{Oven Baked} Cilantro Lime Rice

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{Oven Baked} Cilantro Lime Rice is a great side dish for any meal. - get the recipe at barefeetinthekitchen.com


Oven. Baked. Rice. This is a game changer, my friends, and there’s no better way to try it for the first time than in this Cilantro Lime Rice. I’ve heard about oven baking rice for years, but when I tried it years ago, I was unimpressed.

THIS rice?

It is spectacular. I could have eaten a whole pan full by myself and y kids really enjoyed Oven Baked Cilantro Lime Rice too. I have no doubt it will become a staple over here.

Cilantro Lime Rice

I got this cilantro lime rice recipe is from my friend Jessica‘s new cookbook, Good Cheap Eats, Dinner in 30 Minutes (or less!). If you’re struggling with getting dinner on the table each night and you’d like to feed your family more healthy unprocessed meals, this is the book you need. It is filled with 300 easy, simple recipes to help simplify your dinner prep!

Making this rice recipe was no more complicated than making rice on the stove top. I simply mixed uncooked rice with lime juice, cumin and salt, poured boiling water over the whole thing and popped it in the oven.

In less than 30 minutes, the rice was perfectly cooked and ready for the addition of chopped fresh cilantro. After fluffing the grains with a fork, my homemade oven baked chipotle lime rice was ready to serve!

I served each bowl with a lime wedge to squeeze over the top for even more tang.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. This rice is also amazing tucked into burritos, on salads and any other way you like to enjoy your rice.

Oven Baked Rice

One of my favorite things about oven baked rice is that you can get your rice started in the oven, then have the whole stovetop or range free to cook the rest of your meal. That makes this rice recipe a great side dish option for a quick weeknight meal or for those big gatherings when every stove burner is spoken for.

I like the Mexican flavors in this oven baked rice recipe so much, I’m already thinking of other variations to make. (I like the look of this Baked Salsa Rice recipe from Kayln’s Kitchen quite a bit.)

Baked rice can serve as a side dish or be filled with extras like meat, cheese and veggies for a one dish meal. If you’ve never made rice this way before, I definitely recommend giving it a try.

I’m definitely adding baked rice with cilantro and lime to our regular rotation of rice dishes, alongside tried and true favorites like Mushroom and Pepper Rice Pilaf  and this Fried Rice with Ham and Vegetables (better than takeout!).

More baked rice recipes you might enjoy include  hearty Baked Rice with Sausage and Peppers by Belly Full, Baked Mushroom Risotto with Caramelized Onions by 365 Days of Baking and
Baked Mushroom Rice by Recipe Girl.

Cilantro Lime Rice Recipe

We also really enjoy this stove top take on all these flavors in Pineapple Rice with Cilantro and Lime. If you’re looking for a rice dish with a little hint of heat, be sure to give my Chipotle Lime Rice a try as well.

{Oven Baked} Cilantro Lime Rice is a simple side dish that is perfect for any meal. - get the recipe at barefeetinthekitchen.com

Oven Baked Cilantro Lime Rice

  1. Preheat the oven to 425°F. Lightly grease a 9×13 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.
  2. 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!

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{Oven Baked} Cilantro Lime Rice

Recipe adapted from and with thanks to Good Cheap Eats
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Servings: 6 -8 servings

Ingredients 

  • 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

Instructions

  • 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!
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{originally published 1/18/16 – recipe notes updated 4/15/19}

 

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    This looks good! If I wanted to half this recipe, what size pan would I use? There are only my husband and I right now that I c0ook for. Thanks!

  2. Anonymous says

    Hi! What type of food and flavours would you recommend serving with this? Chicken, vegetables, lamb etc. Thank you 🙂

    • Mary says

      I typical make this to go with the Southwest Chicken Bites I linked to in the comments before the recipe. However, this rice will pair nicely with just about any main dish. Enjoy!

    • Mary says

      If I recall correctly, brown rice took at least twice as long, nearly an hour. I’d check it at 45 minutes and then go from there.

    • Mary Younkin says

      Sure, Kim. You’ll just need to multiply appropriately. (I’d recommend making in multiple pans though, vs one giant one.) I’m not sure how it will bake in a larger pan.