Baked Rice with Lime and Cilantro
Tools Required:8 x 8-inch baking dish, colander, knife and cutting board, small (1 to 2-quart) saucepan or 2-cup glass measuring cup
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
1hour 5minutes
Difficulty Cost
Easy! Inexpensive!
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
1hour 5minutes
Difficulty Cost
Easy! Inexpensive!
Instructions
  1. Preheat oven to 375°F.
  2. Place butter in an 8 X 8-inch baking dish and place in oven while it warms up.
  3. Rinse brown rice in a colander to remove residue of toxins like arsenic, found naturally in rice. Set colander in the sink to drain while you continue.
  4. Finely chop the onion, checking on the butter often. Once melted, add the chopped onions and return to heating oven. Watch carefully, so butter does not burn.
  5. While the onions cook slightly in the oven, bring water or broth to a boil in a small saucepan over high heat, or in a glass measuring cup or bowl in the microwave (4-5 minutes on high).
  6. When onions are becoming fragrant and soft, remove from oven and add the rice. By now the water or broth should have come to a boil. Pour boiling liquid over the rice mixture and gently stir. Add salt if using water.
  7. Cover baking dish with a lid if it has one, or tightly with 1 or 2 layers of foil. Bake 1 hour.
  8. Remove from oven and uncover. Take a fork and fluff up. Let stand for about 5 minutes, while you chop the cilantro.
  9. Add cilantro and juice from half the lime. Taste and add juice from remaining half of lime if desired.