I have been making a version of Chipotles cilantro lime rice for many many years. It has always been one of my go to side dishes for Mexican food. I make some type of Mexican food at least once a week, so we eat a lot of it. I am sure you have seen the nachos, lentil taco filling, hatch chile dressing, margarita and others on my blog. Growing up in California meant that I always had fantastic Mexican food nearby. When we lived in Germany we had access to a lot of great restaurants, Mexican food was not one of them! Thankfully I was good at making our favorite enchiladas, tamales, tacos, and burritos. I added cilantro lime rice to that list when we lived in Germany. Let me tell you this rice beats Chipotles rice by so much! This rice not only is a beautiful green hue but it is much healthier with added spinach. This rice has taken the top spot in my house, we love it. I have made it three times now, and it gets better every time if that is possible. Don’t be tempted to use bottled lime juice the flavor will not be as bright and fresh compared to using fresh limes. I did decrease the oil by half from the original recipe and I don’t think that it needs any more oil, but feel free to add more when blending the sauce if it needs a little extra moisture. The original recipe states that it is best served fresh, the color isn’t as bright with leftovers but the flavor is still just as good. I even tested freezing a portion. It was perfect for a hurried lunch but the flavor wasn’t quite as bright and fresh.
Cilantro Lime Rice
Yields 4 Cups
1 Tablespoon Olive or Avocado Oil
2 Cups Basmati Rice
1 Small Onion, diced
2 Garlic Cloves, minced
1/2 teaspoon ground Cumin
2 3/4 Cups Vegetable Stock
2 Cups Fresh Spinach
1/2 Bunch Cilantro
2 Garlic Cloves
Juice of 2 Limes
1 teaspoon ground Cumin
1/2 teaspoon sea salt
2 Tablespoons Olive Oil
2 Tablespoons Chopped cilantro
1. Using the saute function on your pressure cooker place the oil and onion in your hot pressure cooker. Once the onion is starting to soften add the minced garlic, continue to saute for 30 seconds. Add the rice and stir to coat the rice with the oil and onion mixture. Cook until the rice turns opaque. Turn the saute function off.
2. Add cumin and vegetable stock, stir to combine. Place the lid on your pressure cooker and turn vent to sealing. Cook under high pressure for three minutes. Allow the pressure to naturally release for ten minutes. Release any remaining pressure and open the lid tilting it away from your face.
3. While the rice cooks prepare your sauce. In a blender or food processor bowl add spinach, cilantro, garlic, juice of 2 limes, cumin, salt and olive oil. Blend until completely smooth. Add a little extra oil if needed. (I make my sauce in the vitamix – I have never needed to add extra oil.)
4. Stir the sauce into your cooked rice along with the chopped cilantro. Enjoy!
Adapted from Salud Vegan Mexican Cookbook
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