Ingredients
Scale
- 2 tablespoons butter (see Notes for dairy free)
- 1/2 tablespoon minced garlic (roughly 1 large clove)
- 2 cups of rice - white long grain rice
- 2 cups chicken broth, or 1 can (14.5 oz.) plus water to equal 2 cups
- 1/4 cup fresh lime juice
- 1 can (4 oz.) diced green chiles
- 1/4 teaspoon dried cumin
- 1/4 cup fresh chopped cilantro
Instructions
- Choose the Sauté setting on the Instant Pot. Melt the butter.
- Add the garlic and uncooked rice. Stir frequently until the garlic is softened (?), about 1 minute.
- Turn off the Instant Pot. Add chicken broth, lime juice, chiles, and cumin.
- Add the lid, choose the Manual setting (make sure its on High pressure) for 10 minutes.
- When the Instant pot beeps, release the pressure - either manually by flipping the switch to “venting” or let it come down naturally.
- Add chopped cilantro and stir to incorporate it evenly, and to fluff the hot rice. Serve while hot.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 3/4 cup
- Calories: 199
- Sugar: 1.3 g
- Sodium: 372.8 mg
- Fat: 4.4 g
- Carbohydrates: 34.5 g
- Fiber: 1.8 g
- Protein: 5 g
- Cholesterol: 11.8 mg