Green Chile Lime Salsa Rice

Green Chile Lime Salsa Rice | Pressure Cooking Today

A quick, fun alternative to Spanish rice. A splash of fresh lime juice and chopped fresh cilantro added after the rice is cooked adds a bright, fresh flavor to the rice.

The other day Kalyn, Kalyn’s Kitchen, featured her Salsa Rice with Green Chiles, Lime, and Cilantro on Facebook. It sounded like a perfect recipe for my family. When I saw the recipe, I knew it would also make a perfect pressure cooker recipe. I’ve also adapted the recipe to suit what I had on hand and for my family’s tastes.

Green Chile Lime Salsa Rice Burrito | Pressure Cooking Today

You could serve this green chile rice as a side dish, but I decided to use it as a burrito filling. I layered a whole wheat tortilla with a hand full of diced grilled chicken, a scoop of the salsa rice, some sliced avocado and a sprinkle of cheese. It was a big hit with my family. If you wanted to make it a Meatless Monday meal, just omit the chicken.

Green Chile Lime Salsa Rice

Green Chile Lime Salsa Rice


  • 2 teaspoons olive oil
  • 1 medium-sized onion, finely chopped
  • 1 can (7 oz.) diced green chilies with juice (not Jalapenos)
  • 1/4 teaspoon ground cumin
  • 1/2 cup salsa (I used Medium Pace Picante Sauce)
  • 1 1/4 cup chicken or vegetable broth
  • 2 tablespoons fresh-squeezed lime juice, divided
  • 1 cup long-grain rice
  • 1/2 cup cilantro, chopped
  • Green Tabasco Sauce or your favorite hot sauce if you'd like more heat


  1. Select Sauté and add olive oil to pressure cooking pot. When the oil is hot, add the chopped onions. Cook, stirring occasionally until onion is tender, about 5 minutes.
  2. Add the cumin and diced green chilies with juice and cook 2-3 minutes more. Add the salsa, chicken or vegetable stock, and 1 tablespoon lime juice and bring to a boil, then stir in the rice.
  3. Select High Pressure and set timer for 3 minutes. When beep sounds turn pressure cooker off, wait 5 minutes and then use a Quick Pressure Release to release any remaining pressure.
  4. When valve drops carefully remove lid, tilting away from you to allow steam to disperse. Stir in one tablespoon lime juice and the chopped cilantro. Cover the rice and let it steam for two minutes before serving
  5. If you'd like the rice a bit spicier, serve with Green Tabasco Sauce or your favorite hot sauce to sprinkle over.

Every time I type chiles in Word, it tells me I’ve spelled it wrong, so I Googled it. I really like this explanation.

Chili is a spiced stew, e.g. chili con carne. Chili powder is a commercial spice blend commonly used in making the aforementioned stew.

Chilies would be the plural of chili, as in “I went to the Chili Cook-Off today. I must have tried a dozen chilies.

Chile is the pepper itself (a fruit actually). Chile powder is ground, dried chile.

Chiles is the plural of chile, as in “I grew lots of chiles this summer, including habaneros, jalapenos, and Anaheims.

Since I usually think the computer is smarter than me, I’m sure I’ve changed chiles to chilies more than once. Now hopefully I’ll get it right – well if I remember to check the guide.

 More pressure cooker rice recipes you might like:

Saffron Almond Rice Pilaf
Quick and Easy Spanish Rice
Lemon Rice
Pressure Cooker Brown Rice
Quick Coconut Rice

Don't miss out on a new recipe. Subscribe to Pressure Cooking Today by Email

Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Pressure Cooking Today when you shop!

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #PressureCookingToday.


    Leave a Comment:

    • Barbara Schieving says

      Thanks Heather! I debated whether or not to make it with brown rice. You’re right. I think brown rice would be great in this recipe.

  1. Tracey Lackey says

    Thanks for the recipe! Would love to be able to do a quick side dish of rice in my pressure cooking and my boys like it spicy!! :)

    I’m curious about the can of green chiles….it says 47oz…is that supposed to be Forty-Seven ounces or Four to Seven ounces? :)


  2. says

    Thanks for the terrific recipe! And, thanks for the chilies vs. chiles explanation! I’ve often second guessed my own spelling; this is awesome to know!

    By the way, I finally broke down and bought an electric pressure cooker since my stove top model’s sealing ring bit the dust, and I just haven’t been able to find a replacement ring! As a rule, how much do I reduce the liquid in recipes to accommodate the electric model? Do you know? I know that it is less, but I’m just not sure how much.

    Thanks, Barabara!

  3. Carol says

    That looks delicious Barbara-so quick and easy too. I haven’t tried rice in the stove top pressure cooker I have here-one of these days!!! This would be a great one to start with for sure-it has everything in it we like. Love your idea of using it in burritos too.

    Thank you Kayln and Barbara! :)