Instant Pot Mexican Rice With Coconut, Coriander And Lime {video + Stove Top}

INSTANT POT MEXICAN RICE WITH COCONUT, CORIANDER AND LIME

Coconut, Coriander and Lime Rice

It is hard to beat a good rice dish, and this one is no exception! So light and yet has a delicious touch of citrus. I love how the coconut milk is not overpowering at all in this recipe as we have only used a small amount. Instead, it lends a little sweetness which is balanced out by lemony and floral coriander.

This rice is:

✓Suitable for vegans

✓Gluten-free

✓Goes well with Mexican, Indian and other cuisines

✓Instant Pot recipe – ready in 1 minute

✓Get fluffy rice – every. single. time.

✓Easy to find ingredients

✓Easy to make ahead of time

✓We love serving ours with Mexican Chilli and guacamole.

Instant Pot to get the Fluffiest Rice

I’ll admit, I have only recently converted to the Instant Pot trend but I can already see its benefits. We recently made a Vegan Coconut and Pineapple Thai Fried Rice in the Instant Pot and the results were phenomenal!

For the rice that we use at home (a good quality basmati rice), we have found that 1 minute on LOW PRESSURE gets us perfectly fluffy rice.

This may not be the same for you as each rice cooks differently. We once bought basmati rice from a different supermarket and they didn’t have our usual brand. When I tried cooking it my usual way, it just didn’t cook and took so much longer! Only then I understood why there are so many different methods and timings for rice out there.

The only way to get it right is to try it out for yourself. My tip would be to start on Low Pressure and build up the minutes each time. At least you won’t be ending up with mush, wasted money, and a hungry tummy.

I also find that soaking the rice for even 5-10 mins helps in getting even fluffier rice. You can though, add the washed rice straight into the Instant Pot as well without any worry.

🌾Ingredients:

Rice – we have used basmati rice

Coconut Milk Coconut Oil Olive Oil

Fresh coriander

Vegetable stock cube – if you haven’t got this, you can leave it out. I just found it adds extra flavour

Lime – zest of a lime and its juice

You will probably have leftover coconut milk if you open up a tin. These are some of our favourite coconut milk recipes for you to try so that you don’t have a tin sitting around for too long:

Mains:

Red Kidney Beans and Coconut Curry

Tofu and Mango Coconut Curry

Coconut Milk Paratha

Sweets/Desserts:

Instant Pot Eggless Mandazi/Mahamri

Fruity Coconut Rice Pudding

Or you can also freeze coconut milk by pouring it into a freezer-friendly container as soon as possible after opening. Let it defrost naturally and mix thoroughly as it may have separated a little.

🥬How to revive wilted Coriander

The problem with buying herbs is that they come in huge bunches. Doesn’t help that they do not stay fresh for very long either.

To combat this problem and to get fresh-looking and tasting herbs, place the stems of the herbs in cold water. In about 30 min-1 hour, you will get bright herbs again.

Store:

Fridge – As soon as the rice has cooled, place in the fridge and eat within 2 days.

Freezer – this rice can be frozen easily. Allow to defrost naturally to keep the texture of the rice.

We have some of this rice and Garlicky Moong Daal with Carrot Tops left in the fridge so we ate the two together without much thought into how they would taste. But oh my god, it was so good! I reckon I’ll be making this rice a lot more to go with Indian daals and curries too now!

Method:

Instant Pot :

If there is a time on your hand, wash and soak rice before cooking, it will save time and energy.

Place the inner pot in the instant pot.

Select SAUTE mode for 5 minutes, add oil.

Add washed and soaked rice, stock and coconut milk.

Close the lid, and choose LOW PRESSURE for 1 minute, turn the valve to sealing position.

Let the pressure release naturally.

Using fork fluff up the rice.

Add lime zest, juice, coconut oil and freshly chopped coriander and mix.

Serve.

Stove Top:

Wash the rice and keep it aside for 15-20 minutes.

First heat oil in a thick bottom pan Picture 1 Add soaked rice Picture 2 Now pour vegetable stock Picture 3 Tip in coconut milk Picture 4

Let the first boil come Picture 5. Cover the pan with a lid and cook the rice for 7-8 minutes. Picture 6. Once the rice is done, add lime zest. Picture 7. Add lime juice Picture 8. Stir in coconut oil. Picture 9. Add freshly chopped coriander or cilantro, mix and serve. Picture 10

Other Rice and Instant Pot Recipes

🖶 Recipe Card

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INSTANT POT MEXICAN RICE WITH COCONUT, CILANTRO AND LIME

Ingredients

• 1 cup basmati rice
• 1 ½ cup vegetable stock
• 50 ml coconut milk
• 1 tbsp. coconut oil
• 2-3 limes
• ½ cup freshly chopped coriander.

Instructions

• Clean, wash and rice for 5-10 minutes in cold water.
• Discard the water.
• Insert inner pot into the Instant pot.
• Select Saute mode for 2 minutes, add oil.
• Add rice, stock and coconut milk.
• Close the lid and turn the valve to sealing position.
• Choose LOW PRESSURE and press for 1 minute.
• Let the pressure release naturally.
• Open the lid and fluff up the rice with the fork.
• Add lime zest, lime juice and freshly chopped coriander.
• Mix and serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

INSTANT POT MEXICAN RICE WITH COCONUT, CILANTRO AND LIME

Ingredients

• 1 cup basmati rice
• 1 ½ cup vegetable stock
• 50 ml coconut milk
• 1 tbsp. coconut oil
• 2-3 limes
• ½ cup freshly chopped coriander.

Instructions

• Clean, wash and rice for 5-10 minutes in cold water.
• Discard the water.
• Insert inner pot into the Instant pot.
• Select Saute mode for 2 minutes, add oil.
• Add rice, stock and coconut milk.
• Close the lid and turn the valve to sealing position.
• Choose LOW PRESSURE and press for 1 minute.
• Let the pressure release naturally.
• Open the lid and fluff up the rice with the fork.
• Add lime zest, lime juice and freshly chopped coriander.
• Mix and serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Spinach Roti (Chapati/Tortilla)

Looking at the vivid green colour, I bet you are wondering what these taste like.

They have a mild earthy flavour but not overwhelmingly like spinach (happy days for those who aren’t a fan of it).

This makes them great to eat with any of your favourite curries. The texture is that of a quintessential Gujarati rotli – thin and pillowy soft.

We have barely cooked the spinach to retain as much of the nutrients as possible – just a quick blanch.

I did not drain any water from cooking the spinach and added all of the goodness into the rotli.

We have used wholewheat atta (chapati flour) which has the highest fibre content. The whole grain of the wheat including the bran is used.

Difference between Spinach Roti and Spinach Paratha

These rotlis only have a little pinch of salt and spinach added to them. There are no extra spices or flavourings. Rotlis are soft and can be cooked directly on the flame.

Spinach Parathas are flavoured with both spinach puree and usually have an addition of green chillies. They are spicier and can be eaten alone or with food. They are coated with oil on cooking. Parathas are crispy and flaky.

We previously made Palak Paratha with a spiced paneer and pea stuffing. Palak Paneer and Mattar Paratha – as delicious and wholesome as they sound!

Inspired by those ideas, we made Farali Palak Poori – deep-fried Indian flatbreads with spinach. Pooris are smaller and have a tough, hard dough. They rise and have a flaky texture.

How to make Gluten-free Roti:

Can be made gluten-free by using a gluten-free flour such as farali flour, gram flour (besan) millet flour (bajri aata) maize flour (makke ka aata) sorghum flour (jowar aata) or rice flour (available in Indian groceries)

Tips on how to make soft chapatis:

1. Use fresh flour every time and do not add plain flour to bulk up the atta
2. Use lukewarm but never boiling water
3. Add the water gradually
4. Give yourself time to knead the dough well
5. Do not roll the roti dough with too much pressure
6. Refrain from coating the dough in too much dry flour when rolling out
7. Cook the rotis on medium flame, a low flame will make the rotis chewy
8. The most important one … PRACTICE MAKES PERFECT 🙂

Serving Suggestions

Aloo Matar – Vegan Potato and Spinach Curry

Aloo Gobi – Potato and Cauliflower Curry

Kobi Bateta – Potato and Cabbage Curry

Ideas for leftover rotis/chapatis

We made vaghareli rotli using leftover spinach roti. Just cut up the chapati in small pieces, sprinkle red chilli and turmeric powder.

Heat oil in a pan, add mustard seeds, once they pop add roti pieces and mix well. If you wish, add a tiny amount of salt and sugar. Stir fry for a minute and serve with Masala Chai .

Also, you can use this spinach roti in making Mexican dishes such as quesadilla, tostadas or tortilla chips by baking it in the oven or air fryer.

Storage:

Fridge – Although we do not recommend storing spinach roti in the refrigerator as they will go hard, if you want to use these for a couple of days then store it in an airtight container and keep it the fridge for two days.

Freezer – either freeze the uncooked unrolled dough in a freezer-safe container for up to 1 month. When defrosting, leave to thaw naturally and knead the dough again with a little oil.

Or, roll out chapatis and stack the uncooked chapatis with a piece of butter/parchment paper between each chapati. Thaw then cook on a hot and non-stick crepe pan

Ingredients

1. Spinach – a big bag of fresh spinach is needed for this recipe.

2. Atta – we have used wholewheat chakki atta but you can also use wholemeal or brown chapati flour too.

3. Salt

4. Oil – use a flavourless oil such as sunflower oil

Can I use frozen spinach? Definitely, yes. First, thaw the spinach in a microwave then cook for a minute or so and make a puree.

How to make soft Spinach Roti

Bhaji rotis can be made in less than 40 minutes and prepared in three steps. First, make spinach puree , the Second step is to make a soft and pliable dough and the third step is to roll out and cook rotis. SPINACH PUREE

1. Add water in spinach.

2. Flash cook spinach.

3. Puree spinach and its cooking water.

4. Take atta in a mixing bowl or wide plate (part)

5. Add salt.

6. Add oil.

7. Add spinach puree little by little.

8. Knead to form a dough.

9. Cover the dough with the clean tea towel for 10-12 minutes.

ROLL OUT THE ROTI

11. Divide the dough into equal portions (lime size) and make balls.

12. Roll out the round chapatti by first dipping the one ball in dry flour, don’t make too thin or too thick roti.

13. Cook of the

Other Spinach recipes:

Punjabi Saag Paneer – restaurant style

Saag Aloo – restaurant style

Palak Poori

Spinach Daal/Dal

Palak Paneer in Instant Pot

Spinach Roti (Chapati)

Ingredients

• 300 g spinach*
• 500-600 g wholewheat flour
• 2 tbsp. oil
• Salt
• ¾ cup water

Instructions

• Add 3/4 cup of water in spinach.
• Just wilt the spinach and turn off the heat.
• Let it cool and grind in the grinder until smooth puree.
• Take flour in a bowl or plate, add salt and 1 tbsp.oil.
• Add spinach puree little by little and knead a soft pliable dough.
• Cover the dough with the clean kitchen tea towel and keep it aside for 10-15 minutes.
• Apply little oil on the dough and knead it again for a couple of minutes.
• Divide the dough into equal size portions and make balls.
• Dip one ball in dry flour and roll out the round chapati around 6-7″ diameter.
• Don’t roll out very thin chapati.
• Heat tawa or crepe pan on medium heat put rolled roti on it.
• Flip the roti on another side as soon as very tiny bubbles appear on the surface.
• Cook the other side for a few seconds, then finish off cooking direct on the flame.
• Apply little ghee if you want.
• Serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.