Baked Cilantro-Lime Rice
This Baked Cilantro-Lime Rice is bursting with zesty lime and fresh cilantro flavors! Easy to prepare, fluffy, and perfect as a vibrant side dish for any meal.
Equipment
- Oven-safe baking dish
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Aluminum Foil
Ingredients
- 1 tablespoon butter softened
- 2 cups uncooked basmati rice rinsed and drained
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 4 cups water boiled
- 0.5 teaspoon salt
- 0.5 cup cilantro chopped
- 1 lime juiced
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking of the rice.
- In an oven-safe baking dish, add the softened butter and spread it evenly across the bottom with a spatula.
- In a large bowl, combine the rinsed and drained basmati rice, paprika, ground cumin, and salt. Stir well to coat the rice evenly with the spices.
- Pour the boiled water over the butter in the baking dish. Gradually add the rice mixture and gently stir with a wooden spoon to submerge the rice in the water.
- Cover the baking dish tightly with aluminum foil to trap steam and bake in the preheated oven for 25 minutes.
- Carefully remove the foil after 25 minutes, fluff the rice gently with a fork, then drizzle lime juice and fold in the chopped cilantro to distribute the flavors.
- Return the uncovered dish to the oven and bake for an additional 10 minutes to meld the flavors beautifully.
- Remove from the oven and serve hot as a flavorful side dish or base for your favorite protein. Enjoy!
Notes
- For a lighter option, substitute butter with olive oil.
- Use brown rice instead of basmati for more fiber; adjust cooking time accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat by sprinkling a little water over the rice and microwaving in short intervals, stirring in between.
- Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.