If you are feeding a group and need cilantro lime rice for a crowd, this is the only recipe you need to save. It bakes in one pan, uses pantry staples, and comes out fluffy and bright every time. No guesswork, no special equipment beyond a steam table pan and your oven.
I made this for my son's graduation party alongside slow cooked pork carnitas for a rice bowl setup, and my kitchen helper Steph reminded me that on Top Chef, contestants go home for undercooked or mushy rice. No pressure. The rice came out absolutely spot on, and Steph has officially been recruited for my daughter's graduation party…in three years.
If you love this rice, my Instant Pot Cilantro Lime Rice is the weeknight version for your regular Tuesday dinner rotation.
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- How Much Time Does It Take
- What You Need To Pull This Off
- How To Serve It At The Party
- Step-By-Step Instructions
- Tips and Tricks
- How To Keep Rice Warm Before Serving
- Ingredient Swaps
- Special Diet Variations
- Storing and Reheating
- FAQs
- What To Serve With Cilantro Lime Rice for a Crowd
- More Ways to Serve Cilantro Lime Rice for a Crowd
- More Loveable Rice Recipes
- Love This Recipe?
- Recipe
Why You'll Love This Recipe
- One pan and one oven - that is the whole operation
- No stovetop babysitting for large batch rice
- Serves about 50 people as a side dish
- Skip the countless batches of rice cooker rice
- Holds well in a low oven until you are ready to serve
- Avoid the catering bill without sacrificing flavor
What You'll Need
- Long Grain White Rice - This is the right rice for this method. It holds its shape, absorbs evenly, and comes out fluffy, not gummy.
- Better Than Chicken Bouillon - Adds a savory depth to the cooking water. It dissolves right into the boiling water before it hits the rice.
- Avocado Oil - Added twice. Once into the cooking liquid to keep the rice from clumping, and again after baking for richness and to help the citrus and cilantro coat every grain.
- Lime + Lemon Juice - Both go in after baking. The combination gives you that signature bright, citrusy flavor. For a batch this size, a high quality bottled lime and lemon juice saves your wrists and your time.
- Fresh Cilantro - Two full cups, chopped and stirred in right before serving. Use both the leaves and the stems. This is what makes it taste like the real thing. If cilantro tastes like soap to anyone in your crowd (that unfortunate gene is real), fresh parsley is a fine swap.
- Kosher Salt - The finishing touch that pulls everything together. Add it after baking along with the citrus and cilantro. Don't use table salt, buy the Kosher salt to nail the salt level for this rice recipe.
See the recipe card for the exact measurements and complete instructions.
How Much Time Does It Take
Plan for about one hour per batch of rice from start to finish. Two steam table pans will not fit side by side in a standard oven, so plan to bake one pan at a time.
My biggest recommendation, and learn from my mistakes here, is to always be one pan ahead of your food line. One pan on the buffet, one staying warm, and one in the oven. That is the rhythm that keeps things running smoothly.
At my son's graduation party, we ran out of rice within the first 30 minutes because people were lined up at the door before we even got started. Such a great problem to have. Guests made do with tortilla chips and made nachos or sat down with a margarita flavored with rhubarb simple syrup while the next pan finished baking. Honestly not an awful backup plan. But being one pan ahead would have saved the stressful scramble.
Start baking at least two hours before you plan to serve if you need more than one pan. That way, you are never scrambling to catch up. Rice is inexpensive, so even if you make a little too much, the cost is not drastic. Buying in bulk from Costco or Sam's Club makes it even more budget friendly.
What You Need To Pull This Off
Steam Table Pans (also called Hotel Pans sized 21x13x3 inches) - This is much larger and deeper than a standard 9x13-inch pan. It is designed for bulk cooking and goes straight from the oven to the buffet table. Grab two disposable pans with covers for easy cleanup and sturdiness, or invest in a stainless steel version if you plan to make this a regular party move.
Extra Large Stock Pot - You need your biggest pot to boil the water. Pouring boiling water into a full steam table pan is easily the most physically demanding part of this recipe. A 12-quart stock pot worked well for me and was still manageable to carry and pour safely.
Rice Paddle - If you have an Instant Pot, you probably already have one of these tucked in a drawer. A rice paddle stirs without smashing the grains together, which matters when you are fluffing a full pan of rice for a crowd. Worth grabbing if you do not have one.
Bulk Rice Storage - If you are buying rice in bulk from Costco or Sam's Club, a 25-pound airtight rice dispenser is a game changer for storage and measuring. It keeps the rice fresh, prevents waste, and makes it easy to scoop exactly what you need without making a mess.
How To Serve It At The Party
My original plan was a chafing dish with a fancy lifting cover. Our rental place did not have those, so I borrowed an electric roasting pan from a neighbor, set it to about 250 degrees F, and it worked beautifully.
Because we had a steady line the whole party, the rice never had a chance to dry out. My backup plan was to add a splash of chicken stock or water if needed to bring it back. A warming mat would have been another solid option if the budget allowed.
Step-By-Step Instructions
Step 1: Preheat the oven to 350 degrees F. Lightly grease a full-size steam table pan or large roasting pan with cooking spray or softened butter. Add the uncooked rice and spread into an even layer.
Step 2: In a large stockpot, bring the water to a roiling boil. Add the chicken bouillon and whisk until dissolved. Add the avocado oil and stir.
***Use a bigger pot than this one. Ask me how I know this***
Step 3: Carefully pour the boiling water over the rice.
Step 4: Cover the pan tightly with heavy-duty wide aluminum foil. This step matters. A tight seal traps the steam and is what actually cooks the rice. Do not skip it, and do not peek early.
Bake for 40 minutes or until the rice is tender and the liquid is absorbed.
Step 5: Remove from the oven and let the rice rest uncovered for 5 minutes.
Step 6: Add the avocado oil, lime juice, lemon juice, chopped cilantro, and kosher salt. Gently fluff with a large fork or rice paddle until everything is evenly combined.
Serve immediately or keep covered in a 150 degree F oven until ready.
Tips and Tricks
Location Matters! If you can, add the boiling water to the rice on the stovetop or as close as possible to the oven will make it SO MUCH easier.
Use heavy-duty wide foil and seal it tight! Regular foil can tear or lose its seal when you are working with a pan this size. Double layer it if needed. Covers that come with the pans also work great! The steam is what cooks the rice, so any gaps will give you uneven results.
Water Temperature Is a BIG Deal! Boiling water only. Do not pour lukewarm or cold water over the rice. The water needs to be boiling when it hits the pan so the rice starts cooking immediately and evenly.
Add the citrus and cilantro AFTER baking. This is not a step to skip. If the lime juice goes in before the oven, the flavor cooks off and you lose that bright, fresh taste that makes this rice so good. Stir it all in right before serving.
A steam table pan is your best friend here. It fits a full batch perfectly and goes straight from the oven to the buffet table. If you are making this for a party or potluck, it is worth grabbing a disposable one. Less cleanup and easy transport.
Double up! Use two steam table pans for each pan of rice. It makes the pan sturdier and less likely to twist while transporting. Your typical baking sheet will NOT be large enough to support this large pan.
Always taste before serving. After you fluff in the lime, lemon, and cilantro, give it a taste. Depending on your bouillon brand and saltiness level, you may want a pinch more kosher salt. Adjust in small amounts.
How To Keep Rice Warm Before Serving
This was one of the biggest logistical puzzles we had to solve. How do you keep the first batch of rice warm while more batches are still baking in the oven?
We rented a hot box (insulated pan carriers), also known as Cambro carriers. I learned about these during my time working for a catering company in college and they are genuinely one of the best kept secrets for feeding a crowd. They hold food at a safe serving temperature for hours without drying anything out. Just make sure to preheat them with hot water before loading. Worth every penny of the rental fee.
My backup plan? An extra large insulated cooler lined with clean bath towels with the steam table pan of rice nestled inside. Pull up the towel sling to lift and serve when needed. It sounds a little scrappy, but it works like a charm and costs nothing extra.
If you are feeding a big group and need more party planning inspo, check out all the slow cooker recipes that are built for hands-off cooking while you focus on everything else the day of.
Ingredient Swaps
- Chicken Bouillon - Use vegetable bouillon to make this vegetarian and still get that savory depth of flavor. Make sure whatever you use dissolves fully in the boiling water before it hits the rice.
- Avocado Oil - Any neutral oil works here. Canola, vegetable, or grapeseed are all fine swaps.
- Lime Juice Only - If you do not have lemon juice on hand, use all lime juice. The lemon adds a subtle brightness that complements the lime, but the recipe still works without it.
- Fresh Cilantro - If cilantro is not happening for your crowd, fresh flat-leaf parsley gives you the green color and a mild fresh flavor. It is a solid backup.
Special Diet Variations
Dairy Free: This recipe is already dairy free as written.
Gluten Free: This recipe is naturally gluten free. Just double check your bouillon brand to confirm no hidden gluten in the ingredients.
Low FODMAP Large Batch Cilantro Lime Rice: Swap the chicken bouillon for a certified low FODMAP chicken broth or bouillon option. The rice, lime juice, lemon juice, and cilantro are all low FODMAP friendly.
Need more ideas to round out your party spread? There are plenty of side dish recipes that scale well for a crowd.
Storing and Reheating
Store: Cool the rice completely before storing. Keep leftovers in an airtight container in the refrigerator for up to four days.
Reheat: Place a portion on a microwave-safe plate, add a splash of water or broth, and cover loosely. Heat in 1 to 2 minute intervals, stirring in between. The splash of liquid keeps it from drying out.
Freeze: Cooled rice freezes well in a freezer-friendly container or zip-top bag for up to four months. Defrost overnight in the refrigerator before reheating. It may need a splash of water or broth when reheating to get the texture back.
FAQs
Yes, but it is the best fresh. Bake the rice and let it cool completely. Store it in the refrigerator without the cilantro and citrus. When you are ready to serve, reheat it and stir in the lime juice, lemon juice, cilantro, and oil fresh. The flavor will be much brighter than if you stirred it all in the day before.
A full-size steam table pan (also called a hotel pan) is the go-to for this size batch. It holds the volume, fits in a standard oven, and goes straight to the buffet table. A large roasting pan works too.
Yes. The ratio to follow is roughly 1.8 cups of boiling water per 1 cup of dry rice. Scale up or down from there and adjust the bouillon and seasoning accordingly.
Brown rice takes longer to cook and absorbs liquid differently. It is not a 1-to-1 swap for this oven method. Stick with long grain white rice for the most reliable result at this scale.
Only if you want green tinted cilantro lime rice. It is best to use a sharp knife and finely chop the cilantro by hand to keep the green colored rice at bay. Unless you need green rice for a hulk or dinosaur birthday party, then proceed on.
Once the rice is done, cover the pan and keep it in a 150 degree F oven until you are ready to serve. It holds well for up to an hour without drying out. See the How To Keep Rice Warm section above for the full breakdown including the Cambro rental trick.
Resting for 5 minutes lets the steam redistribute and the rice finish absorbing any remaining liquid. If you add the citrus and cilantro too soon, the residual heat will cook off some of that fresh flavor you want.
This recipe uses 10 cups of dry long grain white rice, which makes enough for roughly 55-60 (½ cup serving) as a side dish. If rice is the star of a rice bowl setup, plan on the higher end. Hungry folks at a graduation party will surprise you every time.
What To Serve With Cilantro Lime Rice for a Crowd
When we started planning my son's graduation party, three things mattered most.
One, my son had to actually love the food. It is his party. Two, it had to be budget friendly without looking like we cut corners. Three, I wanted to enjoy the party instead of worrying about the food the whole time.
Carnita rice bowls checked every.single.box.
Whole pork butts are one of the most budget friendly proteins you can buy. Rice and dried black beans are incredibly cheap. And a rice bowl setup with lots of toppings means everyone builds their own plate exactly how they want it. Picky eaters, dietary restrictions, big appetites - a rice bowl bar handles all of it without anyone feeling left out.
For the party we made 60 pounds of slow cooked pork carnitas, slow cooker black beans, queso, chopped romaine, shredded cheese, tomato salsa, salsa verde and many, MANY batches of fresh corn salsa. The cilantro lime rice for a crowd was the base that held the whole spread together.
It was a hit. And yes, I am still hearing about how good the food was at my son's grad party.
More Ways to Serve Cilantro Lime Rice for a Crowd
Event planning is one of my favorite things. Dreaming up menus, decorations, and those little special touches that make a party feel like a party - I am here for all of it.
Cilantro lime rice for a crowd works for way more than graduation parties. Here are a few more setups where this rice absolutely belongs.
Taco Bar - Set it out alongside seasoned ground beef or Instant Pot chipotle chicken. Let everyone build their own plate and watch it disappear.
Chili Cook-Off - A big batch of this citrus rice is the perfect starchy side when you have multiple chili options on the table. It rounds out the spread and keeps people full.
Fajita Night - Fire up the Blackstone and serve this rice right alongside chicken fajitas, steak, or veggie fajitas. It is a natural fit.
Winter Potlucks - Pair it with white chicken chili or chicken tortilla soup to bulk up the menu when everyone wants something warm and comforting. Minnesota winters basically require it.
More Loveable Rice Recipes
Love This Recipe?
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Recipe
Cilantro Lime Rice for a Crowd
Equipment
- Aluminum Foil
Ingredients
- 10 cups long grain white rice (Note 1)
- 18 cups boiling water (Note 2)
- 2 tablespoons better than chicken bouillon (Note 3)
- 2 tablespoons avocado oil or any neutral oil
Add After Baking:
- 2 tablespoons avocado oil
- ¾ cup lime juice (Note 4)
- ¼ cup lemon juice
- 2 cups chopped cilantro finely
- 3 teaspoons kosher salt
Instructions
- Preheat the oven to 350 degrees F.
- Lightly grease a full-size steam table pan or large roasting pan with cooking spray or softened butter. Add the uncooked rice and spread into an even layer.
- In a large stockpot, bring the water to a boil. Add the chicken bouillon and whisk until dissolved. Add the avocado oil.
- Carefully pour the boiling water over the rice.
- Cover the pan tightly with heavy-duty aluminum foil.
- Bake for 40 minutes or until the rice is tender and the liquid is absorbed.
- Let the rice rest uncovered for 5 minutes.
- Remove the foil. Add the avocado oil, lime and lemon juice, chopped cilantro, and kosher salt. Gently fluff the rice until everything is combined.
- Serve immediately or keep covered in a 150 degrees F oven.
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