INSTANT POT CILANTRO LIME RICE RECIPE - SKINNYTASTE
This Instant Pot Cilantro Lime Rice is perfect in your favorite Chipotle burrito bowl or as a side with tacos or enchiladas.
Provided by Gina
Categories Side Dish
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Add the rice, water, 1 teaspoon of the oil and salt to the pressure cooker pot and stir.
- Cover and cook on high pressure 3 minutes. When timer beeps, use a natural pressure release for 10 minutes.
- After 10 minutes do a quick pressure release and fluff rice with a fork.
- In a medium bowl, combine chopped cilantro, lime juice, and remaining oil. Add the rice and toss until thoroughly mixed.
Nutrition Facts : ServingSize 3 /4 cup, Calories 194 kcal, CarbohydrateContent 35.5 g, ProteinContent 3 g, FatContent 3.5 g, SodiumContent 280 mg, SugarContent 0.5 g
ONE-POT JAPANESE CURRY CHICKEN AND RICE - NYT COOKING
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
Provided by Kay Chun
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
- In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
- Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
- Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
- Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.
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INSTANT POT CILANTRO LIME RICE RECIPE - SKINNYTASTE
This Instant Pot Cilantro Lime Rice is perfect in your favorite Chipotle burrito bowl or as a side with tacos or enchiladas.
From skinnytaste.com
Reviews 4.8
Total Time 20 minutes
Category Side Dish
Cuisine Mexican
Calories 194 kcal per serving
From skinnytaste.com
Reviews 4.8
Total Time 20 minutes
Category Side Dish
Cuisine Mexican
Calories 194 kcal per serving
- In a medium bowl, combine chopped cilantro, lime juice, and remaining oil. Add the rice and toss until thoroughly mixed.
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