Ingredients

¼ cup (60 mL) fresh cilantro leaves
1½ cups (375 mL) long-grain white rice, rinsed
2 cups (500 mL) low-sodium chicken broth
1 garlic clove
½ lime

Directions

Chop the cilantro with the 5" (13-cm) Santoku Knife.
Place the wire rack into the inner pot of the Quick Cooker, on top of the chicken for the Quick Cooker Salsa Chicken Lettuce Wrap, with all three feet touching the bottom. Place the rice, broth, garlic pressed with the Garlic Press, cilantro, and salt into the Ceramic Pot (See Cook's Tip) and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower it onto the wire rack. Lock the lid, select the CHICKEN/POULTRY setting, and press START.
When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure. Carefully remove the Ceramic Pot.* Use the Citrus Press to juice the lime over the rice. Fluff with a fork before serving with the Quick Cooker Salsa Chicken Lettuce Wraps.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 180, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 410 mg, Carbohydrate 39 g, Fiber 0 g, Sugars 0 g, Protein 4 g

Cook's Tips:

If you’re just making the Quick Cooker Cilantro-Lime Rice without the Quick Cooker Salsa Chicken Lettuce Wraps: Place the rice, broth, garlic pressed with the Garlic Press, cilantro, and salt directly in the inner pot of the Quick Cooker. Lock the lid, select the WHITE RICE setting, and press START. Finish as directed in step 3.

*Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.