat, do not “slow thaw” the rice and beans in the refrigerator or on the countertop, or the rice will get mushy. Either reheat from frozen in a frying pan or saucepan with a tablespoon or two of water breaking the rice apart as it heats or simply microwave in one-minute increments stirring in between increments. It helps to put a glass of water in the microwave to prevent the loss of moisture while reheating.

Can I use different beans?

Absolutely, use what you have. I love black beans, but any cooked or canned beans would work. Dried beans would require cooking separately first.

Do I have to use brown rice?

No, you can use your favorite rice, however, cooking times vary greatly between rice styles. I love this recipe with basmati rice, but I adjust the cooking time and liquid for optimal results. For basmati rice some soak it first, I just rinse it, use equal parts liquid, and rice. Then cook on high pressure for six minutes then allow a ten-minute natural release. I have only tested this recipe with brown rice and basmati rice (not the brown basmati).

Do I need a pressure cooker to make this?

No, you can make this in your rice cooker or on your stovetop. But be sure to follow the instructions specific to the cooking vessel you are using.

I’m a big fan of creating and adapting recipes to fit my tastes, cooking (and life) style, that’s why many of my recipes can be adapted by you to fit your tastes and cooking style. I like simple and quick recipes that can be ready for a meal or used in my weekly meal plans. I love it when I can cook once and then create an entire week’s worth of different dinners with one dish. So, now there’s nothing left to say except go make this!!!