Baked Essentials Parmesan Cilantro Lime Rice Recipes

{OVEN BAKED} CILANTRO LIME RICE

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)

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.

BAKED ESSENTIALS: PARMESAN, CILANTRO, LIME RICE

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.