No-Stir Oven Cilantro Lime Rice
A hands-off oven method for fluffy, aromatic cilantro lime rice that requires no stirring. The rice steams gently in the oven with chicken broth, butter, and fresh lime and cilantro, producing perfectly cooked grains every time. Ideal as a side for Mexican dishes, tacos, or grain bowls.
- Prep
- 10 min
- Cook
- 25 min
- Wait
- 15 min
- Total
- 50 min
- Makes
- About 4 cups cooked rice (6 side-dish servings)
Steps
Before you start
- Preheat your oven to 350°F (175°C)
- Measure the chicken broth and have it ready—warm broth reduces oven time slightly and helps grains cook evenly
- Wash and chop the cilantro and lime before you start
- Use a 9×13-inch (23×33 cm) baking dish or a 3-quart (2.8 L) covered Dutch oven that can go in the oven
Rinse the rice
- Pour the rice into a fine-mesh strainer and rinse under cold running water for about 1–2 minutes, stirring gently with your fingers, until the water runs mostly clear.
- This removes excess starch and prevents the rice from becoming gummy.
- Shake off excess water.
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Ready when: Water runs mostly clear
Tip: Don't skip this step—it makes a real difference in the final texture.
Combine rice and butter in baking dish
- Pour the rinsed rice into a 9×13-inch (23×33 cm) baking dish (or 3-quart Dutch oven).
- Scatter the butter pieces over the rice and stir to coat evenly.
Add broth and seasonings
- Pour the chicken broth over the rice.
- Add the salt, lime zest, minced garlic (if using), and cumin (if using).
- Stir until well combined.
- The broth should just barely cover the rice—adjust the amount slightly if needed (it should be about ½ inch of liquid above the grain surface).
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Tip: Measure broth carefully; too much liquid causes mushy rice, too little leaves it undercooked.
Cover and bakeOven 350°F / 175°C
- Cover the baking dish tightly with a lid or heavy-duty aluminum foil.
- Place in a 350°F (175°C) preheated oven and bake for 25 minutes without opening the lid.
- The rice will steam gently and absorb all the liquid.
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Ready when: Rice is tender and has absorbed all visible liquid
Tip: Resist the urge to peek—opening the lid releases steam and can leave the rice undercooked.
Rest and fluff
- Remove the baking dish from the oven and let it rest, covered, for 5 minutes.
- This allows any remaining moisture to be absorbed evenly.
- Uncover and use a fork to gently fluff the rice, separating the grains and breaking up any clumps.
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Ready when: Grains are fluffy and easily separated
Tip: Fluff with a fork rather than stirring with a spoon to avoid crushing the grains.
Finish with lime and cilantro
- Drizzle the fresh lime juice over the fluffed rice and sprinkle the chopped cilantro on top.
- Fold gently with a fork to distribute the flavors evenly.
- Taste and adjust salt if needed.
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Tip: Add the lime juice after cooking so it stays bright and doesn't evaporate.
Good to know
Tips
- For deeper flavor, toast the dry rice in the butter over medium heat for 2–3 minutes before adding the broth—this adds a subtle nutty undertone.
- Leftover cilantro and lime can be added fresh at serving time even if the rice has been reheated, keeping the flavors bright and lively.
- This recipe works beautifully in a ceramic baking dish, cast-iron Dutch oven, or any oven-safe covered vessel. If your lid doesn't seal tightly, use heavy-duty foil.
- Garlic and cumin are optional but highly recommended: the garlic adds aromatic depth, and the cumin is a classic Mexican spice that pairs perfectly with cilantro and lime.
Make ahead
You can prepare the rice up to step 3 a few hours ahead: combine rice, butter, broth, and seasonings in the baking dish, cover, and refrigerate. Add an extra 5–10 minutes to the oven time since the rice mixture will be cold. Add cilantro and lime juice just before serving for the best fresh flavor.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently by adding a splash of chicken broth or water and warming in a 325°F (163°C) oven, covered, for 8–10 minutes, or microwave in a covered bowl with a tablespoon of water for 1–2 minutes. The rice can also be frozen in an airtight container for up to 3 months; thaw in the refrigerator overnight and reheat as above.
Substitutions
- low-sodium chicken broth → vegetable broth or water mixed with 1 tablespoon soy sauce per cup. Vegetable broth works well for a lighter version; soy sauce adds savory depth if using water.
- fresh cilantro → fresh parsley or mint. Parsley is milder but still fresh; mint adds a different herbal note. Use the same amount.
- lime → lemon juice and zest. Lemon is slightly less bright but works well; use the same amounts.
- long-grain white rice (such as jasmine or basmati) → long-grain brown rice or short-grain white rice. Brown rice takes 35–40 minutes and needs slightly more broth; short-grain rice will be slightly softer. Adjust oven time and liquid as needed.
