Baked Rice

Three Easy Twists on Cilantro Lime Rice

This baked rice is a blank canvas, and I love playing with it. For a heartier side, stir in a can of drained black beans and a cup of frozen corn before baking — my husband calls it ‘rice and beans in one dish.’ Want a little heat? Add ¼ teaspoon of cayenne pepper along with the cumin. If you’re out of cilantro, try fresh parsley or even a handful of chopped green onions. And for a tropical spin, swap half the water for canned coconut milk — just reduce the salt slightly since coconut milk adds richness, not saltiness.

Freezing This Cilantro Lime Rice

Yes, this baked rice freezes beautifully — a real lifesaver for busy weeks. Let the rice cool completely, then transfer it to a freezer-safe container or zip-top bag. Press out as much air as possible to prevent freezer burn. It will keep for up to 3 months. When you’re ready to use it, thaw overnight in the fridge. (Don’t skip the cooling step — hot rice in the freezer creates condensation and soggy grains.)

The Best Way to Reheat Leftovers

To bring this rice back to life, you have two solid options. For the stovetop, sprinkle a tablespoon of water over the rice, cover, and warm over low heat, stirring occasionally — the steam rehydrates the grains. For the microwave, place the rice in a microwave-safe bowl, cover with a damp paper towel, and heat in 30-second bursts, fluffing between each. Avoid high power for too long, or you’ll end up with dry, hard kernels. The key is adding a little moisture and gentle heat.

Frequently Asked Questions

Can I use brown rice instead of long grain white rice?

Yes, but you’ll need to adjust the liquid and baking time. Use 1¾ cups water for 1 cup brown rice, but bake for 45-50 minutes instead of 20, and keep covered the whole time. The texture will be chewier and nuttier.

Why did my rice turn out mushy?

Mushy rice usually means too much water or not enough oven time. Make sure you measure the water precisely — 1¾ cups for 1 cup rice is the sweet spot. Also, check that your baking dish is tightly sealed with foil; steam escaping can throw off the ratio. If it’s still wet after 20 minutes, bake uncovered for a few more minutes as directed.

Can I use chicken broth instead of water?

Absolutely! Swap the water for an equal amount of low-sodium chicken broth for a savory boost. Just reduce the added salt to ¼ teaspoon since broth is already seasoned. Vegetable broth works too for a vegetarian version.

Save

Baked Rice

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings: 4 servings

Cuisine: Mexican

Calories: 171

Ingredients

1 cup long grain rice
0.5 tsp ground cumin
0.5 tsp salt
1.75 cup water boiling
1 tbsp lime juice
2 tbsp cilantro chopped
lime wedges for serving

Equipment

2 quart baking dish
aluminum foil
measuring cups and spoons
chef’s knife
cutting board
oven

Instructions

Preheat the oven to 425°F. Lightly grease a 2 quart baking dish with butter or oil. Combine the rice, cumin, and salt in the baking dish and stir to distribute the spices. Spread in an even layer. Pour in the boiling water.
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 the rice with a fork, drizzle with lime juice, and sprinkle with the cilantro. Stir to combine. Serve with additional lime wedges, if desired.