Baked Cilantro Lime Rice
Jasmine rice baked in a cast iron skillet with lime zest, lime juice, and thin lime slices on top. Loaded with cilantro, golden from turmeric, a little kick from jalapeño and Aleppo chili. The bottom goes toasty, the top stays tender, every grain picks up the lime deeply and for real. Vegan and gluten-free.
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.
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