Best Baked Essentials Parmesan Cilantro Lime Rice Recipes

{Oven Baked} Cilantro Lime Rice image

Provided by Mary Younkin

Number Of Ingredients 7

2 cups long grain white rice
1 teaspoon ground cumin
1 teaspoon kosher salt
4 cups boiling water
2 tablespoons lime juice
1/4 cup chopped cilantro
additional lime wedges (for serving)

Steps:

Preheat the oven to 425°F. Lightly grease a 9x13 inch baking pan with butter or oil. Combine the rice, cumin, and salt in the pan and stir to distribute the spices. Spread in an even layer. Pour in the boiling water and lime juice.
Cover the pan tightly with heavy duty aluminum foil, sealing all the edges. Bake the rice for 20 minutes. Remove from the oven and stir. If most of the water has not been absorbed, bake uncovered for an additional 3-5 minutes. Remove from the oven and let rest for 3-5 minutes. Fluff with a fork and lightly stir in the cilantro. Serve with additional lime wedges, if desired. Enjoy!

Baked Cilantro Lime Rice (Low Fat) image

Provided by Miss Diggy

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 cups uncooked rice
4 cups chicken broth
2 limes, juice and zest of (to taste)
1/8-1/4 cup chopped fresh cilantro

Steps:

Turn your oven to 350-375 and then heat the chicken broth on the stove in a pan.
Once heated through, but not boiling, squeeze juice from lime, and add the zest into broth.
Place rice in baking dish, and then pour heated broth over rice, cover, and place in oven to bake for 20-30 minutes, or until the liquid is absorbed. Make sure to stir a couple times.
Once done, add in the chopped cilantro and serve.

Nutrition Facts : Calories 394.3, Fat 1.9, SaturatedFat 0.5, Sodium 764.8, Carbohydrate 79.9, Fiber 1.5, Sugar 1, Protein 11.4

Baked Essentials: Parmesan, Cilantro, Lime Rice image

Provided by Andy Anderson !

Categories Rice Sides

Time 30m

Number Of Ingredients 8

PLAN/PURCHASE
2 Tbsp sweet butter, divided
1 c long-grained white rice
1 1/2 c chicken stock, not broth, boiling hot
1/4 tsp salt, kosher variety, fine grind
1/4 c parmesan cheese, finely grated
1 - 2 Tbsp lime juice
2 - 3 stalk(s) cilantro, stems removed, finely chopped

Steps:

1. PREP/PREPARE
2. I like my rice a bit cheesier, so I usually add 1 or 2 tablespoons additional parmesan.
3. Why use the oven? Rice can be a tricky thing to make on the stovetop. If you get the temp a bit too hot, you wind up with burnt, or dried rice on the bottom of the pot. Using a rice cooker, or your oven, practically guarantees that your rice will turn out perfect, every time.
4. You will need an ovenproof saucepan, with a tight-fitting lid.
5. Gather your Ingredients (mise en place).
6. Place a rack in the bottom position and preheat your oven to 325f (165c).
7. Add 1 tablespoon of the butter to a medium-sized ovenproof saucepan, over medium heat.
8. When the butter melts, add the rice.
9. Cook in the butter, until the rice begins to become translucent, about 3 - 5 minutes.
10. Chef's Note: Keep stirring, and do not let the rice brown, or burn.
11. Add the hot chicken stock, and the salt, and stir to combine.
12. Cover and place into the oven, until all the liquid has been absorbed, about 15 - 20 minutes.
13. Remove from the oven, and let sit, covered, for 5 minutes. Add the butter, parmesan, lime juice, and cilantro, then fluff with a fork,
14. Chef's Tip: Melt the butter in the microwave before adding.
15. PLATE/PRESENT
16. Serve while nice and hot. Enjoy.
17. Keep the faith, and keep cooking.