Serves 6
Photo by Hannah Kaminsky
Baked cilantro lime rice in a cast iron skillet. Every grain picks up the lime and the garlic as the broth bakes into the rice. The bottom goes toasty, the top stays tender, the lime slices on top are a beautiful garnish and add even more baked lime flavor to the top layer. It’s easy, intensely delicious and all comes together in one pot.
This is the rice you make when you want rice to be the best thing on the plate. It holds up next to enchiladas, it absorbs the flavor of saucy things, it’s good enough to eat cold the next day standing at the fridge.
What makes this the best cilantro lime rice
Jasmine rice is the star. It bakes up soft and fluffy with that unmistakable floral aroma that fills the kitchen when you lift the lid. You could use long-grain white rice and it would still be good, but jasmine is what really makes it special.
The lime shows up three ways: zest for perfume, fresh juice for acidity that bakes into every grain, and thin slices laid on top that soften into a sweet-bitter citrus you can’t fake with a squeeze at the end. Each lime does a different thing, and together they make the rice taste like lime deeply and for real. Not a hint or a kiss, but for real.
Jalapeño gives it a gentle back-of-the-throat heat. Aleppo chili at the end adds warmth and color. The cilantro is loaded in heavy, stirred through and piled on top, because this is a recipe for cilantro lovers only.
Turmeric makes the rice go golden. In reality, it adds almost no flavor at this amount, but yellow rice looks like it’s going to be delicious, and then it is. White rice with flecks floating around doesn’t prepare you for what’s coming.
The beauty of baked rice
Baked rice is one of those small kitchen techniques that changes your life and you wonder why you ever did it any other way. The enclosed heat gives the liquid and aromatics time to fully infuse every grain instead of sitting on top. The bottom gets crisp and slightly caramelized (like socarrat, that prized layer at the bottom of a paella pan), and the citrus from the lime slices seeps downward through the rice as it bakes. The garlic goes mellow, the herbs don’t burn off the way they can on a hot stovetop. Stove top is fine, but this way tastes better and baked in.
Baking also frees up a burner, which matters when you’re making a whole Cinco de Mayo spread or any dinner that needs stove top real estate.
Tip: Since the oven is already on at 350, you may as well throw in some baked tofu or marinated tempeh on another rack, or any veggies that need roasting. Never heat the oven for one thing when you can heat it for three.
A 10-inch cast iron is what you want here. 12-inch gives you more surface area if you’re doubling or want more crispy edges.
Baked Vegan Cilantro Lime Rice FAQ
I don’t have a cast iron skillet. What can I use? Any oven-safe skillet or Dutch oven with a tight-fitting lid works. A 3-quart Dutch oven is great. If your skillet doesn’t have a lid, cover tightly with foil before baking. You can also sauté the onion and jalapeño in a regular pan, then transfer everything to a 2-quart casserole or 8×8 baking dish, cover with foil, and bake as directed.
Can I use a different rice? Long-grain white rice works fine — you’ll miss the floral aroma of jasmine but you’ll still have a good bowl of rice. Basmati also works and has its own nice perfume. I wouldn’t use short-grain rice here, it’ll get too sticky for the baked method. Brown rice won’t work without major recipe adjustments (more liquid, longer cook time).
What if I don’t have Aleppo chili? Red pepper flakes work. Use about half the amount since red pepper flakes are hotter. Or skip it entirely, the rice is still great.
Can I use lemon instead of lime? You can, and it’ll be delicious, but it won’t be cilantro lime rice anymore. Cilantro lemon rice is its own thing (and also great).
How do I store leftovers? In an airtight container in the fridge for up to 4 days. Reheat in a covered pan with a splash of broth or water, or in the microwave with a damp paper towel over the top. Or eat cold from the fridge, which I have personally endorsed.
Baked Cilantro Lime Rice
Ingredients
- 1 medium yellow onion very finely chopped
- 4 cloves garlic minced
- 1 jalapeño minced
- 2 tablespoons olive oil
- 1 teaspoon dried Mexican oregano
- 3/4 teaspoon salt
- 3½ cups vegetable broth
- ½ teaspoon ground turmeric
- ¼ cup fresh lime juice
- 1½ teaspoons grated lime zest
- 1½ cups white jasmine rice
- 6 to 8 very thin lime slices
- 3/4 cup chopped fresh cilantro
For garnish
- 1/4 cup chopped fresh cilantro plus extra whole leaves
- Sprinkle of Aleppo chili or red pepper flakes 1/2 teaspoon or so
- fresh sliced limes optional
Instructions
- Preheat the oven to 350°F.
- Preheat a large cast-iron skillet over medium heat. Sauté the onion and jalapeño in the olive oil with a pinch of salt for about 5 minutes until the onion is translucent. Add the garlic and sauté a minute more. Add the oregano and toss to coat.
- Add the broth, turmeric, lime juice, and lime zest. Stir in the rice and 3/4 cup cilantro. Place lime slices in a thin layer over the top.
- Cover the pan tightly with aluminum foil and an oven-safe lid and bake for about 40 minutes, until the rice is tender and the liquid is absorbed. The cast iron will be very hot, so use oven mitts and be careful when removing it from the oven.
- Uncover carefully after 10 minutes or so (there will be lots of hot steam). Sprinkle with Aleppo chili and the remaining chopped cilantro. Let the pot cool down for a few minutes before serving. The baked lime slices look nice and homey as is, but for a prettier presentation you can top with additional fresh lime slices and whole cilantro leaves. You can also fluff with a fork and serve in a bowl, but the baked presentation looks very pretty.
