Ingredients
The following ingredients have 6 Servings
- 1 tablespoon avocado oil
- 1/2 cup finely diced white onion, about 1/2 onion
- 1 clove garlic, minced
- 1 cup long grain white rice, I used Jasmine
- 1 cup water for Instant Pot or 1 1/2 cups water for stove top
- 1/2 cup chopped fresh cilantro, about 1 small bunch
- 1 lime, zested and juiced, (about 2 tablespoons lime juice)
- 1/2 teaspoon sea salt
Instruction
- Preheat the Instant Pot on the sauté function until hot. Then add the avocado oil along with the onion and garlic. Sauté until softened and lightly browned, 2-3 minutes.
- Add the rice and 1 cup of water to the Instant Pot. Place the lid on the Instant Pot and set the valve to ‘seal’. Select the ‘rice’ function and allow the Instant Pot to complete the cooking time and release naturally. This takes about 20 minutes with the cooking and release time.
- While the rice is cooking, prep the cilantro, lime zest, and lime juice. When the rice has finished cooking, mix the cilantro, lime zest, and lime juice into the rice and season to taste with sea salt.
- Serve immediately with your favorite Mexican dinner.
- For the stove top, sauté the onion and garlic over medium high heat until softened and browned. Then add the rice and 1 1/2 cups water. Bring to a boil, then cover and lower the heat to maintain a simmer.
- Cook on low until the rice has absorbed the liquid, about 10-15 minutes. Turn the heat off and allow the rice to steam with the residual heat for another 10 minutes. Then add the cilantro, lime zest, lime juice and season to taste with sea salt.
