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Grilled Portobello Mushroom Burger

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Ready to fire up the grill? Give beef a break with a grilled Portobello mushroom burger. The simple marinade makes them tangy and flavorful.

What is a Portobello Burger Made of?

Portobello burgers are made with Portobello mushrooms instead of ground beef like traditional burgers. The large mushroom caps are similar in size, shape and texture.

However, grilled Portobello mushroom burgers do not taste like hamburgers. The mushrooms are soaked in a savory, sweet and tangy marinade. These flavors are complimented with the usual burger toppings, such as lettuce, tomato and onion to form the perfect bite.

How to Prepare Portobello Mushrooms

It is quick and easy to prepare Portobello mushrooms for the grill. Begin by removing the stems. Then given the mushroom caps a rinse, and dry them with a paper towel or clean cloth.

Be careful not to apply too much pressure when drying the mushroom caps. They can split.

How Do I Make My Portobello Mushroom Not Soggy?

Grilling Portobello mushrooms is a great way to ensure they don’t come out soggy. The marinade and any extra moisture will drip into the grill while cooking. Pan frying or baking Portobello mushrooms may leave them soggy. Using an Air Fryer is a great option, but using a liner could result in some sogginess.

Grilled Portobello Mushroom Burger Recipe

Ingredients

  • 2 Tbsp Braggs Liquid Aminos (soy sauce or tamari can be used) 
  • 1 Tbsp Worcestershire Sauce 
  • 1 Tbsp Liquid Smoke 
  • 1 Tbsp Agave or maple syrup 
  • 1/2 c. water 
  • Portobello Mushrooms (I pick bun size portobellos, one per person) 
  • Whole wheat or bun that is similar in diameter to the mushrooms

Burger Toppings (Optional)

  • Lettuce 
  • Tomato 
  • Red or white onion 
  • Mustard  
  • Pickles 

Instructions

Step 1 – Mix Marinade

Begin by mixing the Braggs Liquid Aminos, Worcestershire sauce, liquid smoke, agave and water in a large bowl or shallow baking dish.

Step 2 – Prepare Portobello Mushrooms

Next remove stems from the Portobello mushrooms. Then rinse and carefully dry them with a paper towel or cloth.  

Step 3 – Marinade Portobello Mushrooms

Now sink the Portobello mushrooms in the marinade for 30 minutes, flipping halfway through.

Step 4 – Grill

Place the Portobello mushrooms on a hot grill. Cook for 10 minutes, then flip. Cook for an additional 5-10 minutes, depending on the size and thickness of your mushrooms.

Step 5 – Assemble Burger

Place a grilled Portobello mushroom on a bun, and top with your favorite burger toppings. My favorites are lettuce, tomato, pickles, onion and mustard.

The beauty of burgers is each person can add their own toppings to their liking. One of my sons will only eat pickles on his. A lot of pickles! How do you like your grilled Portobello mushroom burger?

If you are cooking for a crowd, the marinade can by doubled or tripled to accommodate the number of Portobello mushrooms you need.

Grilled Portobello Mushroom Burger

More Plant Based Recipes

If you like this recipe, you’ll love these easy vegan recipes too:

Yield: 4 Servings

Grilled Portobello Mushroom Burger

Grilled Portobello Mushroom Burger

A simple marinade turns Portobello mushrooms into mouth watering burgers for the grill.

Prep Time 35 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 Tbsp Braggs Liquid Aminos (soy sauce or tamari can be used)
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Agave or maple syrup
  • 1/2 c. water
  • Portobello Mushrooms
  • Whole wheat or bun that is similar in diameter to the Portobello mushrooms
  • Lettuce (optional)
  • Tomato (optional)
  • Red or white onion (optional)
  • Mustard (optional)
  • Pickles (optional)

Instructions

  1. Mix all ingredients for the marinade in a large bowl or shallow baking dish. Other spices can be added and ingredients can be doubled. 
  2. Remove stems from the Portobello mushrooms. Then rinse and carefully dry with a paper towel or cloth.  
  3. Sink Portobello mushrooms in marinade for 20 to 30 minutes, flipping halfway through.  
  4. Place on a hot grill, check them after 10 minutes, then flip and cook for an additional 5 to 10 minutes. (I needed to cook mine a little longer but my grill wasn’t hot enough. 
  5. Place a grilled Portobello mushroom on a bun, and top with your favorite burger toppings. My favorites are lettuce, tomato, pickles, onion and mustard. 

Notes

The marinade can be doubled or tripled to accommodate the number of Portobello mushrooms you will be grilling.

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Easy Vegan Sweet Potato Curry

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Oil-free and vegan, this sweet potato curry is a must-try! Serve it over rice, quinoa, naan bread or a green salad for dinner tonight.

As the chunks of sweet potato simmer to become soft, the house fills with the aroma of curry. This usually brings my boys into the kitchen, asking, “what are you cooking!”

Sweet Potato Curry with Coconut Milk

Curry is a strong flavor. The addition of coconut balances out the spice in a comforting, one-pot meal.

My family stopped using oil to sauté veggies many years ago, we use a little water to keep veggies from sticking. Why add fat when you don’t have to?

Easy Vegan Sweet Potato Curry Recipe

Ingredients

  • 2 Tablespoons water 
  • ½ medium onion, fine diced 
  • 2 teaspoons minced garlic, about 3 cloves 
  • 3 Tablespoons red curry paste 
  • 1 (14.5 ounce) can crushed tomatoes 
  • 3 ½ cups peeled and diced sweet potato 
  • 1 teaspoon turmeric 
  • 1 teaspoon ground ginger  
  • 2 (13.5 ounce) cans coconut milk 
  • Basmati rice, optional side 

Instructions

Step 1 – Cook Onion

In a large saucepan or dutch oven, cook the diced onion and sauté in water until it is softened. If the onion starts to stick, add a couple more tablespoons of water. 

Step 2 – Add Garlic and Curry Paste

Add in the minced garlic and red curry paste to the skillet.

Step 3 – Stir

Stir well to combine with the onions and let it cook for 1-2 minutes more until fragrant.  

Step 4 – Mix in Tomatoes and Sweet Potato

Mix in the crushed tomatoes and sweet potato. 

Step 5 – Season

Season mixture with turmeric and ginger, stir to incorporate.  

Step 6 – Add Coconut Milk

Pour in the coconut milk, stirring well to ensure the sweet potatoes are well coated.

Step 7 – Simmer

Bring everything to a simmer and simmer on medium low heat, stirring occasionally, for 30-40 minutes or until the sweet potatoes have softened and the mixture has thickened.

Step 8 – Serve

Serve immediately. My favorite way to serve potato curry is over basmati rice.

For a nutritious alternative to rice, consider serving the curry with cooked quinoa. Quinoa adds a nutty flavor and a unique texture. You can also use another grain, couscous or even roasted vegetables as a base.  

A simple green salad with fresh lettuce, tomatoes, cucumbers, and a light vinaigrette can provide a refreshing contrast next to the spicy curry as well. This is a versatile dish with lots of options!

Storage

It is best to store any leftover sweet potato curry in an airtight container in the refrigerator for 3-5 days. Warm up the mixture gently on the stovetop to regain the original consistency, so it doesn’t split from overheating.

You can also freeze sweet potato curry in an airtight container for up to 3 months.  

More Plant Based Dinner Ideas

If you like this recipe, check out these other vegan dinners:

Yield: 4 Servings

Easy Vegan Sweet Potato Curry

Easy Vegan Sweet Potato Curry

Vegan sweet potato curry is bursting with aromatic spices and tender sweet potatoes

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 Tablespoons water
  • ½ medium onion, fine diced
  • 2 teaspoons minced garlic, about 3 cloves
  • 3 Tablespoons red curry paste
  • 1 (14.5 ounce) can crushed tomatoes
  • 3 ½ cups peeled and diced sweet potato
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 2 (13.5 ounce) cans coconut milk
  • Basmati rice, optional side

Instructions

  1. In a large saucepan or Dutch oven, cook the diced onion and sauté in water until it is softened. If the onion starts to stick, add a couple more tablespoons of water. 
  2. Add in the minced garlic and red curry paste to the skillet.  
  3. Stir well to combine with the onions and let it cook for 1-2 minutes more until fragrant.  
  4. Mix in the crushed tomatoes and sweet potato. 
  5. Season mixture with turmeric and ginger, stir to incorporate.
  6.   Pour in the coconut milk, stirring well to ensure the sweet potatoes are well coated.  
  7. Bring everything to a simmer and simmer on medium low heat, stirring occasionally, for 30-40 minutes or until the sweet potatoes have softened and the mixture has thickened.  
  8. Serve immediately over basmati rice, optional.  

Notes

  • Store in an airtight container in the refrigerator for 3-5 days. Warm on the stovetop.
  • Can also be stored in the freezer for up to 3 months.

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Oil-Free Cowboy Caviar

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Flavorful, vegan and oil-free cowboy caviar can be eaten as a dip, salad, relish or on a spoon. With my Sweet and Tangy Salad Dressing poured over it, you’ll never miss the oil. Bonus – there’s no added sugar either!

We love to eat this at home with tortilla chips, but it’s also great to make ahead for potlucks and parties. Just be sure to leave the avocado out until you are ready to serve.

What is Cowboy Caviar Made of?

This oil-free cowboy caviar is made with black beans, black eyed peas, corn, tomatoes, bell pepper, onion, jalapeno and cilantro. It all gets tossed in tangy and sweet salad dressing to bring the flavors together. Then avocado is added before serving. Yum!

Is Cowboy Caviar Fattening?

While the traditional Cowboy Caviar made with Italian dressing or olive oil is high in fat, the only ingredient with any significant fat in my oil-free cowboy caviar is avocado, which can be left out if desired. This is a lighter version with big, fresh flavors. The beans are packed with protein and fiber too.

Oil-Free Cowboy Caviar Recipe

Ingredients

  • 1 can black beans, drained and rinsed 
  • 1 can black eyed peas, drained and rinsed 
  • 1 can whole kernel corn, drained and rinsed 
  • 2 cups diced tomatoes (I used 3 Roma tomatoes) 
  • 1/2 cup diced red onion 
  • 1 diced bell pepper (red, yellow or orange) 
  • 1 diced jalapeno pepper (remove seeds if you don’t want it spicy) 
  • ½ cup diced cilantro 
  • 3 avocados, diced (we leave them out and slice some right before each serving, if adding at once, splash with lime juice to keep from browning) 
  • 1 recipe of Sweet and Tangy Salad Dressing (see recipe for ingredients and steps) 

Instructions

Step 1 – Make Salad Dressing

First, follow my recipe to make Sweet and Tangy Salad Dressing. It needs a bit of time to thicken while you put together the cowboy caviar.

Step 2 – Mix Peas, Beans and Corn

In a large mixing bowl, add your beans, peas and corn that have been rinsed and drained.

Step 3 – Chop

Now chop all the tomatoes, red onion, bell pepper, cilantro and avocado.

Step 4 – Stir

Stir in everything, minus the avocado (unless it’s covered with lime to prevent browning).

Step 5 – Pour Dressing

Next, pour the Sweet and Tangy Salad Dressing over the cowboy caviar and mix them together.

Step 6 – Refrigerate

Refrigerate the oil-free cowboy caviar until you are ready to serve. Add the avocado immediately before serving.

Serving Options

My kids love scooping this up with tortilla chips. You can also serve it over a bed of lettuce or just eat it with a fork! I love topping baked potatoes with it too.

Storage

Leftovers can be stored in an airtight container in the refrigerator for 3-5 days as long as it doesn’t have avocado in it. Avocado does not store well and will become brown and mushy.

Slice fresh avocado to serve with any leftovers.

More Plant Based Salsas and Dips

If you love this recipe, check out my other dips and salsas. They are all oil-free too!

Yield: 4 Servings

Oil-Free Cowboy Caviar

Oil-Free Cowboy Caviar

Cowboy caviar is a fancy name for bean salsa. It is a blend of fresh flavors without any added oil that's great for dipping or eating alone.

Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 can black beans, drained and rinsed
  • 1 can black eyed peas, drained and rinsed
  • 1 can whole kernel corn, drained and rinsed
  • 2 cups diced tomatoes (I used 3 Roma tomatoes)
  • 1/2 cup diced red onion
  • 1 diced bell pepper (red, yellow or orange)
  • 1 diced jalapeno pepper (remove seeds if you don’t want it spicy)
  • ½ cup diced cilantro
  • 3 avocados, diced (we leave out and slice some right before each serving, if adding at once, splash with lime juice to keep from browning)
  • 1 recipe of Sweet and Tangy Salad Dressing (see separate recipe for ingredients and steps)

Instructions

  1. Make Sweet and Tangy Salad Dressing first so it can thicken. 
  2. In a large mixing bowl, add beans, peas and corn that have been drained and rinsed. 
  3. Chop all veggies. 
  4. Stir in all the veggies, minus the avocado (unless it's covered with lime to prevent browning).  
  5. Pour in Sweet and Tangy Salad Dressing and stir everything together. 
  6. Refrigerate until ready to serve. Add avocado right before serving. 

Notes

  • Serve with tortilla chips, on a bed of lettuce or eat it with a spoon
  • Refrigerate leftovers in an airtight container for 3-5 days without avocado
  • Slice fresh avocado and add before serving

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© Holly Yzquierdo

Spicy Vegan Ranch Dressing

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My husband loves this spicy vegan ranch dressing. He used it as a dip for veggies and when he ran out of veggies, he ate the rest with a spoon!

It’s not super spicy, so you don’t notice the heat at first. Then it hits you in the back of your mouth and throat. If you like spicy flavors, this spicy vegan ranch recipe is definitely worth a try.

How Do You Spice Up Ranch?

This simple, yet spicy, vegan ranch recipe offers a burst of flavor that will leave your taste buds tingling and wanting more.

Spicy Vegan Ranch

The subtle heat adds a zesty kick that will take your salad, veggies and snacks to a whole new level. But when you make it at home, you have control over the intensity of the spice – from mild to scorching hot, it’s up to you!

Benefits of Spicy Vegan Ranch

  1. Healthier Option: Homemade spicy vegan ranch eliminates dairy, which reduces saturated fats and cholesterol. It’s a healthier alternative without compromising on taste.
  2. Versatility: Spicy vegan ranch isn’t just for salads – use it as a dipping sauce for fries, a drizzle on roasted veggies, or a flavorful spread for sandwiches and wraps.
  3. Customizable: Tailor the spice level and additional flavors to suit your preferences. It’s a versatile dressing for various meals and snacks.

How to Make Spicy Vegan Ranch

Ingredients

  • 1 cup Raw Cashews, soaked overnight
  • 1/2 cup + 2 tbsp Unflavored Plant-Based Milk
  • 2-3 tbsp Fresh Lemon Juice
  • 2 cloves Garlic, peeled and lightly crushed
  • 2 tsp Dijon Mustard
  • 1 tsp Onion Powder
  • 1 tsp Coarse Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Dried Parsley
  • 2 tsp Dried Dill
  • 1 tsp Smoked Paprika
  • 3/4 tsp Cayenne

Step 1 – Soak Cashews

Soak the cashews in water in the refrigerator overnight or for at least eight hours. Then drain them.

Step 2 – Blend Cashews

Add the drained cashews, peeled and crushed garlic cloves, and the plant-based milk to a blender.

Process them on high until mostly smooth.

Step 3 – Add Spices

Next add the mustard, onion powder, salt, pepper, parsley, dill, paprika, and cayenne to the blender.

Blend until it as is as smooth as you can get it.

Step 4 – Add Lemon Juice

Now add two tablespoons of lemon juice, and blend until it is incorporated.

At this point, taste the spicy ranch and adjust the salt and lemon juice to suit your desired level of tang.

Step 5 – Adjust Consistency

Thin the ranch to reach by adding more plant-based milk or water, one tablespoon at a time. A thinner ranch is great for dressing salads, while a thicker ranch is ideal for dipping.

For the best flavor, place the ranch in a covered container and allow it to sit in the refrigerator for at least one hour before serving.

Storage

Store the spicy ranch in a tightly sealed container in the refrigerator for up to five days.

Flavor Variations

The beauty of making ranch from scratch is that you control the ingredients, including flavor. Play with different flavors to keep your ranch dressing fresh and exciting.

If it doesn’t taste quite right, try adding a bit of granulated sugar a half teaspoon at a time. A touch of maple syrup or agave nectar can also balance out the heat.

Tailor the spiciness by adjusting the amount of cayenne pepper. Start with a small amount, and add more gradually until reaching your desired heat.

Adding fresh lime juice for an added citrus kick will also complement the heat.

More Vegan Dressings

If you enjoyed this recipe, you’ll love these plant-based dressings too:

Yield: 3/4 pint

Spicy Vegan Ranch Dressing

Spicy Vegan Ranch Dressing

Plant based ranch dressing with a spicy twist to kick up your veggies, salads and wraps.

Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 cup Raw Cashews, soaked overnight
  • 1/2 cup + 2 tbsp Unflavored Plant-Based Milk
  • 2-3 tbsp Fresh Lemon Juice
  • 2 cloves Garlic, peeled and lightly crushed
  • 2 tsp Dijon Mustard
  • 1 tsp Onion Powder
  • 1 tsp Coarse Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Dried Parsley
  • 2 tsp Dried Dill
  • 1 tsp Smoked Paprika
  • 3/4 tsp Cayenne

Instructions

  1. Soak cashews in water in the fridge overnight or at least 8 hours. Drain.
  2. Add the drained cashews, peeled and crushed garlic cloves and plant-based milk to a blender.
  3. Process on high until mostly smooth.
  4. Add mustard, onion powder, salt, pepper, parsley, dill, paprika and cayenne to blender.
  5. Blend until as smooth as possible.
  6. Add 2 tbsp of lemon juice.
  7. Blend until incorporated.
  8. Taste and adjust salt and lemon juice to desired tang.
  9. Thin to desired consistency with more plant-based milk or water, 1 tbsp at a time.
  10. Place in a covered container and sit in fridge for at least 1 hour before serving.

Notes

Store in a tightly sealed container in the fridge for up to 5 days.

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© Holly Yzquierdo

Spicy Black Bean Soup

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This Spicy Black Bean Soup is a quick and satisfying dish that combines the goodness of black beans, tomatoes, and green chilis in a rich, creamy, mildly spicy soup. It’s the perfect recipe for busy days when you crave a nourishing meal without the fuss. My family loves it topped with avocado, sliced jalapeno, and diced tomato. 

You probably have most of the ingredients in your pantry. The soup features canned black beans, white onion, canned tomatoes with green chilis, cilantro, red wine vinegar, veggie broth, and common spices (garlic powder, ground cumin, and chili powder). 

Is Black Bean Soup Good for You?

Yes! Black beans are a great source of protein and fiber. Combining them with onion, tomatoes and spices adds appealing flavors to please your taste buds. Then the beans will keep you feeling full and satisfied.

How to Spice up Black Beans

In my experience, black beans are best when combined with onion and garlic flavors. Use that as a base, then experiment with more or less of the other spices to create the perfect flavor for you. Want extra spicy soup? Add more chili powder! It is called ‘Spicy Black Bean Soup’ after all.

How to Make Spicy Black Bean Soup

Ingredients

  • 3 to 4 Tablespoons water 
  • 2 cups white onion, diced (approximately 1 large onion) 
  • 1 Tablespoon chili powder 
  • 2 teaspoons ground cumin 
  • 1 teaspoon garlic powder 
  • 4 (15-ounce) cans black beans, drained and rinsed 
  • 1 (10-ounce) can tomatoes and green chiles  
  • 4 cups (32 ounces) vegetable broth (or 4 cups water and 4 Tablespoons Veggie Broth Mix) 
  • 1 Tablespoon red wine vinegar 
  • ½ cup cilantro, coarsely chopped and divided 
  • Kosher salt and freshly ground pepper, to taste 
  • Optional toppings: cilantro, avocado, green onion, diced tomato, thinly sliced jalapeno or radish 

Step 1 – Cook Onion

Begin by heating a large pot or Dutch oven over medium heat. Add diced white onion and 2 Tablespoons of water. Cook, stirring occasionally, until onions begin to soften and turn translucent. Add small amounts of water as needed if onions start to brown or stick to the pan and cook until tender, 8 to 10 minutes. 

Step 2 – Add Spices

Add chili powder, ground cumin, and garlic powder to the onions, stir, and cook until fragrant, 1-2 minutes. 

Step 3 – Add Beans, Tomatoes and Vegetable Broth

Next add the drained black beans, the can of tomatoes with green chilis, and vegetable broth and stir together. 

Step 4 – Simmer

Now bring the soup to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes or until everything is tender. 

Step 5 – Blend

Carefully place about 3 cups of soup in a blender and puree until smooth, about 10 seconds, then stir back into the soup pot. Alternatively, an immersion blender can be used for the desired consistency. 

Step 6 – Season

Next stir in the red wine vinegar and half (¼ cup) of the chopped cilantro. Salt and pepper to taste. 

Step 7 – Garnish

Serve hot with cilantro garnish and other optional toppings. 

How to Store Spicy Black Bean Soup

This soup can be refrigerated for up to 4 to 5 days and then reheated on the stovetop or in the microwave. Add broth or water to adjust consistency, as it will thicken in the refrigerator. It tastes even more delicious after the flavors have melded overnight! 

Spicy black bean soup also be frozen in a freezer-safe container or a freezer bag for up to 3 months. When ready to eat, place in the refrigerator overnight to thaw and reheat on the stovetop over medium heat. Add broth or water as needed if it has become too thick.

To Puree or Not to Puree?

If you like pureed soup, you can definitely blend the entire pot. Just be careful to blend it in batches so that your blender is not filled past the maximum fill line and be mindful of the hot steam that will be released from the top. Of course, if you would rather keep the beans whole, you do not need to puree it at all. 

More Plant Based Soup Recipes

If you like this spicy black bean soup, you’ll love these soups too:

Yield: 6 Servings

Spicy Black Bean Soup

Spicy Black Bean Soup

This Spicy Black Bean Soup is a quick and satisfying dish that combines the goodness of black beans, tomatoes, and green chilis in a rich, creamy, mildly spicy soup.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 3 to 4 Tablespoons water
  • 2 cups white onion, diced (approximately 1 large onion)
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 4 (15-ounce) cans black beans, drained and rinsed
  • 1 (10-ounce) can tomatoes and green chiles 
  • 4 cups (32 ounces) vegetable broth
  • 1 Tablespoon red wine vinegar
  • ½ cup cilantro, coarsely chopped and divided
  • Kosher salt and freshly ground pepper, to taste
  • Optional toppings: cilantro, avocado, green onion, diced tomato, thinly sliced jalapeno or radish

Instructions

  1. Heat a large pot or Dutch oven over medium heat. Add diced white onion and 2 Tablespoons of water. Cook, stirring occasionally, until onions begin to soften and turn translucent. Add small amounts of water as needed if onions start to brown or stick to the pan and cook until tender, 8 to 10 minutes. 
  2. Add chili powder, ground cumin, and garlic powder to the onions, stir, and cook until fragrant, 1-2 minutes. 
  3. Add the drained black beans, the can of tomatoes with green chilis, and vegetable broth and stir together. 
  4. Bring the soup to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes or until the black beans are tender. 
  5. Place about 3 cups of soup in a blender and puree until smooth, about 10 seconds, then stir back into the soup pot. Alternatively, an immersion blender can be used for the desired consistency. 
  6. Stir in the red wine vinegar and half (¼ cup) of the chopped cilantro. Salt and pepper to taste. 
  7. Serve hot with cilantro garnish and other optional toppings. 

Notes

  • For a pureed soup, you can blend the entire pot.
  • For a chunky soup, don't puree at all.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Store in a freezer-safe container in the freezer for up to 3 months.

Did you make this recipe?

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© Holly Yzquierdo

Rice Cooker Cilantro and Lime Rice

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My family loves Mexican flavors, so I’m making this easy rice cooker cilantro and lime rice on repeat. It’s a zesty twist on plain rice that pairs well with Mexican-inspired dishes.

Making this recipe in a rice cooker is super simple, trust me, we eat a lot of rice. Plus, there are several variations to keep the flavors fresh week after week.

Can I Use a Different Kind of Rice?

Yes, you can use different types of rice, but keep in mind that cooking times and water ratios may vary. Adjust the recipe accordingly based on the rice variety you choose.

Can I Make Cilantro and Lime Rice without a Rice Cooker?

Absolutely! You can cook the rice on the stovetop following package instructions for the specific type of rice you are using. Once cooked, proceed with the steps to add cilantro, lime, salt, and pepper.

Can I Adjust the Recipe for a Larger Crowd?

Simply double or triple the quantities of all the ingredients to accommodate a larger group. Ensure that your rice cooker can handle the increased volume. Otherwise, it could overflow making a big mess!

Can I Use Bottled Lime Juice Instead of Fresh Lime Juice?

While fresh lime juice is recommended for the best flavor, you can use bottled lime juice as a convenient alternative.

How to Make Cilantro and Lime Rice in a Rice Cooker

Ingredients

  • 1 cup Basmati Rice
  • 2 cups Water
  • 4 tbsp Chopped Cilantro
  • 2 tbsp Lime Juice
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper

Step 1 – Rinse Rice

Start by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.

Step 2 – Add to Rice Cooker

In the rice cooker, add the rinsed basmati rice, lime juice and water. Close the lid, and start the rice cooker according to its instructions.

Step 3 – Chop Cilantro

While the rice is cooking, finely chop the cilantro.

Step 4 – Fluff Rice

Once the rice cooker indicates the rice is ready, open the lid and gently fluff the rice with a fork.

Step 5 – Add Cilantro

Now add the cilantro to the fluffed rice.

Step 6 – Salt and Pepper

Sprinkle salt and pepper evenly over the rice. You can adjust the seasoning according to your taste preference.

Step 7 – Mix to Combine

Using a fork, gently mix the rice, cilantro, salt and pepper until everything is well combined.

Step 8 – Serve

Spoon the cilantro and lime rice into a serving dish. Garnish with additional chopped cilantro if desired.

Storage

Allow the rice to cool to room temperature before placing it in an airtight container and placing it in the refrigerator. This helps prevent condensation inside the container, which can make the rice soggy.

Consume the refrigerated rice within 3-4 days for the best quality.

While cilantro and lime rice can be frozen, keep in mind that the texture may change slightly upon thawing. If you choose to freeze the cilantro and lime rice, place it in an airtight container or freezer bag. Label it with the date, and consume within 1-2 months.

Tips for the Best Cilantro and Lime Rice

Here are a few tips to ensure your cilantro and lime rice comes out perfectly every time:

  1. Use fresh cilantro and limes for the best flavor. Fresh ingredients contribute significantly to the overall taste of the dish.
  2. Cooking times may vary depending on your rice cooker model. Follow the manufacturer’s instructions for cooking basmati rice.
  3. Taste the rice before serving, and adjust the seasoning if needed. You can add more lime juice, salt, or pepper according to you preference.
  4. If cilantro isn’t your favorite herb, try experimenting with other fresh herbs like parsley or mint. Each herb brings a unique twist to the dish.

Variations

With a few additional ingredients, this recipe can be varied to create whole new flavors. Fiesta rice and coconut cilantro lime rice are winners for my family.

Fiesta Rice

Add finely diced red bell peppers, corn kernels, and black beans to the rice for a colorful and festive twist. This variation is perfect for serving alongside Mexican-inspired dishes, and you know we love those!

Coconut Cilantro Lime Rice

Replace half the water with coconut milk for a tropical flavor. Then garnish the rice with shredded coconut and chopped fresh cilantro for an exotic pairing for seafood or curry dishes.

More Plant Based Side Dishes

If you enjoyed this rice cooker cilantro and lime rice recipe, you’ll love these simple, vegan side dishes too:

Yield: 4 Servings

Rice Cooker Cilantro Lime Rice

Rice Cooker Cilantro Lime Rice

Create flavorful cilantro lime rice in minutes with a rice cooker.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 cup Basmati Rice
  • 2 cups Water
  • 4 tbsp Chopped Cilantro
  • 2 tbsp Lime Juice
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper

Instructions

  1. Rinse basmati rice under cold water until it runs clear.
  2. Add rice, lime juice and water to rice cooker. Close lid and start the rice cooker according to its instructions.
  3. Finely chop cilantro.
  4. When rice cooker indicates rice is ready, open the lid and gently fluff rice with a fork.
  5. Pour cilantro over rice.
  6. Add salt and pepper.
  7. Using a fork, gently mix until well combined.
  8. Spoon cilantro and lime rice into a serving dish.
  9. Garnish with additional chopped cilantro (optional).

Notes

  • Use fresh cilantro and limes for the best flavor
  • Cooking times may vary depending on rice cooker model. Follow the manufacturer's instructions for cooking basmati rice.
  • Taste before serving and adjust seasoning as needed.
  • Store in an airtight container in the refrigerator for up to 4 days

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