Baked Cilantro Lime Rice (Hands-Off)
Fluffy cilantro lime rice baked in the oven. Hands-off, no-fail method with lime juice, fresh cilantro, and perfect texture every time.
Equipment
Ingredients
- 1½ cups long grain white rice, rinsed
- 1 tablespoon olive oil (or butter)
- 1 bay leaf
- ¾ teaspoon kosher salt
- 2 cups boiling water
To Add at the End
- 2 tablespoons lime juice (from about 1-2 limes)
- 1 tablespoon lemon juice (from about ½ lemon)
- ¼ cup fresh cilantro, finely chopped
Instructions
- Bake the rice: Preheat the oven to 375°F.
- In a 9x13-inch baking dish or similar oven-safe pan, combine the rinsed rice, olive oil, bay leaf, and salt stirring until the rice is evenly coated with the oil.
- Add the boiling water, stir well, then cover tightly with foil.
- Bake for 28-35 minutes, or until the water is absorbed and the rice is tender.
- Fluff and season: Let sit, covered, for 5 minutes. Uncover, remove the bay leaf, and fluff the rice gently with a fork.
- Stir in the lime juice, lemon juice, and cilantro. Taste and add a pinch more salt or an extra squeeze of citrus if needed.
Notes
- Cover Tightly: In testing I found that tightly covering the dish with foil is key. It traps the steam and gives you that tender, fluffy texture without drying out the edges.
- Boil the Water: Yes, you do need to boil the water first.
- Types of Rice: Long grain white or jasmine rice both work well here, but skip anything labeled “instant” or “parboiled,” as the texture won’t come out right.
Nutrition
Serving: 1 (of 6) | Calories: 191kcal | Carbohydrates: 38g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 297mg | Potassium: 65mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.4mg
