I made over 200 servings of baked cilantro lime rice for my son's graduation party, and by the end of the night people were begging me for the recipe to make at home. So yeah, I KNOW cilantro lime rice. If you have been wondering how to make cilantro lime rice in the oven without fancy equipment, this is it. This recipe gives you bright, citrusy, fluffy rice with just your oven and a 9x13-inch pan.
After making batch after batch for that graduation party, I knew exactly what made this recipe work, and what would make it fail. Boiling water is non-negotiable. Foil sealed tight is non-negotiable. Everything else is easy. I wanted to give folks a version they could pull off on a Tuesday night for four people, not 200, with ingredients already in their kitchen.
This rice is one of those sides that works with just about everything. We love it alongside our oven baked Mexican chicken, tucked into taco bowls, or next to whatever is coming off the Blackstone. It's simple enough for a weeknight and honestly impressive enough to bring to a potluck. I have opinions about rice. Strong ones.
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Why You'll Love This Recipe
- Hands-off cooking - the oven does all the work
- Fluffy rice every single time, no stovetop stress
- Fresh lime and cilantro added after cooking so the flavor stays bright
- Tastes just like Chipotle cilantro lime rice and you don't have to leave your house!
- Gluten free and dairy free
- Great for meal prep, taco nights, burrito bowls, and more
What You'll Need
Here are a few ingredient notes worth knowing before you start.
- Better Than Bouillon (Chicken) - This is what gives the rice a deep, savory base flavor. It dissolves right into the boiling water and adds so much more flavor than plain water alone. Worth keeping a jar in your fridge at all times.
- Long Grain White Rice - This is the right rice for this method. Long grain cooks up fluffy and separate, not clumped together. Do not swap for short grain or instant rice here.
- Fresh Lime + Lemon Juice - Both go in after the rice is baked. That's important. Adding citrus before baking cooks off all the brightness you're looking for. Fresh squeezed is the move, about three limes and one lemon.
- Fresh Cilantro - Stir it in at the very end. It wilts just enough from the heat of the rice without losing that fresh pop of flavor.
- Kosher Salt- Don't sub in table salt or sea salt. Kosher salt has the right level of saltiness and texture to season the rice evenly.
See the recipe card for the exact measurements and complete instructions.
Kitchen Tools To Help
Rice Dispenser: Ok by no means do you NEED this to make this recipe, but it is one of my kitchen favorites. Why? Because I can store a 25 pound bag of rice without worries of moisture or spoilage. It is cheaper to buy rice in bulk. And no mess!
Citrus Juicer: This is the tool that I laughed about forever but low and behold, my weak hands and wrist love it! If you squeeze lots of fresh citrus juice, grab one of these!
Rice Paddle: While a fork will work too, a rice paddle is an upgrade. It makes sure the tender grains of rice do not get smushed together and create a mushy mess.
Step-By-Step Instructions
Only four steps here, folks. Let's go.
Step 1: Combine the Rice and Broth
Preheat the oven to 375 degrees F. Bring the water to a rolling boil, then stir in the Better Than Bouillon, avocado oil, and kosher salt until dissolved. Pour the rice into a greased 9x13-inch baking dish.
Carefully pour the hot broth mixture over the rice and stir once to combine. Do this step as close to the oven as possible. Hot water cools fast, and you want it as hot as possible when it hits the rice.
Step 2: Cover and Bake
Cover the baking dish tightly with aluminum foil, making sure the edges are sealed well.
Bake for 25 to 30 minutes, or until the liquid is absorbed and the rice is tender. Hot pads are your friend here.
Step 3: Let the Rice Rest
Remove the baking dish from the oven and let the rice rest, still covered, for 5 minutes. This allows any remaining moisture to absorb evenly into the rice.
Step 4: Add the Citrus and Cilantro
Drizzle the lime juice and lemon juice over the rice. Sprinkle with the chopped cilantro, then gently fluff with a fork or rice paddle until combined. Serve warm.
Tips and Tricks
Boiling water is non-negotiable. Do not pour warm or hot tap water over the rice and call it good. The water needs to be at a full rolling boil. This is what starts the cooking process and ensures the rice cooks through evenly in the oven.
Seal that foil tight. Press the edges of the foil all the way around the baking dish. Any gap means steam is escaping, and that leads to uneven cooking. If you are worried about a seal, use two layers of foil.
Add the citrus after baking. This is the move that keeps the flavor fresh and bright. Lime juice baked into rice for 30 minutes tastes very different than lime juice added at the end. Stir it in right after you fluff the rice while it is still hot.
Chop, Chop, Chop! Use a sharp knife and chop the fresh cilantro and stems very finely. Because once the heat hits the cilantro leaves they lose that bright green color and large pieces of fresh cilantro don't look great. Also skip the food processor, it will turn your rice green… which is great for a Hulk themed birthday party, but maybe not all the time.
Fluff gently. A rice paddle or fork works great here. Do not stir aggressively or you'll break up the grains and end up with a clumped, sticky situation.
Need to feed a crowd but not a HUGE crowd? Double the recipe, but use two 9x13-inch pans instead of just one pan. If you need more servings use my cilantro lime rice for a crowd recipe for big groups.
Ingredient Swaps
- Bouillon Options - No Better Than Bouillon? Use low sodium chicken broth instead of water. For a vegetarian version, use vegetable broth or vegetable bouillon.
- Oil Options - Avocado oil works great here, but any neutral oil will do. Olive oil, grapeseed oil, or canola oil are all fine swaps.
- Cilantro - If cilantro tastes like soap to you (I am so, so sorry), swap in fresh flat-leaf parsley. It adds a fresh herb note without the polarizing flavor.
Special Diet Variations
Dairy Free Baked Cilantro Lime Rice: This recipe is already dairy free as written.
Low FODMAP Baked Cilantro Lime Rice: Use a low FODMAP chicken broth in place of the bouillon and water. Long grain white rice is low FODMAP at one cup cooked per meal. Fresh lime juice is safe at one tablespoon per meal. Fresh cilantro is safe at one cup per meal. This is a great gut-friendly side dish. If you need more low FODMAP side dish recipes to add to your rotation, there are plenty of options to explore.
Vegetarian Baked Cilantro Lime Rice: Swap the chicken bouillon for vegetable base, or just use plain water. It still tastes great.
How To Serve Baked Cilantro Lime Rice
This oven baked rice goes with just about everything in the Mexican-inspired dinner world. Here are a few of my favorites:
- Make burrito rice bowls! Use the rice as a base and slice up Oven Baked Mexican Chicken, with corn, salsa, sour cream and shredded cheese.
- Serve it as a base for Buffalo chicken rice bowls with Instant Pot Buffalo chicken, sweet potatoes, celery, ranch dressing and your favorite toppings.
- Add it alongside low FODMAP chicken fajitas for a full taco night spread.
- Use it as a filling for grilled chicken burritos along with salsa and shredded cheese.
- It is also a great base for a quick rice bowl lunch the next day with leftover protein and whatever vegetables you have on hand.
Storing and Reheating
Store: Keep leftover rice in an airtight container in the refrigerator for up to four days.
Reheat: Place a serving on a microwave-safe plate. Add an ice cube in the center, cover, and microwave for 1 to 2 minutes. Remove the ice cube, stir, and serve. This trick keeps the rice from drying out.
Freeze: Cool the rice completely before freezing. Store in a freezer-friendly zip-top bag or container for up to three months. Defrost overnight in the refrigerator before reheating.
FAQs
Pretty close! Chipotle uses both lime and lemon juice, which is exactly what this recipe does. The Better Than Bouillon adds that savory depth that takes it from plain to restaurant-style.
Not really. Baked rice comes out fluffy and tender, just like a good batch of stovetop rice. Some folks actually prefer it because it is more hands-off and very forgiving. No babysitting required.
Because the lemon juice adds a bit more of a punch AND honestly because Chipotle does, and I love Chipotle's cilantro lime rice.
Because fresh citrus loses its brightness when it cooks. Adding the lime and lemon juice at the end means you get that fresh, zingy flavor instead of a muted, baked-out version.
Brown rice needs more liquid and a longer cook time. This recipe is written for long grain white rice only. If you want to use brown rice, you will need to adjust both.
Check at 25 minutes. The water should be absorbed and the rice should be tender when you taste a grain. If it is still a little firm, re-cover and bake for another 5 minutes.
Yes. Bake the rice as directed, then store it covered in the refrigerator. Add a fresh squeeze of lime and a little extra cilantro when you reheat it to bring the flavor back to life.
Yes, with one swap. Use a low FODMAP chicken broth in place of the bouillon and water, and keep serving sizes in mind for the lime juice and cilantro per Monash University guidelines.
More Loveable Rice Recipes
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Recipe
Baked Cilantro Lime Rice
Equipment
- 9x13-inch Baking Pan
- 3 quart saucepan
Ingredients
- 3 ½ cups boiling water (Note 1)
- 3 teaspoons better than chicken bouillon (Note 2)
- 1 tablespoon avocado oil (Note 3)
- 1 ½ teaspoons Kosher salt (Note 4)
- 2 cups long grain white rice (Note 5)
Add after cooked:
- 3 tablespoons fresh lime juice about 3 limes
- 1 tablespoon fresh lemon juice about 1-2 lemons
- ¼ cup fresh cilantro both stems and leaves chopped
Instructions
- Preheat oven to 375°F.
- Bring the water to a rolling boil. If the water is not boiling the rice will not cook evenly. Add the chicken bouillon, avocado oil, kosher salt and stir until dissolved.
- Grease a 9x13-inch baking dish with either nonstick cooking spray or a thin layer of softened butter. Add the rice in an even layer.
- Pour the water mixture over the rice and stir. Cover tightly with aluminum foil. Make sure it is sealed well. If any steam escapes the rice will not cook evenly.
- Bake for 25-30 minutes or until the water is absorbed and rice is tender.
- Remove from the oven, keep covered for 5 minutes. Next, add the lime and lemon juice and chopped cilantro. Gently fluff with a rice paddle or fork.
- Serve immediately.
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