Cilantro Lime Rice for a Crowd
One pan of oven baked cilantro lime rice feeds about 50 people. Fluffy, bright, and built for a crowd. No stovetop required.
Servings: 50 Servings
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.
Notes
Note 1: Recipe was tested only with long grain white rice and the ratios may not work for other types of rice like jasmine rice.
Note 2: The water MUST be boiling, not simmering, not lukewarm and definitely not cold.
Note 3: Using bouillon is only an additional layer of flavor. If you cannot find it, or want a vegetarian option, skip it.
Note 4: Not all bottle lime juice is the same. Find a high quality lime juice or squeeze fresh limes to capture that bright flavor. The same goes for lemon juice.
Nutrition Information
Serving: 1 ServingCalories: 147kcalCarbohydrates: 30gProtein: 3gFat: 2gSugar: 0g
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