Oven. Baked. Rice. This is a game changer, my friends. I’ve heard about oven baking rice for years, but when I tried it years ago, I was unimpressed. THIS rice? It is spectacular. My kids really enjoyed this Oven Baked Cilantro Lime Rice and it’s sure to become a staple over here.
My youngest two boys preferred to eat their rice without any additional lime, but Sam and I squeezed extra lime all over our portions and loved that extra flavor. The rice kept well in the refrigerator for a couple days and we enjoyed it with Southwest Chicken Bits for dinner and with tacos later that week for lunch. (Come back for a great new taco recipe on Thursday! We LOVED them!!)
- 2 cups long grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 4 cups boiling water
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- additional lime wedges for serving
- Preheat the oven to 425°F. Lightly grease a 9x13 inch baking pan with butter or oil. Combine the rice, cumin, and salt in the pan and stir to distribute the spices. Spread in an even layer. Pour in the boiling water and lime juice.
- Cover the pan tightly with heavy duty aluminum foil, sealing all the edges. Bake the rice for 20 minutes. Remove from the oven and stir. If most of the water has not been absorbed, bake uncovered for an additional 3-5 minutes. Remove from the oven and let rest for 3-5 minutes. Fluff with a fork and lightly stir in the cilantro. Serve with additional lime wedges, if desired. Enjoy!
Here are a few more baked rice recipes you might like:
Baked Rice with Lemon and Thyme by Good Cheap Eats
Baked Rice with Sausage and Peppers by Belly Full
Baked Mushroom Risotto with Caramelized Onions by 365 Days of Baking
(Baked) Fried Brown Rice by Oh My Veggies
Baked Rice with Herbs and Veggies by Cookie and Kate
Baked Mushroom Rice by Recipe Girl
Baked Rice and Peas by Skinnytaste